Fool Proof No Soak Beans Food
90 MINUTE, NO SOAK BEANS
I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like!
Provided by smellyvegetarian
Categories Beans
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 250.
- Dump the beans into a large dutch oven or pot with tight fitting lid. Pick out any broken pieces. Add the salt, if using.
- Top with enough water to cover the beans by an inch and a half.
- Bring pot to a boil.
- Cover the pot and set in the oven. Cook for 75 minutes.
- About 45 minutes in, check the beans and add water if needed.
Nutrition Facts :
HOW TO COOK DRIED BEANS IN 2 HOURS
Forget soaking and Cook Dried Beans in 2 hours hands-free in the oven for the creamiest beans ever. Use for dips, salads, and soups. Even readers say, "I'll never soak and cook dried beans the traditional way again".
Provided by Traci The Kitchen Girl
Categories Meal Prep Side Dish
Time 2h5m
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F and center the oven rack.
- Sort DRIED BEANS to remove any unwanted pieces, then rinse.
- Place beans in dutch oven or heavy soup pot with a heavy lid.
- Add SALT and enough WATER to cover the beans 2" above their surface.
- Cover and bake dried beans for 2 hours.
- Carefully remove pot and test beans for doneness. If they're not soft and creamy, top off the water until it reaches the surface of the beans, cover the pot, and continue baking in 15 or 30 minute intervals until desired consistency is reached.*Final cook time depends on the age of the dried bean; i.e., how long the dried beans sit on the retail shelf and/or your pantry.
- If you want to drain the cooked beans, consider capturing the bean juice, also called aquafaba, and use it for other recipes.
Nutrition Facts : ServingSize 0.5 cup, Calories 224 kcal, Carbohydrate 41 g, Protein 16 g, Fat 1 g, SaturatedFat 1 g, Sodium 398 mg, Fiber 10 g, Sugar 1 g
PINTO OR BLACK BEANS--NO SOAK RECIPE
I use for rice dishes, refried beans, salads, burritos, tacos, dips, salsa, chips, and quesadillas. The spice mixture makes and excellent rub for meats--pork, beef, or chicken. After applying meat rub, please cover and put in refrigerator for 4 hours. . Please do not soak the beans ahead of time. The spices are absorbed during the cooking process. Recipe takes about 3 to 4 hours. Black beans cook faster than pinto beans.
Provided by dhardie
Categories Black Beans
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Check out the beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans will float. Pick beans for bad beans again.
- Make the spice recipe as listed above. Store in dark place in a jar for later use.
- Do not presoak beans. Add 2 tablespoons spice mixture, 2 tablespoons vegetable oil, and water to cover one lb beans in a saucer pan. Bring to slow boil. Simmer. Keep beans just covered. Check water every 30 minutes and stir beans to keep beans covered. Add 1/2 cup of water as required. This is very important to keep beans barely covered with water. Beans will be done in 3 to 4 hours. The secret to this recipe is keep the beans just covered with water and slowly simmer. Flavor of spices will be absorbed into beans.
Nutrition Facts : Calories 128.5, Fat 9.5, SaturatedFat 1.3, Sodium 12313.5, Carbohydrate 12.2, Fiber 4.9, Sugar 1.8, Protein 3
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