As a child, I seldom ate meat so I learned how to prepare many bean dishes – such as our stewed beans, black bean soup, bean burger, bean tacos and bean tostadas. I prefer, however, to cook large quantities of dry beans and store them in the freezer for future use. When a recipe lists cooked beans as one of the ingredients, I already have them cooked, packaged and frozen. I love my beans!
In the Puerto Rican culture, we consume a lot of beans – specifically the red kidney beans and green pigeon peas. The Taíno Indians cultivated the red kidney beans and initiated the stew cooking process technique that we still incorporate today in our cuisine. This basic recipe can also be used to cook a variety of dry beans like pink beans, black beans, chick peas, green pigeon peas, pinto beans, etc.
Beans are a good source of plant-based protein. They are also high in fiber and carbohydrates along with other nutritional sources from vitamins and minerals.
Let’s Get Started!
Rinse the beans with cold running water.
You rinse the beans because the beans may contain some dirt.
Sort through the beans to remove any rocks or foreign particles.
Place the rinsed beans in a large bowl. Pour enough fresh water to cover the beans completely. Soak the beans overnight for at least 6 to 8 hours.
We soak the beans to minimize the cooking time and gas. Furthermore, soaking the beans will preserve the benefits of all the protein, minerals and vitamins.
After soaking the beans overnight, pour the water into a colander and quickly give the beans another rinse.
When you pour the water into a colander, you will notice that the water has a yellowish color.
Add the rinsed beans into a large pot and pour enough fresh water so that the water is 2 inches above the beans.
Bring the beans to a boil. Reduce heat and cover saucepan with a lid. Simmer until the beans are tender approximately 30 minutes to 1 hour.
I cook the dry beans without adding salt. However, you can add the salt (to your liking) when the water is boiling.
After 30 minutes of cooking, remove one or two beans to check for tenderness.
If the beans are not tender, cover saucepan with lid and simmer for an additional 15 to 30 minutes or until beans are tender.
How to Package Cooked Dry Beans for Future Use!
Place the cooked dry beans with liquid into a bowl and let stand to cool. Measure 4 cups of cooked beans with liquid and carefully pour into freezer bags.
Seal and date plastic bags and place in freezer for future use.
I normally obtain 3-quart size bags filled with cooked dry beans.
Click on the button below to watch my YouTube video on How to Cook Dry Beans!
Recipe and Nutritional Facts
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
Learn how to cook, package and freeze dry beans for future healthy and high protein recipes! Beans are a good source of plant-based protein.
- 1 pound dry beans (of your choice)
- 3 quart size freezer bags
- Rinse the beans.
- Sort through the beans to remove any rocks or foreign particles.
- Place beans in a large bowl. Pour enough fresh water to cover the beans completely.
- Soak the beans overnight for 6 to 8 hours.
- Pour the soaking water into a colander and give the beans a quick rinse.
- Add the beans into a large pot. Pour enough fresh water so that the water is 2 inches above the beans.
- Bring to a boil. Reduce heat to a simmer and cover saucepan with a lid.
- Simmer until the beans are tender, approximately 30 minutes to 1 hour.
- Let stand to cool.
If you want to freeze the beans for future use, measure 4 cups of cooked beans with liquid and carefully pour into freezer bags. Seal bags and place in freezer. You can date the freezer bags if you so desire.
- Category: Food Preparation Techniques
Keywords: Cooked Dry Beans