Dried beans are economical to purchase and convenient to store. They have a long shelf life when placed in an air-tight container and stored in a cool, dry place. Beans are a high-fiber, heart-healthy food that can be used in a variety of ways, such as casseroles, salads, soups and as a substitute for meat in a main dish. Preparing and cooking dried beans can take several hours. One helpful hint is to soak the beans in water the night before you want to use them. In the morning, drain the beans and refrigerate them until it's time to prepare your meal.
Pick through the beans carefully and throw out any improperly formed or discolored beans or any foreign matter. Place the good beans in a large bowl and cover with water. Swish the beans through the water with your hand to wash them. Drain and repeat until the water is clean.
Cover the beans with about two inches of cold water. Soak them for four to eight hours. Larger beans require a longer soaking period.
Drain the soaking water and transfer the beans to a heavy cooking pot.
Cover with water and bring the water to a steady simmer -- not a boil. Put a lid on the pot and simmer for about two hours or until the beans are tender.
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Jo Burns has been a freelance writer since 1980. She specializes in articles relating to home and garden, alternative health care, travel, writing and crafting. In 2007, Burns received an M.F.A. in creative writing.
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