Dry Bean Tips

• Add 1/4 Tsp. of baking soda to water when beans are soaking to help them soften.

• Always store dry beans in a dry, airtight container at room temperature.

• Do not store dry beans in the refrigerator.

• Beans can be stored indefinitely but are best used within one year. Beans can lose their moisture over time and take longer to soak and cook.

• Before use, always rinse and sort beans.

• Once cooked, beans can be kept four to five days when covered and refrigerated.

• To freeze, package cooked beans in an airtight, freezer container and keep for up to six months.

Soaking Beans

Dry beans need to be soaked after rinsing and sorting before cooking. A general rule is to use 3 cups  of water for each cup of beans. Then follow one of these directions:

Quick Soak:

Bring water and beans to a boil, cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain before using.

Overnight Soak:

Let beans and water stand overnight in refrigerator. Drain. (Beans soaked by this method cook in less time and keep their shape better).

Microwave Soak:

Combine 3 cups hot water and 1 cup of dry beans in a 4 qt. microwaveable casserole dish. Cover and microwave at HIGH (100%) power for 15 minutes or until boiling. Let stand 1 hour. Drain before using.