Best Cooked Dried Beans Recipes

Cooked Dried Beans image

Provided by Martha Stewart

Yield Makes about 3 cups

Number Of Ingredients 4

1/2 pound dried red or white beans, such as pinto, cranberry, or cannellini
12 leaves (about 2 sprigs) fresh sage
4 whole cloves garlic
2 tablespoons coarse salt

Steps:

Place beans in a medium bowl with enough water to cover. Transfer to refrigerator to soak overnight.
Drain beans, and add to a medium stockpot. Add enough water to cover by 2 inches. Add the sage and garlic. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. About 15 minutes before the beans are done, add the salt. Drain, discarding garlic and sage.

Cooked Dried Beans - Cooks Illustrated image

Provided by LaJuneBug

Categories Beans

Time 50m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

Steps:

Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
Drain, reserve cooking liquid, and discard bay leaf and garlic.

Nutrition Facts : Calories 4.5, Sodium 874.1, Carbohydrate 1, Fiber 0.1, Protein 0.2

Slow cooked pinto beans with dried chiles image

Provided by Lynn Socko

Time 12h

Number Of Ingredients 5

1 lb dried pinto beans
1 tsp cumin
3 clove garlic
1/2 tsp coarse sea salt
3 new mexico or guajillo dried peppers

Steps:

1. I don't soak my beans since they are cooking over night. Place in a crock pot and add enough water to come about 3" above beans.
2. Remove the seeds and stems from three dried peppers, I use New Mexico mild or Guajillo. Crush in food processor, add to crock pot.
3. Smash garlic cloves and add to crock pot. Add cumin and salt. Set on low, cover and go to bed. You will smell these delicious things slow cooking all night, so sweet dreams!