Dry Bean Hints and Tips

Many different varieties of dry beans grow well in Wyoming. Beans are cheap and are good sources of carbohydrates, fiber, and protein while remaining low in fat and sodium. Canned beans are okay, but buying dry beans and cooking them yourself will not only save you some money but will also allow you to avoid some of the preservatives added to canned beans. Here are a few tips for making use of more beans in your meal plan:

1. Soaking:
   • Cold soak: Soak beans overnight in the refrigerator
   • Hot soak: Bring beans to a boil then take off heat and set aside for an hour or two.
   • Drain the soak-water and rinse beans before cooking if you wish to minimize intestinal side effects
     
     
2. Cooking:
   • Simmer gently until tender – most beans will cook in 60-90 minutes. (If you have a pressure cooker you’re in luck – most pre-soaked beans will cook in just 5-10 minutes!)
   • Wait until beans are tender to add salt or acidic ingredients like vinegar or tomato products. If added too soon these will delay or prevent the beans from softening.
   • Soaking and cooking times will vary based on elevation, as well as the bean type and age.
   • Most dry beans will double to triple in volume once rehydrated and cooked – so plan ahead!

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