THE MYTHS OF DRIED BEANS

Dried beans are reliable, shelf-stable products. They are inexpensive and very versatile, which makes them a great protein source to keep on hand.

There are many myths and misleading information when it comes to using your dried beans. So first, lets dispel some of these myths, and then well get to cookin'!

Myth #1: DRY BEANS MUST BE SOAKED
The idea behind soaking your beans is to make the beans cook faster. This theory proves true. But to what extent? A soaked batch of beans will cook approx. 10 min faster, (depending on the bean size) when compared to the alternative un-soaked batch. So you decide if an overnight or quick soak is needed, but it certainty is not mandatory. 

Myth #2: COOKINGS BEANS IN THE OVEN IS EASIER

Some claim the oven is the easiest bean cooking process. Oven cooked beans does produce a smooth, creamy interior, however they take much longer to cook and result in a unflavored, water logged bean. Which makes sense, as the water does not reduce in the baking process. 


Myth #3: ALWAYS COOK BEANS WITH THE LID 
It is believed if you cook beans without the lid, you will produce a firmer bean. Experts say, beans cooked WITH a lid will cook slightly faster (approx. 10-15 min). BUT beans cooked WITHOUT the lid produces a creamier bean. This is because the liquid reduces more, which creates a more flavorful bean broth that coats the bean exterior.

Myth #4: SALTED BEANS WON’T COOK THROUGH
Salt seems to have a bad rap when it comes to bean cooking. It has been claimed that adding salt to beans early in the cooking process can prevent the beans from softening. This is, you guessed it, another myth! Cooking beans with salt does not cause a firmer bean, in fact, cooking beans in salt water IMPROVES the taste and even produces a softer more tender bean outcome.

Myth #5: DRIED BEANS LAST FOREVER
This is a rather trickily one. Dried beans are listed as indefinite, but they will begin to loose their moisture over time. This will cause old beans to remain tough and chewy no matter how long (within reason) they cook. It is recommended, for best results, to use your beans 2 years AFTER the “best used by date” expires. That being said, old beans can be cooked. They will take longer to soften and absorb; so the cooking time does increase slightly, depending on the age of your bean. Too old, and the beans WILL be edible, but probably not enjoyable! 

With these myths dispelled, we can start talking cooking. Like we said earlier beans are extremely versatile as they take on the flavor of the food and spices they are cooked it.  

Now, easy (tried and true) steps to softening your beans. Next recipes to put them to good use! Enjoy!

RELIABLE STEPS TO COOKING DRIED BEANS

1) Quick Soak - skip if your in a rush, this simple increases flavor development.
-Place 1 lb dried pinto beans in a pot. Add water until 2” above the beans. Cover the pot, bring to a boil, remove from heat and rest 1 hour.

2) Salt and Simmer -
Stir in 1 1/2 tsp salt and bring to a boil over medium heat. Uncovered, reduce heat and simmer until beans are creamy and tender (1-1.5 hours). Add more water if necessary, keep beans submerged.

3) Add flavorings (optional)- 
If more flavor is desired you can add additional flavors during the cooking process. Consider adding herbs, a halved onion, dried chiles or parmesan wedge. the possibilities are endless!

Stay tuned for bean recipes coming THIS WEEK!