Dried Beans

Okay it is not that hard to take dried beans and make them into something edible, the problem we run into with dried beans is, time. It happens every taco night, I start to prepare all the fixings when I realized I did not soak the dry black beans the night before. I am then left with two options pray that I have canned beans, which is settling on taste but in a pinch will do, or no beans at all. I like neither of those scenarios. My solution? Just do not forget. I’ve included a quick soak recipe and by quick, I mean 3 hours before go time, but at least that’s better than an 8 hour soak. In the end these beans are better, so again I say to you just remember the beans on taco night.

1 cup dried beans: pinto black, red, etc

4 cups water

Salt

Butter

Long Soak

Soak beans for 8-10 hours in a pot. After the soak, drain the beans and rinse. Again, pour in 4 cups of water and bring beans and water to a boil. Let it boil for 1 minute. Turn the stove to medium low and let cook for 45 minutes to one hour, checking for tender beans every 15 minutes or so. Cooking time may vary so make sure to check. Once cooked, drain the beans and place back into the pot. Season with salt and butter to taste.

Quick Soak

Pu the beans and 4 cups of water in a pot and bring to a boil. Turn off heat and let the beans soak for 1- 2 hours. After the soak, drain the beans and rinse. Again, pour in 4 cups of water and bring beans and water to a boil. Let it boil for 1 minute. Turn the stove to medium low and let cook for 45 minutes to one hour, checking for tender beans every 15 minutes or so. Cooking time may vary so make sure to check. Once cooked, drain the beans and place back into the pot. Season with salt and butter to taste.