Cooking with Organic Dried Beans

Publish date:
Updated on
Image placeholder title

Many soup recipes like the one featured in this week’s Organic Authority Cooking School call for fiber-rich dried beans. If you’re pressed for time, you can substitute canned organic beans, which provide an easy shortcut. I find, however, that you sacrifice a bit of flavor, and your beans may turn mushy. If you do take this route, always drain the beans before adding them to your soup.

Dried beans require soaking time before you add them to a soup or other dish. There are two key reasons:

  1. You soften the beans by rehydrating them.
  2. You eliminate some of the natural substances that cause gas or flatulence, thereby facilitating digestion.
Image placeholder title

Method #1: Overnight Soak

Place your beans in a pot. Cover them with cold water (about 4 inches about bean level). Leave them on the kitchen counter overnight, allowing them to soak for at least 12 hours. Drain the pot before adding the beans to your soup.

Method #2: Quick Boil

You can accelerate the soaking process with quick-boiling. Add beans to a pot, covering them with cold water (again, about 4 inches above bean level). Bring them to a boil, and boil for 2 to 3 minutes. Turn off the heat and let them stand, covered, for about an hour. Drain the pot before adding the beans to your soup.

Organic Shopping List

This week’s recipe, which will be posted on Friday, calls for 1/2 cup dried black beans (also called “turtle” beans) or 1½ cups canned black beans (drained). Why the difference in proportion? Dried beans will triple in size when you cook them.

January’s Organic Authority Cooking School

Welcome to Organic Authority’s Cooking School!

When You Can’t Find Organic Ingredients…

Homemade Organic Tortilla Strips

Hot Trend: Organic Chili Peppers

The Recipe: Latin Tomato and Huitlacoche Soup

Related Stories