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Store This, Not That! > Blog > Cooking with Food Storage > Food Storage Back to Basics: Cooking Beans
August 26th, 2013

Food Storage Back to Basics: Cooking Beans

in this videoTired of beans being, literally, an all day process? Well see how FAST and EASY it is to cook them-with out soaking- in a pressure cooker in under ONE HOUR!

Don’t have a pressure cooker and still want to cook beans?
Cooking your DRY Beans: Dry beans need to be soaked before they can be cooked.
Quick Soaking – For each pound of beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour.
Overnight Soak – For each pound (2 cups) dry-packaged beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.
Cooking Beans
Once your beans have soaked and tripled in size, it’s time to cook them. The most important step in this process is to drain off the soaking water and rinse the beans before cooking to help decrease the gas side effect. Depending on the bean variety, it will take 30 minutes to 2 hours to cook. Make sure and check the package for more specific directions. You’ll know the beans are done when they are tender, but not overcooked. If your beans have been sitting in your food storage for a long time you will need to cook them for a longer period of time. Cool the beans in their cooking liquid if you are not adding them to another liquid, like a soup, when they are done cooking.
Storing Freshly Cooked Beans
Because cooking beans can be a process, you may want to cook more than you need and store them for next time to save you time (and you’re only making one mess!). Store cooked beans tightly covered in the fridge up to 5 days or in the freezer for up to 6 months.
next up Learn how to use beans in place of oil in brownies and cakes. I’m not kidding! It tastes great in cakes and brownies, saves you some calories, and adds all of that great fiber and protein you’re missing in your diet!

amazing reviews click here

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  • Katherine

    August 23, 2010 at 10:08 am

    My pressure cooker instructions recommend soaking the beans first but you don’t think it is necessary, right? The last time I cooked beans I did them as the instructions said and I felt that they were a bit mushy when done. You just put them in dry into your pressure cooker, right? Should I cook them the same amout of time or would you suggest adding a minute or two since they are not soaked?

  • Katherine

    August 23, 2010 at 9:19 pm

    Love the video you posted on FB today – can’t wait to try the Low Fat Chocolate Peanut Butter Brownies. You sure wowed the host! And you looked great!

  • Nelsonemily

    August 29, 2010 at 5:01 am

    Wow! This site is AMAZING! WIsh I had known about it when I was the food storage specialist in my ward!
    I am just starting a new business in the food storage world to try to build up my supply for free! It is all freeze dried food, so no adding it to recipes, but i figure I could jazz it up with fresh ingredients! Anyone who signs up for FREE in the next 52 days can get 8 FREE freeze dried meals with a 15 year shelf life! Pretty good deal if you ask me!

  • adrienne

    September 1, 2010 at 9:19 pm

    Can you use beans to replace the oil for bread making?

  • Dellie

    September 2, 2010 at 10:16 pm

    Hi, love this post and would love to own an electric pressure cooker. Any chance you’ll be doing a give-away with one of these beauties any time soon?

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