Make Ahead Tip: Cover and refrigerate the beans in their cooking liquid for up to 1 week or freeze for up to 3 months.
?To soak or not to soak? Soaking beans before cooking helps them to cook more evenly and cuts down on the total cooking time. So if you've planned ahead, soak them. If you don't have time, skip the soaking, but plan to cook the beans longer. Fresher beans, which are less dry, need less soaking time than beans that were harvested more than a year ago.
260 calories; protein 16.2g; carbohydrates 48g; dietary fiber 16.2g; sugars 1.1g; fat 1.2g; saturated fat 0.3g; vitamin a iu 0.3IU; vitamin c 2.6mg; folate 307.8mcg; calcium 86.3mg; iron 3.8mg; magnesium 90.3mg; potassium 795.7mg; sodium 131.6mg; thiamin 0.3mg.