Full of fiber and minerals, beans are versatile and can be a healthy addition to your meals. While canned beans are a great, ready-to-eat option, there are additional benefits to cooking with dried beans. For starters, dried beans have a longer shelf life compared to canned beans and they may be a more cost effective option as well. Additionally, using dried beans can help reduce waste and the soaking process can provide optimum flavor and nutritional potential. Cooking dried beans isn’t as difficult as you think! Whether you’re enjoying beans on the side or as the main dish, here’s a quick guide to get started:
Rinse: Rinse beans in cold water
Soak: Add a few inches of water to beans and cover. Refrigerate overnight and drain.
Cook: In a large pot, cover beans with a few inches of water. Bring to a boil and skim off any foam on the surface. Turn heat to low, cover and gently simmer for 60-90 minutes or until tender, stirring occasionally.
Store: If you don’t plan on enjoying your beans right away, let them cool completely and store in an air-tight container in the refrigerator for up to five days. You can even freeze them for up to six months.
Enjoy: Need some bean-spiration? Look below for some of our top recipes.
This warming and hearty dish with curried chickpeas, basmati rice and coconut milk is perfect for Fall through Spring. The spicy yet sweet curry powder adds flavor to otherwise ordinary beans. It is positively soul soothing.
These healthy and hearty vegetarian black bean tacos are stellar! They’re deeply flavored with hints of sweet orange and chocolate, spicy cumin and jalapenos, and packed with creamy black beans, sweet corn and salty olives.
It’s a new year and many of us are longing for healthier meals that don’t sacrifice flavor! This Baked Lentil Marinara Spaghetti Squash is loaded with both nutrition and flavor, the perfect substitute for your more traditional meat-sauce spaghetti!
Enjoy a nourishing, protein-filled meal without the meat with these delicious lentil burgers. Roasted red peppers and artichokes create a flavorful dish that is perfectly complimented by a cool cucumber herb raita. This recipe makes six to eight burgers.