Reply Hey Mom! Learn more about the Gerber Life Insurance Grow-Up Plan!
 
Thread Tools Display Modes
Old 06-25-2012, 10:23 PM   #1
UmmKira's Avatar
UmmKira
Registered Users
seller
 
Join Date: Jun 2010
Location: Midwest
Posts: 778
Dried Beans?

I really want to get the hang of dried beans because the cost difference is just so huge between dried and canned beans! The instructions on the bag says to just let them soak, but they never get soft enough! I always have slightly crunchy/firm beans, which throws off whatever I am making. I have even let them sit for two days, started it off with boiling water, changed the water with more boiling water, etc. Garbanzo beans are especially hard, and I tried northern white beans this week and failed.

What am I missing?

Advertisement

__________________
WAHM married to my love , submitter to God , mama to DD1 ('99), DD2 ('10), DD3 ('13), and DD4 due 1/29/14

Come check out my homeschool blog!
UmmKira is offline   Reply With Quote
Old 06-25-2012, 10:30 PM   #2
keen1981's Avatar
keen1981
Registered Users
seller
seller
 
Join Date: Jan 2008
Location: San Diego, CA
Posts: 12,360
Subbing. Try the crock pot method
__________________
BFing, CDing, all natural mama to three boys! Certified lactation Counselor
keen1981 is offline   Reply With Quote
Old 06-25-2012, 10:36 PM   #3
willownz's Avatar
willownz
Registered Users
 
Join Date: Nov 2008
Location: Dunedin, New Zealand
Posts: 2,328
My Mood:
Re: Dried Beans?

You have to soak them overnight and then simmer for 1-2 hours in fresh water for them to become soft depending on the bean. Also some beans are heat treated so they will never become soft, so you need to look for that on the package. If you use Kidney Beans when you also need to boil hard for 10 minutes to remove the toxins before cooking.
__________________
Helen. New Zealand living, cloth nappy using and making. Totally addicted to knitting. Mum of Samuel (11/05), Mollie (6/08), Meghan (5/10) and Benjamin (17/1/2013) born 19 weeks 2 days.
willownz is offline   Reply With Quote
Old 06-25-2012, 10:38 PM   #4
Fishie Kisses's Avatar
Fishie Kisses
Registered Users
sitesupporter
seller
seller
 
Join Date: Dec 2006
Location: SJV, CA
Posts: 17,654
My Mood:
Re: Dried Beans?

I boil mine for 30-60 minutes and then let them soak (covered) overnight...THEN use them in the crock pot (I only use them for chili). It's quite the process
__________________
Tashauna~~proud wife to my trained boo-boo fixer and mama to 4 boys on earth (Jordan-01/15/08, Logan-12/16/09, Connor-05/17/11)...and finally our rainbow Jackson (11/24/13)! and two in heaven ^i^ (10wks-11/12 and 4 weeks 2/13)
Try SWAGBUCKS and get paid!! I've earned over $1000 just since Jan 1, 2013!!!
Fishie Kisses is offline   Reply With Quote
Old 06-26-2012, 12:19 AM   #5
jjgammon's Avatar
jjgammon
Registered Users
seller
seller
 
Join Date: May 2012
Location: Enid, OK
Posts: 660
My Mood:
Re: Dried Beans?

Firstly, get fresher beans. Pintos for example fade as they age. So when you go to the grocery store pick the darkest bag. Obviously this doesn't work for white beans

Secondly, the darker varieties of beans tend to stay firmer. Black beans, kidney beans, light red beans, black eyed peas, pinto beans, butterbeans. is about how it goes in my experience.

Now- on to soaking. (You need to either start this process around noon, or do the overnight soak method.)
-Sort beans to remove any really nasty ones and any rocks then RINSE thoroughly in hot water 2-3 times.
-Drain beans & return to pan with 8 cups of water per pound of beans.
-Bring to a strong rolling boil, boil for about 5 minutes, then cover and remove from heat. Let stand 2-3 hours depending on the variety of bean. (Longer for darker as mentioned above)

