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I use Peruviano beans. I do not presoak. If the water starts to run low I add a cup of BOILING water to the beans until they are cooked through. My DIL is from Iguala Mexico where this particular bean is king over pints.
I add Knorr Caldo Pollo (chicken base) powder, granulated or fresh garlic, powdered ground cumin, celery salt, granulated or fresh onion, taste the liquid and if needed add salt. Your beans nay not need any added salt. You can add chili if you like heat, but in Southern Mexico they don’t. I like to cook my beans well because I like them creamy. My DIL likes the beans more solid. It’s really a matter of what you like.
Honestly I HATED beans until I started making them for my husband and I. I know keep dry beans in my earthquake supply and pandemic supply foods that store well. One never knows what our future holds.
Thank your for sharing, and it’s great to hear you love beans now that you can make them just how you want to. Having dried beans on hand is a must!
I’ve been cooking with dried beans for a hundred years. Well, maybe not a hundred years, but a whole lot of years. I have always used the methods you mention above with great success, preferring one over the other depending on what I want to do with the beans. I have bought my dried beans in bulk from my green grocer (I live in Italy and shop in small stores) for many years. Lately, no matter which method I use and no matter the cooking time, the beans have resulted in the skins peeling off and half of the beans mushy and over cooked and the other half not quite done. What do you think is happening?!? Thanks for any input…
Hi, Kellan – That can be really frustrating. My only thought is your beans are just very, very old. Maybe supply issues are resulting in older beans at your market? That’s the only thing I can think of. I’m sorry I’m not more help.
How often do you stir your beans? We leave them alone & only give them a gentle stir. Just add boiling water from a kettle if they need more liquid
I hope this helps your small market beans stay intact!
I love beans on toast as do my kids, is it ok to use this recipe, thank you
I think us Americans are getting more into the beans on toast scene, Ellen. I wish I could get me kids on board!
Wow! This is a great article! Thanks, Summer!
In Sri Lanka I cook beans on a regular basis. The most commonly available are chic peas (garbanzo), black eyed peas and kidney beans. No Mexican or black beans out here! Beans lately have come in mixed packets which also contain dried peas and corn kernels. Problem is that the kidney beans are never fully cooked as they take much longer than the other legumes. I make my equivalent of Boston baked beans by draining and then recooking with BBQ sauce, sweet chili sauce , onions, garlic, bacon, ham etc. Love your article on beans and keep up the good work! Kurt Rolfes a retired American in Sri Lanka.
Hi, Kurt! Thanks so much for your comment. Your take on Boston Baked beans sounds delicious.
For even more information on best practices for cooking dried beans, there is a good article from Christopher Kimball about the science of soaking and cooking dried beans.
I’ve recently become aware of another controversial issue as regards dried beans – whether to discard the soaking liquid or not. What are your thoughts on this?
Hi, George! Thanks for your comment. I haven’t heard of the controversy. That being said if I soak beans overnight I toss the soaking liquid then start fresh. However, I don’t soak dark beans (black or red) overnight because the color fades and I want to maintain that rich color. For darker beans, I just cook them and skip the soak. Quite often I skip the overnight soak anyway.