How to prepare dry beans

Dry beans are an inexpensive and nutritious item that adds to any meal. They are great solo, in soups or stews and when added to meat. A bag of dry beans can cost between 50 cents and $1. There are 14 servings in one bag of dried beans. Many people don't use them because they are not sure how to prepare them. I have a simple method that will encourage you to use dry and not canned beans. Canned beans are high in sodium to preserve them. They are okay to use in an emergency but if you plan ahead you wont ever have one.

My Grandmother was from the south and she believed in eating beans regularly. She said if you prepare them correctly and eat them on a regular basis you will not suffer from the gas pains we associate with them, as often. She like to put meat (pig parts, neck bones, ham hocks, fat back, etc.) in a pot with her beans. She just rinsed the beans, put the beans and the meat in a pot early in the morning, covered with water and let them cook all day til they were done.

I use beans to make spanish rice, read my hub on "how to make spanish rice" and for a few other meals that I prepare. I have found a simple and easy way to pre-prepare the beans so that they are easy to use. I purchased a bag of dry gandules (pigeon peas) from my local market. You can soak them over nite or you can boil them twice. I usually boil them twice, throwing off the water in betweeen, for about 10-15 minutes each time. If the beans aren't soft when you squeeze them and you are going to use them in a meal that will cook quickly they need additional preparation. Cook the beans over a medium flame for 10-15 minutes. You can add 2 teaspoons of salt to the water. The beans should be soft when squeezed but not mushy. Let the beans cool.

After the beans have cooled I place serving sizes in plastic freezer bags. I usually divide them equally or measure out one cup servings. You could also place them in small plastic containers with lids. I label the bags with the name of the bean and the date I am freezing them. I do not recommend keeping them for more than six months. Now you have at least 6 portions of beans to use in your recipes. They can easily be added to rice, soup, stews or salads.

Legumes and beans are a high source of protein and vitamins. A dish with beans does not require meat. It is considered a meat substitute. We are all becoming more consciencious of what we eat and a meal with beans as the main item is a way to cut down on meat once a week. Bon Apetite, enjoy!