Well! Trying to find a can of beans proved to be super difficult amid this crazy Coronavirus situation. And as a good Latina, I cannot live without my beans! No way José!!! So when I saw that there were still a ton of dry beans packages, I just had to quickly put this cooking method together for you. No need for instapots, slow cookers, etc. just your stove.
This method applies to any dry beans you find. I love Goya, so I went with those for the video, red kidney beans specifically. I also picked up black beans, romano and pigeon peas.
Once you need to make the beans just move to the refrigerator to start defrosting overnight. But if you forget to do that, no worries! Just place the beans in a saucepan, add whatever seasonings you want into it and cook on low so the beans slowly warm up. Stir occasionally and carefully so you don’t break up the beans too much.
You can cook the beans exactly as I did in my Dominican Beans episode right here.
How to cook dry beans
- 2 16oz bags of dry beans any type is ok
- water to cover beans
- Place beans in a bowl with water. Make sure the water covers the beans and then some.
- Cover and leave on counter overnight. 12 hours preferably.
- The next day, place the beans and the water in a large pot and bring to a boil over high heat.
- While it's coming to a boil, stir frequently and remove as much of the foam as you can while it comes to a boil.
- Once it's boiling, lower heat to medium and cook until the beans are tender but not too tender that they are breaking apart.
- I cooked these beans in about 1 hour and 15 minutes. But depending on the bean you chose it could be less. So keep checking and checking!