When you are ready to cook-
-Drain the soaked beans, then rinse well in hot water.
-Return the beans to the pan with 5 cups of water per pound of dry beans originally used.
-Add seasonings as desired. Don't go too heavy on the salt at this stage as I've heard it can slow down cooking. You can always add more when they are almost done.
-Now, add the fun stuff. I like to use a ham bone, or ham chunks. 2-3 slices of bacon works good too. I've even used chicken before when I was making white beans. I suppose you can make beans with no meat at all, but unless you're vegetarian I wouldn't recommend it. A simple chunk of leftover any sort of meat from the night before is a good frugal choice. I also love to add a half an onion or so, and if I have it on hand, fresh garlic.
-Add just enough more water to make sure everything is covered.
-Now you cook. With your burner on high, bring the beans to a full rolling boil. Reduce heat to low, cover, and simmer, stirring every 15-20 minutes until the beans are fairly soft, but just shy of done. For black eyed peas this is about an hour and a half to two hours. If the water level ever drops below the top of the beans, add a half cup of hot water. I usually end up adding a cup to a cup & a half total.
-Remove about 2/3 cup of beans & liquid to a small bowl and mash them with a fork. Return them to the pan and simmer the beans for another 30 minutes or so, or until good & tender.

Serve with cornbread, fried taters, and some sort of greens or spinach. We've had this meal about 3 times in the past month.


ETA- if you are wanting to use them in a recipe, leave out the meat and skip the mashing step. Another good trick is to soak a ton of them at once, package in freezer bags with just enough water to cover, and freeze. This softens them a little more than just soaking, but less than full-on cooked.
__________________
Jessica - Wife to Rickey & SAHMama to Kahlan (3/29/08) & Elliott (3/29/11)
No, those birthday's aren't a typo either.
My eBay seller feedback & Etsy shop feedback
My ISO/IHA thread

Last edited by jjgammon; 06-26-2012 at 12:24 AM.
jjgammon is offline   Reply With Quote
Old 06-26-2012, 08:20 AM   #6
Leocaligirl's Avatar
Leocaligirl
Registered Users
seller
 
Join Date: Mar 2009
Location: SCV, California
Posts: 5,269
My Mood:
Re: Dried Beans?

__________________
I'm Jennifer ing, BWing Semi-Crunchy vegetarian wife to DH Jimmy SAHM to DD Sammy 08 & DS JoJo 11. HERE IS MY ISO/IHA
Leocaligirl is offline   Reply With Quote
Old 06-26-2012, 05:01 PM   #7
cbusbaby
Registered Users
seller
seller
 
Join Date: Apr 2012
Location: Columbus, OH
Posts: 98
My Mood:
Re: Dried Beans?

here are two posts i found helpful..

(about soaking) http://www.milehimama.com/food/how-t...e-dried-beans/
(different soak method and a few ways to freeze them) http://www.milehimama.com/home-cooki...re-convenient/
cbusbaby is offline   Reply With Quote
Old 06-26-2012, 09:22 PM   #8
UmmKira's Avatar
UmmKira
Registered Users
seller
 
Join Date: Jun 2010
Location: Midwest
Posts: 778
Sounds like boiling them for a grew minutes is the missing link! Thanks #

Sent from my phone using DS Forum
__________________
WAHM married to my love , submitter to God , mama to DD1 ('99), DD2 ('10), DD3 ('13), and DD4 due 1/29/14

Come check out my homeschool blog!
UmmKira is offline   Reply With Quote
Old 06-26-2012, 09:32 PM   #9
qsefthuko's Avatar
qsefthuko
Registered Users
sitesupporter
seller
seller
 
Join Date: May 2011
Posts: 16,420
Re: Dried Beans?

Quote:
Originally Posted by UmmKira View Post
I really want to get the hang of dried beans because the cost difference is just so huge between dried and canned beans! The instructions on the bag says to just let them soak, but they never get soft enough! I always have slightly crunchy/firm beans, which throws off whatever I am making. I have even let them sit for two days, started it off with boiling water, changed the water with more boiling water, etc. Garbanzo beans are especially hard, and I tried northern white beans this week and failed.

What am I missing?
1 Sort and rinse one pound of beans any kind. Do not bother soaking it is a waste of time.

2 put in large pot with 8 cups of water

3 add 2 cloves of garlic 2 tsp of salt, half an onion no need to dice or slice

4 cover and cook on low for about 2-2 1/2 hours.

5 enjoy

white beans tend to be soft
pinto beans medium
black beans firm not crunchy they just hold their shape better than the other types.

I have been cooking beans ever since I can remember. I am half Mexican. My Daddy swam the Rio Grande 40 years ago. He would not have tolerated sub par beans.

Make sure you are getting your beans where there is a high turn over rate. Old beans may not cook well and may remain just a bit crunchy. Do not be tempted with Aldis cheap beans. You wind up removing too many beans to make it worth the price. I found out the hard way trying to save money. It is better to pay just a bit more for better quality.
qsefthuko is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Copyright 2005 - 2014 Escalate Media. All Rights Reserved.