Featured Recipes Vegetables — 30 April 2012


Jodie Shield, RD

A wide variety of beans – dry and canned – are stocked in grocery stores.  But which should you use?  It all boils down to your time.  Dry beans require a few hours of soaking to replenish the moisture lost during the drying process.  If you’re short on time, canned beans are just as nutritious and are ready to use with a turn of a can opener.  Since either type can be used in most recipes, you make the call.  Should you opt for dry beans, here are two methods you can use to soak them to perfection.

Traditional Soaking Method: Place the beans in a large pot.  Add six cups of cold water for each pound of dry beans.  Soak the beans overnight, then drain and discard the soaking water.  Give the beans a final rinse.

Quick Soak Method: Place beans in a large pot.  Add six to eight cups of hot water for each pound of dry beans.  Heat the water to boiling, and cook for two minutes.  Turn off the heat, cover the pot, and let the beans stand for one hour.  Then drain and rinse thoroughly.

Do you have a method that works for you?

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