Dried Bean Question

GB · 07-07-2008, 09:42 AM

I have never used dried beans. All my beans have always come from a can. I am on vacation next week and would like to try using some dried beans for the first time. The recipe I am making (Black Eyed Pea Salad) is a cold dish. When I make it with canned the beans just go from the can to the dish.

Because I am using dried beans, I know I need to soak them overnight. After I soak them do I need to do anything else (cook them or anything) or are they ready to use after the soak?

suziquzie · 07-07-2008, 09:45 AM

I soak and simmer mine....
soak about 8 hours, simmer 30 min.
Thats for my hummus garbanzos.... I haven't played with any others yet, but I bought a few bags to try kidneys instead of canned next time in Chili or Red Beans and Rice.

GrantsKat · 07-07-2008, 09:51 AM

I use dried beans all the time. I dont usually soak them overnight though. I put them in a pot cover with water, bring to a boil and boil for 2 mins, then turn off heat cover and let them sit for about 2 hours. Change water and cook however you like until tender.
Hope that helps

If you do use the soak method, then yes you do have to cook them. I use my method with all dry beans except lentils & split peas.

Uncle Bob · 07-07-2008, 10:04 AM

Quote:

Originally Posted by GB

Because I am using dried beans, I know I need to soak them overnight. After I soak them do I need to do anything else (cook them or anything) or are they ready to use after the soak?

They will need to be cooked after you soak them. I have soaked beans for as little as an hour... and all the way to over night. The shorter soaking times seem to work just as well. After soaking, drain, rinse, and cook to the desired degree of doness. For the salad you are making..be sure not to over cook...you know you need them done, but not mushy for this dish

Have Fun!

GB · 07-07-2008, 10:05 AM

Thank you all. I am glad I asked. I probably would have not cooked them if I just winged it.

expatgirl · 07-07-2008, 10:12 AM

depends, too, on how old they are, GB.........the older they are the longer they cook.......soak overnight, pour off the water, add more water and or broth to cover withing one knuckle, and then bring to a boil, and simmer.......do not salt just yet or at least I don't but I do like to add salt pork or ham hocks.............you can add onions and garlic for flavor and instead of all water add some broth or part broth and water---to your taste.........once simmering........you will want to add water or broth periodically to never allow the liquid to get too low............this is where a crockpot is handy...........I would check for taste after about 2.5 hours........8 hours seems a bit long to me unless you are using a crockpot set on low and then I agree totally with that length of time.......but it will depend on how old your beans are, too, and how much you're making.........so after 2.5 hours taste them periodically and correct for seasonings until they are tender to the taste buds......bon apetit! I know that you will get lots of advice on this one.......of course being part Texan I like to add Tabasco to mine as well.......