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20 minute dinner recipes

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Pot of Beans

http://www.eatingwell.com/recipes/pot_of_beans.html

Here’s a basic method for cooking beans. Soaking the beans is not required, but makes the beans cook faster and more evenly.

About 6 cups | Active Time: 30 minutes | Total Time: 1-3 1/2 hours, depending on the type of bean (not including soaking time)

Ingredients

Preparation

  1. Pick over beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours.
  2. When you’re ready to cook the beans, heat oil in a large saucepan over medium heat. Add onion, garlic and celery (if using). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in salt. (Do not drain: beans are best stored in their cooking liquid and the liquid can be used in some recipes.)

Nutrition

Per 1/2-cup serving pinto beans : 125 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 23 g Carbohydrates; 8 g Protein; 8 g Fiber; 57 mg Sodium; 382 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 lean meat

Tips & Notes