Beans and Legumes
bean_recipes.pdf |
Instructions for soaking beans: https://deeprootsathome.com/soaking-beans-and-grains-byebye-phytic-acid-and-beano/?fbclid=IwAR0PbUbnN3zeIw_ypyEQfbM3m3aQ-lSRlnVGNaJPmJ-akV_rz_BlH67jF_Q
Cooking Old Beans
There are many complaints of not being able to cook "old" pinto beans. After many tests, the following information teaches how to cook old beans.
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Bean Cooking Times
*Soy grits - 15 minutes *Black-eyed peas - 1 hour *Lentils - 1 hour *Split peas - 1 hour Lima beans - 1 - 1 1/2 hours Baby lima bans - 1 - 1 1/2 hours Small white beans - 2 hours Great Northern - 2 hours Kidney - 2 hours Pinto - 2 hours Red - 3 hours Chickpeas (garbanzo) - 3 hours Mung beans - 3 hours Soybeans - 3-4 hours Black beans - 2 hours *needs no soaking Handy measurement facts:
1 pound dry beans = 2 cups dry or 5-6 cups cooked beans |
Canning
Dried beans can be pressure cooked before hand for convenience in food preparation. I have seen dried beans placed in a jar with water and pressure cooked immediately. However, this method is not recommended because the beans will still cause gas problems and heat penetration will not be consistent from jar to jar. It is better to soak the beans for 12-18 hours before processing. Discard the original soak water and replace with new water before processing. This will cut down the amount of gas problems caused from the beans.
Night before processing: Have clean pint jars and lids ready to go
Wash and sort the beans
Place ½ - 2/3 cup beans in each pint jar
Fill jars with water and cover them with a towel overnight
If you use 115 F water, the sprouting process will be initiated and gas problems will be reduced even further. Place jars on dehydrator tray or heating pad to keep 115 degrees during the soak process
In the morning, empty the water from the jars and refill with hot water to leave one inch head space. You may need
to adjust some beans
Add ½ tsp salt to each jar
Wipe rims of jar and place a lid on each jar according to the manufacturer's instructions
Place the jars in the canner and process at 15 lbs pressure for 75 minutes (Pressure given is for Utah, lower elevations
can be processed at 11-12 lbs pressure)
After jars are cool, wipe down, label and put them on your shelf
Crock Pot
Freezing
It is also possible to freeze beans after cooking for convenient preparation. Some people have complained that this method yields mushy beans. Others have enjoyed using this method. You can experiment and decide what you like best.
Wash and sort beans. Place 1 cup beans in quart jar. Cover with water
Soak for 12-18 hours. Drain and rinse
Sprout beans for 3 days if desired (This will increase enzymes and nutritional value or use soak method above at 115 F)
Cook beans on low in crock-pot for 4-6 hours until tender
Ladle into 3- or 4- cup freezer containers
Store in freezer. Use within 6 months
Dried beans can be pressure cooked before hand for convenience in food preparation. I have seen dried beans placed in a jar with water and pressure cooked immediately. However, this method is not recommended because the beans will still cause gas problems and heat penetration will not be consistent from jar to jar. It is better to soak the beans for 12-18 hours before processing. Discard the original soak water and replace with new water before processing. This will cut down the amount of gas problems caused from the beans.
Night before processing: Have clean pint jars and lids ready to go
Wash and sort the beans
Place ½ - 2/3 cup beans in each pint jar
Fill jars with water and cover them with a towel overnight
If you use 115 F water, the sprouting process will be initiated and gas problems will be reduced even further. Place jars on dehydrator tray or heating pad to keep 115 degrees during the soak process
In the morning, empty the water from the jars and refill with hot water to leave one inch head space. You may need
to adjust some beans
Add ½ tsp salt to each jar
Wipe rims of jar and place a lid on each jar according to the manufacturer's instructions
Place the jars in the canner and process at 15 lbs pressure for 75 minutes (Pressure given is for Utah, lower elevations
can be processed at 11-12 lbs pressure)
After jars are cool, wipe down, label and put them on your shelf
Crock Pot
- To cook beans in a crock pot, you should soak them first just like cooking them on top of the stove.
- Soak one pound of dry beans in 6 cups water overnight in the crock pot. (I like to drain the initial soak water and add new water before cooking)
- A crock pot set on high cooks the beans in about the same time it would take to cook them on top of the stove.
Freezing
It is also possible to freeze beans after cooking for convenient preparation. Some people have complained that this method yields mushy beans. Others have enjoyed using this method. You can experiment and decide what you like best.
Wash and sort beans. Place 1 cup beans in quart jar. Cover with water
Soak for 12-18 hours. Drain and rinse
Sprout beans for 3 days if desired (This will increase enzymes and nutritional value or use soak method above at 115 F)
Cook beans on low in crock-pot for 4-6 hours until tender
Ladle into 3- or 4- cup freezer containers
Store in freezer. Use within 6 months
Storage
- Cooked legumes may be stored in the refrigerator four to five days
- Cooked legumes may be frozen up to six months. For quick and easy meals, cook up a batch of legumes, then freeze in individual size portions. Thaw by placing the container in hot water or drop into boiling soups.