Cooked Beans

If a recipe calls for cooked beans, don’t pull out your can opener, pull out your crock pot. To get 2 cups of beans (the same as a 15 oz. can) put 1 cup well-rinsed beans in 6 cups water and add 1 teaspoon baking soda (it’s alkaline—like meat—so it softens beans). Just before you go to bed, turn your crock pot on low and let them cook all night! In the morning you have cooked beans!

If you don’t have all night, quick soak the beans by bringing them to a boil for 2 minutes. Turn off the heat and let them soak for 1 hour. Then resume cooking.

Long soaking has the beans in cold water overnight (to increase size.)

To cook soaked beans drain the soaked beans, add fresh liquid and bring to a boil. Reduce heat and simmer, partially covered, until beans are tender. This will take 1 to 2 hours depending on the type of bean and their age. When the beans are tender add salt to taste. After the beans are cooked is the time to add tomatoes, lemon juice, vinegar, etc. These are all acid foods which hardens beans and should be added after the beans are cooked!

Fresh beans cook quicker, but even old beans will get soft! To cook old hard beans wash and sort to remove any discolored beans. Add 2 ½ cups hot tap water and 2 teaspoons baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water if needed.

Adding a tablespoon of oil will cut down on foam as beans cook.