Tips On Preparing, Storing Beans

Here are some tips for preparing and storing beans:

Cooking

A tablespoon of oil or butter added during cooking reduces foaming and boil-overs.

Simmer beans gently to prevent skins from bursting. Stir occasionally to prevent sticking.

Beans soaked overnight keep their shape and have a more uniform texture than quick-soak beans.

Increase both the soaking time and cooking time in hard water or high altitudes.

Add any acidic substances, such as lemon juice, vinegar, tomatoes or wine, at the end of cooking time; acid makes beans firm.

Salt lengthens cooking time, so add it to beans after they’re tender.

Quantities

A pound of beans measures about 2 cups.

Beans triple in volume when soaked and cooked. A cup of dried beans will yield 3 cups cooked.

For soaking, use 3 cups of water per cup of dried beans.

A pound of dried beans makes about 9 servings of baked beans.

A pound of dried beans makes about 12 servings of bean soup.

Storage

Dried beans should be stored at room temperature in covered containers. They will keep almost indefinitely. Do not keep dried beans in the refrigerator.

Cooked beans can be kept covered and refrigerated about four or five days. If packaged in moisture and vapor-proof containers, cooked beans can be kept in the freezer for up to six months.