In this post, you’ll learn how to cook dry beans. This dry beans recipe makes it easy to cook dried black beans, dried pinto beans, dried kidney beans and more. We have also included an easy refried beans recipe and a red beans and rice recipe!
I have been talking about prepping for emergencies lately and part of a good emergency stockpile is keeping food on hand that you can store for a long time and is relatively easy to prepare. Dried beans are easy to store but many people are hesitant to buy them because they’re not sure how to prepare the beans. Here’s an easy recipe to cook dry beans.Print
Cooked Dry Beans Recipe
2 cups beans
5 cups water
ham bone (optional)
1 onion (optional)
2 tsp. salt
Wash and drain beans. Put beans, water, ham bone, and onion, if desired, into a large pan and bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Add salt. Cover and boil gently 1½ -2 hours or until tender. Add more water during cooking if needed. Makes 5 cups cooked beans.
Dry Beans Quick Prep Tips
Soak any kind of dry beans overnight. Drain. Freeze beans in 2 to 4 cup portions.
To prepare: Cook beans in boiling water for 20 minutes. They will soften very easily if they are frozen first.
To help with unpleasant bean side effects, you can rinse the beans after soaking and add ½ teaspoon baking soda when cooking the dry beans.
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Refried Beans Recipe
1 (20 oz.) can kidney or pinto beans or 2½ cups cooked kidney or pinto beans
1–2 Tbsp. bacon grease or vegetable oil
1 small onion, grated
1 clove garlic, finely chopped
½ green pepper, finely chopped
1 tsp. chili powder
½ tsp. cumin
4–5 Tbsp. hot beef broth
salt (to taste)
Drain beans, reserving the liquid. Mash beans thoroughly. Heat grease in a skillet. Add onion, garlic, and green pepper. Cook over low heat until tender.
Stir in chili powder, cumin, and hot beef broth. Then add the beans. Cook slowly, stirring continuously. Add bean liquid as needed.
The beans are cooked when they are completely dry. Salt as desired. Makes 3 cups.
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Red Beans And Rice Recipe
1 Tbsp. bacon grease or canola oil
2 celery ribs, chopped (optional)
1 medium green pepper, chopped (optional)
1 medium onion, chopped
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) can kidney beans, rinsed and drained
2 cups brown rice, cooked
2 tsp. Worcestershire sauce
1½ tsp. chili powder
¼ tsp. pepper
¼ cup Cheddar cheese, shredded
¼ cup sour cream
2 green onions, chopped
In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion. Cook and stir until tender.
Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat and simmer, covered, until heated through, about 7-9 minutes. Top with cheese, sour cream and green onions.
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These dry bean recipes are from volumes 1 and 2 of our cookbook:
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