Canned beans equate to cooked beans, so cooking dried beans before you measure them for a recipe written with canned beans usually results in a more accurate conversion.
For recipes requiring precise proportions, you should always cook and drain the dried beans before you measure them, using the average equivalents as a rough guide to estimate the amount of dried beans you need to prepare.
Many bean recipes are fairly forgiving and adjustable. But for just the right balance in a three-bean salad or in a pot of mixed bean soup, you might need to make some adjustments when you convert from canned to dried ingredient amounts so one bean doesn't dominate the dish.
You might need to increase the amount of salt you add during cooking when you use dried beans in place of canned. You can purchase canned beans with no added salt, but many contain sodium chloride, which is added both for flavor and as a preservative. Rinsing canned beans does wash away some of this added salt, but recipes written for canned beans generally compensate with less or no salt added during cooking.
Since dried beans contain no salt, you need to add it for flavor when you cook the beans or increase the amount of salt in the recipe to taste. Interchanging beans in a recipe usually works fine. For example, you can substitute kidney beans for pinto beans in a chili recipe or a bean salad without much alteration to the appearance or overall flavor. In dishes with beans as the main ingredient, such as hummus or refried beans, you may or may not be happy with the result, however. Short Soak — Bring beans to a boil, boil for minutes, remove from heat, and let stand covered for hours.
To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt or 1 tablespoon fine salt per pound of beans , and let them soak for at least 4 hours or up to 12 hours. Drain them and rinse before using. Your email address will not be published. Dried Bean Council has very specific recommendations.
The following list is sectioned according to the type of bean, flavor, texture, and taste, and includes suggestions for cooking and pairing the beans with other foods and dishes. The creamiest of beans, the baby lima works well in soups, stews, and casseroles, or simply cook these beans by themselves flavoring them with herbs and spices of your choice. There is no one best kind of dish for the beans in this section, but large lima beans work well as a substitute for potatoes or rice, and they are excellent in soups and casseroles.
Garbanzo beans are popular in Middle Eastern and Indian dishes, such as hummus, falafel, and curries, while black-eyed peas might go well in a stirfry with beef or in a turkey-and-bean salad. Black beans are prevalent in Southwestern dishes, such as soups, stews, and sauces, while kidney beans work well in chilis, salads, and when paired with rice.
Navy beans are often used in pork and beans, baked beans, soups, and stews. They're also great when pureed. Pink beans are often used in chilis, and pinto beans are often used in refried beans, as well as Tex-Mex, and Mexican dishes.
Add the beans to the Instant Pot inner pot. Add 8 cups water per pound of beans, and any aromatics you would like. Lock the lid and set the pressure valve to the sealing position. Cook on high pressure for 20 to 40 minutes depending on the type of bean. Here are the cooking times for common types of beans:. Allow the pressure to release naturally for about 30 minutes before releasing the remaining pressure.
Drain and rinse the beans. Not an Instant Pot fan? That's okay. A stovetop pressure cooker is an affordable option that also allows you to cook dried beans without soaking beforehand - although soaking won't hurt, and could even help the beans to remain intact better during the cooking process.
Here's how you do it:. Add 8 cups of water per pound of beans to the pressure cooker. Add any aromatics. Be sure to add oil! This prevents the steam vent from clogging. Secure the lid and turn the heat to high. Once it reaches high pressure, allow your beans to cook for 10 to 30 minutes consult your manual for exact cooking times.
When the time is up, allow the pressure to naturally release. Cooked beans are best stored in their cooking liquid and chilled in the fridge for up to 5 days. If you've already drained all the beans prior to storing, toss them with a little oil, salt, and pepper, before storing.
Related: Browse our entire collection of Bean Recipes. How to Cook Dried Beans 4 Ways.
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