How To Cook Dry Beans
Simple, tasty, inexpensive and SUPER healthy!
Ingredients
- 1 cup dried beans chickpeas, black, pinto, kidney, etc.
- 1/2 teaspoon salt
- favorite seasonings rosemary, lemon, garlic cloves, etc.
Instructions
- Pour the beans in a large pot and add at least double the amount of water. Let sit for 8 hours or overnight.
- Drain the water and rinse the beans. Pour back into the large pot and add 3-4x the amount of water as you have beans. Add salt and your favorite seasonings. Bring the water to a boil, then reduce to a simmer.
- Cover and cook for 20-40 minutes, depending on how long you soaked the beans and which beans you picked.
- Drain the water. Store cooked beans in a sealed glass container in the fridge for up to 5 days or in the freezer for up to 2 months.
Notes
For chickpeas, I love cooking it with 1 bunch fresh rosemary, 10 garlic cloves and 1 sliced lemon.
Equipment
bowl
pot
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