How to Cook Dried Beans

Name: How to Cook Dried Beans
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 2 lbs beans (black, white, or black-eyed, etc); Filtered water; 2 g arlic cloves (pierced); 1 small onion (halved or quartered (or the firm green parts from a leek)); 2 bay leaves; 1 1/2 Tbsp salt (I used sea salt); 5 1/2 Qt heavy-bottomed pot (such as a dutch oven)

Beans are easy to cook and they store beautifully in the freezer. Home cooked beans can be used for any recipe that calls for canned beans.

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Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Bahan-bahan

10 porsi

2 lbs beans (black, white, or black-eyed, etc)
Filtered water
2 g arlic cloves (pierced)
1 small onion (halved or quartered (or the firm green parts from a leek))
2 bay leaves
1 1/2 Tbsp salt (I used sea salt)
5 1/2 Qt heavy-bottomed pot (such as a dutch oven)

Langkah-langkah

Presoak beans in cold water overnight (10-12 hours). Place in a large pot or bowl and add enough filtered water to cover 2 inches over the surface (they soak up water like crazy and expand). Drain and rinse before cooking.
Return beans to a large pot and add garlic, onion and bay leaves, then add enough water to have 1" water over the surface of your beans. Bring to a boil then reduce heat to a simmer and cook until tender, adding more water as needed to keep them submerged. Skim off foam that rises to the top. For firmer beans cook with the lid off, and for softer/mushier, cook partially covered.
Start checking for doneness after about an hour. Once they are nearly done (al dente), add 1 1/2 Tbsp salt or to taste and continue cooking until at desired doneness (DO NOT DRAIN).
Once beans are at room temp, transfer into freezer safe ziploc bags along with enough liquid to keep them wet. Remove any air from the bags seal well and stack them flat to save space in the freezer.