Bean Basics

Bean Basics

Dried beans are a simple, nutritious, and cost-effective way to feed your family. Packed with protein, fiber, and essential nutrients, they make a healthy addition to any meal. Once you switch to dry beans, you’ll never look back. With varieties like Black Beans, Kidney Beans, and Pinto Beans, you have endless options for soups, stews, salads, chili, and more. Not only do dried beans provide great value, but they also allow you to avoid the added sodium and preservatives often found in canned versions, making them a smart and versatile pantry staple.

  • Black Beans - are a great source of protein, fiber, and various vitamins and minerals. Black beans are often used in dishes such as soups, stews, and salads, and are a staple in Mexican and Cuban cuisine. They have a rich, earthy flavor and a creamy texture, making them a versatile ingredient in many different types of recipes.
  • Pinto Beans - are known for their creamy texture and mild, nutty flavor. Pinto beans are a good source of protein, fiber, and various vitamins and minerals. They can be used in a wide variety of dishes, including soups, stews, salads, and side dishes. Pinto beans are also a staple ingredient in Mexican and Southwestern cuisine, where they are often used to make refried beans or added to burritos and tacos.
  • Kidney Beans - are a popular type of legume that are known for their high protein and fiber content. They are a staple in many cuisines around the world, and are often used in dishes such as chili, soups, and salads. Kidney beans are also a good source of several important nutrients, including iron, potassium, and folate. They are a versatile ingredient that can be used in a variety of dishes, and are a great option for vegetarians and vegans looking to add more protein to their diet.

How to Clean?

Start by sorting your beans, laying them out on a baking sheet or clean surface to

Soaking beans

remove any debris such as small rocks, dirt, or damaged beans. Once sorted, rinse the beans quickly under cool, running water, stirring gently to ensure all sides are cleaned. After rinsing, transfer the beans to a large bowl and cover them completely with water. Cover the bowl and let the beans soak overnight at room temperature for 8-12 hours. The next day, drain the beans well, and they are now ready for cooking.

How to Cook?

There are many different ways to cook beans, but two of our favorite methods are the stovetop and pressure cooker (Instant Pot) methods.

Stovetop

For the stovetop method, start by using your rinsed and soaked beans. Place 1 cup of beans into 4 cups of boiling water, and add your preferred herbs and aromatic flavors such as garlic, onions, and bay leaves. Let the beans simmer until they reach your desired tenderness, stirring occasionally. This typically takes around 2 hours, but the time can vary. Once cooked to your liking, season the beans with salt or acidic ingredients like tomatoes or vinegar. It's important to wait until the end of the cooking process to add these flavors, as adding them too early can make the beans tough. When ready to serve, drain the beans, and they are ready to eat! We have a great Black Bean Soup recipe using this method!

Black Bean Soup

Pressure Cooker (Instant Pot)

For the pressure cooker (Instant Pot) method, add 1 cup of soaked and rinsed beans to the pressure cooker with 4 cups of water. Set the pressure cooker to cook on high pressure for 30-40 minutes. Once the cooking is complete, allow the pressure to naturally release for 10-15 minutes, then use the quick release function to release the remaining pressure. Test the beans for doneness; if they aren’t to your liking, cook them for an additional 5-10 minutes in the pressure cooker. Once the beans are done, add salt and other seasonings, then serve. 

These are our two favorite ways to cook beans at the Palouse Brand kitchen!

How to Store? 

We recommend storing your dry, uncooked beans in a cool, dry space in an airtight container. Airtight containers include jars with tight-fitting lids or plastic containers. For bulk, long-term storage, a bucket with an airtight lid works well like the ones we have. When choosing a location, make sure the beans are stored in a place with a temperature range of 50-65°F (10-18°C). While the expiration date on our products is 3 years, properly stored beans can last much longer than this allowing you to enjoy them whenever you need. Happy Cooking!

Kidney Beans

Comment 1

Zydeco on

I keep my beans in glass jars in my kitchen, where it is never 50-65 degrees! In fact, there is no place in my home at that temperature, except for a few rooms on cold winter nights. I wonder where most people keep their beans . . .

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