All About Beans

Bean Math
1 lb. dry beans = approximately 2 cups dry
1 lb. cooked = approximately 6 cups cooked
2 cups cooked beans = 1 16 oz. can of beans
#10 can = 12 cups dry beans


BASIC FOOD STORAGE
1 person for 1 year.

BEANS/LEGUMES – (dry, lima, soy), Peas (split), Lentils, Dry Soup Mix =34 pounds



Important Fact #1 Wash and sort beans and peas
Beans are a product of nature. The dry bean that you see in the fields at harvest is what you get packaged from us on your grocer’s shelves later on. It is essential before cooking any variety of dry bean or pea that the product be washed and sorted for foreign material (small rocks, adobe or clay, and bits of vine or pod.)

Important Fact #2 Hard water will slow down the cooking process
Hard water is bad news for dry bean cooking. Hard water will significantly slow down the cooking process or bring it to a halt completely so that the beans will not become tender. If you think your water is hard, try soaking and cooking your beans in distilled water. Also, we have heard that adding an 1/8 of a teaspoon of soda to the water for each cup of dry beans can produce satisfactory results.

Important Fact #3 Tomatoes will stop the cooking process
If your recipe calls for tomatoes, lemon juice, vinegar or wine, do not add until the beans are tender. If an acidic ingredient is added before the beans are cooked, you are just wasting your time because the beans will not cook.

Important Fact #4 Hard boiling causes beans to break.
Turn the heat down to allow a gentle boil. The temperature difference is minimal, but will keep the beans from breaking up and also helps prevent sticking to the bottom of the pot. If more water is needed during the cooking process, add BOILING water. Adding cold water will cause the beans to discolor and/or toughen.

Important Fact #5 Stored beans should be rotated.
Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.


SOAKING/COOKING METHODS

Quick Cook-No Soak Method: For each 2 pounds of beans, bring 8 cups of water to boiling. Wash beans, add to boiling water. Boil for 1 minute. Remove from heat, cover and soak 1 hour. Drain and cook with fresh water.

Overnight Soaking Method: Wash 1 pound of beans and place in large pot with 6 cups of water. Soak overnight.

To Cook Soaked Beans: Drain beans. Place beans and fresh water in pot. Cover and bring to a boil, reduce heat, and simmer for the time necessary (about 1 ½ -2 hours). Keep beans covered with water, cooking until tender, about 2 hours. Stir carefully but not too often; over stirring can break the beans. When done, they should hold their shape as well as be tender. If additional water is needed, add BOILING water.

Crockpot: Place washed and sorted beans in the crockpot with enough water to cover beans at least three inches. For all day cooking, cook on low. For ½ day cooking, cook on high. Season the beans before you cook them if they are to be eaten right away. Do not season the beans if they will be cooked and frozen or put aside for later use.

Freezing: Cooked beans and bean dishes freeze well. After cooking, drain and seal in plastic bags and store in the freezer. Later, there is no need to defrost and cook, just allow 5 to 10 minutes longer cooking time in your recipe.

Pressure cooking: This will hasten the prep time. Pinto beans will cook in about 15 minutes depending on the age of the beans. The cooking time increases by approximately one-third if beans are unsoaked. Salt after cooking.

To Cook Old, Hard Beans: Wash and sort to remove any discolored beans or foreign materials. For each cup of dry beans, add 2 ½ cups hot tap water and 2 tsp. baking soda and soak overnight. Drain and rinse two times, then add water to cover beans and cook until tender and soft, about two hours, adding more BOILING water as needed.