Cooking with Beans and Legumes
Canned vs dried
Canned beans are cooked and ready to use — just drain and rinse. Dried beans are economical and firmer but need soaking and a long simmer. Either works in most soups and stews.
Tips for the best results
- Drain and rinse canned beans to remove packing liquid and lower sodium
- Soak dried beans several hours or overnight, then simmer until tender
- Add salt toward the end so beans don't toughen
- Puree some beans to thicken soups naturally
- Season generously — beans love garlic, herbs and good olive oil
Storing
Cooked beans keep 3-4 days refrigerated and freeze well for up to 3 months. Freeze them in their cooking liquid to keep them from drying out.