Beans - How to Handle

Dried beans are nutritious, flavorful, and versatile, and they are a key ingredient in soups, stews, salads, and many other dishes. Except for lentils and split peas, all dried beans must be soaked before cooking. Soaking lets the beans absorb water and softens their tough skins, and this results in a more even cooking and a shorter cooking time. As a rule, first rinse the beans in cold water to remove dust and any debris or wrinkled beans that float to the surface. Then place the beans in a bowl or container and cover them with two inches of cold water. Soak them overnight, at least 6-8 hours, and even longer for some varieties. If you cannot soak the beans in advance, a 'quick' method can be used. Place the beans in a large pot and cover them with two inches of water. After bringing the beans to a boil, turn off the heat, cover them, and let them soak for one hour. Quick soaked beans will take longer to cook. In both cases, the beans are ready to be cooked as directed, or you can drain and store them in the refrigerator for a number of days.