Copyright © 2002
by Amber Lee.
part dry beans
Soak dry beans in water for 6 hours or overnight. Drain and rinse soaked beans.
soaked, drained and rinsed beans in a pot and add water to cover beans. Bring to a boil and cook for about 2 hours or until beans have reached desired tenderness.
Drain and rinse beans again, then proceed with recipe.
3/4 cup dry beans = 15 ounce can of pre-cooked beans
2 cups dry beans = 1 pound of dry beans
Peas and lentils do not need to be soaked before cooking.
Refrigerate cooked beans up to 5 days or freeze up to 6 months.