How To Cook (and Freeze!) Dried Beans

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I rarely cook dried beans the “proper” way, soaking them overnight and then cooking them in fresh water the next day.

Nor do I often cook just the amount of beans I need for a particular recipe.  If I’m going to put in that much time, I surely deserve to get the highest yields possible.  So when I cook dried beans, I make a whole pound at once, doling them out for various meals over the course of the next week.

Last week, a full pound of pinto beans were divided between cheesy burrito bowls topped with a spicy salsa and a big skillet of pasta and beans.

In other weeks, a pound of chickpeas has been turned into red curry, falafel burgers and roasted chickpeas.

Sometimes, kidney beans get cooked into a vegetarian Cincinnati chili and a pot of beans and garden vegetables.

Eating this way, I rarely get bored with beans. How could I, when they are such blank canvases, ready to take on whatever flavors I assign them?  Here’s how I cook them (and how to freeze the leftovers!)

Method 1: Crockpot

Pour one pound of beans and 1-2 teaspoons salt into a crockpot and add enough water to cover the beans by 2-3″.  If you’d like, you can season the water further with salt, pepper or dried herbs. Cook on Low for 6-8 hours, until the beans are fork-tender.  Drain off about half the water, then refrigerate in an airtight container in the remaining cooking liquid.

Cook Time: 6-8 hours
Active Cook and Prep Time:  10 minutes

Note: Beans such as kidney beans, pinto beans and chickpeas will take close to the full 8 hours.  Some varieties, such as Great White Northern beans, will take less time, closer to 6 hours.

Method 2: Dutch Oven

Preheat the oven to 350F. Fill a Dutch oven with one pound of beans and 1-2 teaspoons salt and add cold water until the water level is at least 1-2″ higher than the beans.  Season to taste with salt, pepper or dried herbs.  Cover and cook at 350F for one hour, then taste test at least 5 beans for tenderness.  If any of them are still tough, cook the beans for another 20 minutes and test another 5 beans.  Continue testing at 15-20 minute intervals until the beans are fully cooked.

The beans should be tender when you bite in, but not so tender that they are splitting in half with the skin peeling off. In my experience, it takes between 1 hour, 20 minutes and 2 hours to cook a pound of beans, depending on the type. Drain off about half the water, then refrigerate in an airtight container in the remaining liquid until ready to use.

Cook Time: 1-2 hours
Active Cook and Prep Time: 10 minutes

To Freeze the Remaining Beans:

To freeze, place the beans in an airtight container and cover with their cooking liquid.  Leave about 1/2″-1″ air space at the top of the container to allow the beans to expand.  Beans can be frozen for up to 2-3 months, then defrosted when you are ready to use them.

Tagged as: Beans, Brain Food 101, Freezing

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