TV Tuesday #41 – How To Quick Soak Beans And Save Yourself Some Moolah

 

One of the biggest worries, fears and challenges that I hear about most often is that transitioning to whole foods will be cost prohibitive. Here’s just one of the many food items that is less expensive than its processed counterpart, takes little to no effort and is very simple to do! Beans and legumes.

Make your own and skip the canned version. The homemade ones have a better texture, cause less digestive upset and are healthier for you, not to mention, BPA free.

 

 

After you’ve finished with the soaking process (whether you choose the 1 hour or 8-24 hour process) you’re ready for the cooking part. Drain the beans, rinse well and place the beans in a pot. Add water in a 3:1 ratio to the beans and bring it to a boil. Reduce the heat and simmer until tender. This could take anywhere from 45 minutes to 1 1/2 hours. If at that point they still aren’t cooked (some beans are really old and need longer cooking times, but it’s rare), add a tsp of baking soda to the water and continue to cook until tender.

I’ve heard stories of beans not being cooked after 4 hours. At that point, I’d toss the beans and buy different ones, but I hear the baking soda trick does work. You choose.

To salt or not to salt? It’s entirely up to you. You can even use vegetable or chicken stock instead of water or add spices and herbs to the pot, but if you want to keep it simple, basic water does the trick.

A can of organic beans will cost you $2.99 a can (that’s 1 1/2 cups of beans). You can make them for a fraction of the cost. 1/2 cup of dried beans will make 1 1/2 cups cooked. Organic dried beans might cost about .30 cents for 1/2 cup. Now that’s saving some money.

If you want to learn more about traditional methods of cooking as taught through the teachings of Weston A. Price and Nourishing Traditions visit our friend Wardeh’s website Gnowfglins. Wardeh’s online course will teach you everything you need to know. Check it out right here.

 

19 Responses to TV Tuesday #41 – How To Quick Soak Beans And Save Yourself Some Moolah

  1. Tia Hansen February 19, 2013 at 2:35 pm #

    Can I cook large amounts and the freeze in 1 cup portions to sub for canned beans recipes?

    • Mary Elderton February 19, 2013 at 3:32 pm #

      I freeze cooked beans all the time. I make a huge potful at a time. When they have cooled a bit, spread them out on a cookie sheet and put in the freezer to “flash Freeze.” Once they are frozen, you don’t have to put them in individual one cup portions. I just put them in a big plastic bag, then use them by the handful when I need them.

    • Beth Campbell Duke February 19, 2013 at 3:35 pm #

      Hi Tia. That’s what I do. It’s very handy. I’ve done this with white, black and kidney beans.

    • Amber H February 19, 2013 at 11:36 pm #

      Hi Tia,

      I always freeze my soaked and boiled beans. I freeze them in a glass container with a sealed lid (I like the kind that snap and lock). The longest I’ve had them in the freezer is 30 days. I try to use them before the 30 days. So, when I make beans my thought is to have them for a dinner or lunch once or twice each week for a month. So to answer your question, yes, you can most certainly freeze 1 cup at a time. Just beware if you’re freezing for long periods of time (the beans, like all things in the freezer, can get freezer burn if not properly stored). You will want a very air tight-seal. I don’t personally use plastic in my kitchen, so I use Pyrex or glass containers that hold about a cup to 12 ounces of beans at at time for those single servings. But I usually freeze 4 cups of beans at a time.

      Be Well,
      –Amber

    • beyondthepeel February 21, 2013 at 9:52 pm #

      Absolutely Tia. I suggest 1 1/2 cup portions since that is the equivalent to a can.

  2. Beth Campbell Duke February 19, 2013 at 3:36 pm #

    Thanks France. Having beans handy also helps with cooking more vegetarian meals which is healthier for your body and wallet.

    • beyondthepeel February 21, 2013 at 9:50 pm #

      Hi Beth. Isn’t that the truth! It’s amazing how much more affordable vegetarian meals are.

  3. Kris February 19, 2013 at 4:42 pm #

    This was really helpful, thanks! I’m sure I’ll use this technique a lot.

  4. Jean February 19, 2013 at 8:16 pm #

    I want to soak chickpeas, can I use whey? AND should I remove the skin before or after cooking to make hummus? Does this work for rice? THANK YOU

    • beyondthepeel February 21, 2013 at 9:49 pm #

      I don’t know Jean. About the whey, that’s a question for Wardeh over at Gnowfglinz. Not sure how acidic it is, and that’s what does the magic here. As for the chickpeas I never remove the skins, I just blend it all together until smooth. And yes it does work on rice. It also will aid in digestion and absorption of nutrients if you soak it first.

      With rice, you’ll have to measure the amount of water you soak them in and then measure the amount of water that you drain off before rinsing (this will give you the amount of water the rice has absorbed). The difference between the starting amount of water and the remaining water drained off is the amount that needs to be subtracted from the cooking water.

      For example: If you soak a cup of rice in 2 cups of water and you drain off the water the next day and there is only 1 1/2 cups, than subtract 1/2 cup of water from the amount you would usually use to cook the rice. Hope that helps.

  5. Amber H February 19, 2013 at 11:39 pm #

    Great post, France! Thanks for spreading the word about soaking beans. If any readers out there suffer from a digestive disorder (or disease) the longer the better. I soak my bean for 24 – 30 hours with 2 to 3 water changes. I know that sounds like a long time, but I think it really helps with digestion. By the 15th or 16th hour the water will start to get very frothy, and you can see those enzymes being released. Pretty cool. I also soak oatmeal overnight (8 -10 hours). This is another one that benefits greatly from soaking. :-)

    • beyondthepeel February 21, 2013 at 9:43 pm #

      Thanks Amber. So true that the longer the soak the easier the digestion.

  6. Sandi@SandisAllergyFreeRecipes February 19, 2013 at 11:48 pm #

    Love it! I usually soak mine instead of using canned.

  7. mjskit February 20, 2013 at 3:40 am #

    Cooking dried beans is the only way to go! The cost difference is incredible and you are SO right that the texture is much better than canned. I usually pressure cook mine, sometimes I soak them beforehand, and sometimes I don’t. I’m good about forgetting. :) Great post Frances! I

  8. Shelley February 26, 2013 at 12:19 pm #

    I was so happy to share the baking soda tip with a friend. She knew about it already. She informed me that it strips the beans of its nutrients. I suppose it is better than throwing them out though. At least you have the fiber.

  9. Estelee March 22, 2013 at 12:15 pm #

    I am learning so much from beyond the peel.. I love it.. Thank you so much France, for all you do.

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