Food How to cook dried beans.

[Coco82919]

14:23 min.

It says if you can soak for 48 hours it is best.

1 pound dried beans, 2 cups, to 10 cups of water to soak.

 

[Jeff B.]

The water tip is surely a good start!



Jeff B.

 

[nomifyle]

I usually only soak over night, but I start the soak in boiling water.

God is good all the time

Judy

 

[Coco82919]

Here is another dried bean cooking video.

This shows how to make with a pressure cooker. 2 cups beans, 8 cups water set for 25 minutes. no seasoning yet unless just serving plain beans. It has 2 recipes. Bean tacos and an Indian black bean dish.

 

[KMR58]

One of the biggest things to keep in mind when cooking beans is do NOT add any salt. Salt binds the beans and they will never get truly done. Wait until they are done before adding your salt and other seasonings.

 

[Coco82919]

Pinto beans old fashioned. The hillbilly kitchen. 6:55 min

 

[Coco82919]

Easy Homemade Chilli The Hillbilly Kitchen 9:53

 

[Coco82919]

How to Make Pinto Beans: Good Creamy Southern Style w/Gravy
4:38 min

 

[Coco82919]

Pinto Beans with Ground Beef - An Easy and Inexpensive Dish
28:29 min

She talks about preseasoning the beans. Most videos say to season after cooked, I like to put in a ham bone while cooking after soaking, remove the bone, and season while cooking. Lots of different ways to cook it. Coco.

 

[Coco82919]

Southern Cooked Pinto Beans,Cooking With Judy Caldwell
16:18

 

[Coco82919]

Texas Homestyle Pinto Beans Recipe Tutorial S5 Ep 506
21:34 min

 

[Coco82919]

Charro Beans - Frijoles Charros
15:46 min

 

[Coco82919]

Best Bean Soup with Ham Recipe - Easy 15 Bean Soup
16:31

 

[Coco82919]

How to make pinto beans

11:51 min

 

[WildOliveShoot]

Do beans get too old? I recently made navy bean soup and it took forever for the beans to cook.

 

[summerthyme]

Do beans get too old? I recently made navy bean soup and it took forever for the beans to cook.

Yes, they can get so old they literalky won't ever cook soft. If you can store them with oxygen absorbers in a cool room, they last much longer. But thry do dry out as thry age.

There is a trick, though. If they just won't get soft after you've cooked them a reasonable amount of time (at least 6 hours, although it used to be common to cook them overnight), cool them down and freeze them. This will break down the cell walls. Then thaw them out and simmer them a bit longer... it *does* make a difference!

Summerthyme