Have you often wondered how to cook beans? I’m talking about white, pinto, black, kidney and garbanzo beans. There are so many varieties, but I’m just going to talk about these today. I eat beans literally every day. I love bean burritos plain without any cheese served on a flour tortilla. I also buy cans of beans, every kind of beans.
I buy vegetarian pinto refried beans by the case as well. I wrote a post a few months ago about how to cook beans in four different ways. I put the link below in case you missed it. The reason I am writing this post today is that I posted something on my Food Storage Moms FaceBook page about “throw an extra can of beans in your grocery cart this week”. It’s called food storage.
Well, I received comments that some people stockpile these beans and have no idea how to cook them. I had to remind myself that Mark and I grew up dirt poor. Although we didn’t know what the word poor really meant until years later. We both grew up on beans. I began to wonder, am I the only one in the neighborhood besides my friend Lyn A. that knows how to cook beans from scratch. This scares me, I mean it really concerns me.
Do you remember me asking you how we all need to live in a like-minded neighborhood, this is one example.
I went to a luncheon in the neighborhood last week, and of course, I just had to ask the question “does anyone at this table know how to cook beans, you know out of a bag, not a can?” I think I caught the group off guard, most said they don’t eat beans. I thought to myself, WHAT??? Am I the only one at the table that can cook and eat beans? It’s okay, I get it. I just don’t understand why they don’t know how to cook beans. I sure hope they know how to cook rice because I picture all of us eating a lot of beans and rice after a major disaster. Yes, we will have one, I promise.
I taught my daughters how to soak dry pinto beans, yes I bought them in 50-pound bags. Please note, we did not cook all 50-pounds at once. We picked through the beans looking for rocks or small chunks of dirt. We used a very large pan, my canning pan. Yep, I missed a chunk of dirt once in the beans and my daughter, Heidi wouldn’t eat our homemade refried beans for years. Yes, years. This is my water bath canning pan I used. When you have six in your family you learn to save money on groceries, right? Ball Water Bath Canner
Now, I buy the beans in cans or small bags. I do have several cases of beans in #10 cans (7-inches tall and 6-1/4-inches in diameter), some are instant beans that cook in 20 minutes with water and I have some regular non-instant pinto and black beans. Please check your #10 cans, I had to send some back to Thrive Life once because they were not “Instant Beans,” they were labeled incorrectly. When I called them a few years ago they quickly replaced them.
The reason I wanted a few cases of instant pinto beans is that they would use less fuel, use less water and cook faster.
Please remember, the older the beans, the longer they will take to cook. A pressure cooker is great to use for those old beans. If they need more cooking, reset the pressure cooker for a few more minutes and cook them longer. This is my favorite pressure cooker: Fagor Pressure Cooker
How To Cook Beans
I’m talking about bags of beans right now and cooking them on the stove. A small batch is one cup beans to 3 cups water.
Open the bags and spread the beans out to check for rocks and small chunks of dirt
Rinse the beans
Soak the beans overnight covered with water at least 3 inches above the beans
I drain the beans the next morning and cover with fresh water with at least 3 inches above the beans, add water as needed
Bring the beans to a boil and then simmer all day or until tender
Add your favorite items and simmer about an hour with your favorite add-ons. I like to add chopped onions, chili peppers, cumin, chopped cloves of garlic, chopped cilantro
Cook Beans That Are Old
If your beans are really old, try pressure cooking them 60-80 minutes on high. It may take more minutes depending on how old they are.
Soak and cook the beans as instructed above. These are my favorite, I use a potato masher to make my own refried beans. I use these seasonings: add your favorite items and simmer about an hour with your add-ons, I like to add chopped onions, chili pepper, cumin, chopped cloves of garlic, chopped cilantro.
Soak and cook the beans as instructed above. I use these seasonings as shown above: Add your favorite items and simmer about an hour with your favorite add-ons, I like to add chopped onions, chili pepper, cumin, chopped cloves of garlic, chopped cilantro (similar to pinto beans).
Soak and cook the beans as instructed above. I love white beans because I all I have to do is add some dehydrated carrots, onions, celery and a ham hock. Life is good when you cook with a hot bowl of ham and beans.
Soak and cook the beans as instructed above. I love to make these and eat them cold on a salad or add ingredients to make a chili with chopped onions, bell peppers, carrots and some celery. I try to add a few green chilies when Mark isn’t looking. Not really, but I add more to mine after the chili is cooked. Add a dollop of sour cream with some grated cheese, life is good.
Soak and cook the beans as instructed above. I use these in chili as well, but I love them cold on salads too. I also make yummy hummus with them. Here is my hummus recipe: How To Make Hummus by Food Storage Moms
I hope you take the time to cook beans from a bag, but also buy beans readymade in cans and serve them with rice or as a side dish. We must learn to cook from scratch and teach this generation how much money they will save on their groceries if they learn to use beans in several meals each week. Take out is not an option after a disaster hits, the restaurants will be closed and the stores will be empty, trust me, life will not be as it is today.
Thanks again for being prepared for the unexpected, one can at a time is all it takes.