Every prepper knows the value of having a stockpile of dried food in the event of an emergency, or just to keep your grocery bill down! But for all their value as a cheap and shelf-stable source of protein, B vitamins, and minerals, the soaking and cook time involved can make them a bit of a pain. However, this method of quick-cooking dried beans is not only faster and easier, it also retains more of the bean’s nutrients!
To start, you’ll need:
- one pound of dried beans of your choice (black, red, pinto, etc) and
- ½ tablespoon of salt
- Large baking dish, preferably a cookie sheet
- Dutch oven
First, spread the beans in an even layer on the baking dish. Check for shriveled beans, which won’t cook properly, or even rocks.
Add the beans to the colander and rinse them in cold water. Just a quick shower, no need to soak!
At this point, preheat your oven to 250 degrees.
Add the beans and salt to the dutch oven and cover with water. You’ll want about an inch and a half of water above the beans. Bring to a boil.
Once the water is boiling, cover the dutch oven and move it from the stovetop to your preheated oven. Cook for 75 minutes. To keep the beans from drying out while cooking, check the water level about halfway through.
After cooking, drain the beans and add to your recipe. Wasn’t that easy? If desired, you can save the water to use as a nutrient-rich broth. You can even use this method to prepare batches of beans to freeze for later. Now, using dried beans in your cooking can be nutritious, affordable, and convenient!
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