The Vegan Basics
How To Cook Dried Beans

Buy Great Beans
Inspect whatever beans you plan on purchasing from your market. The surface of the bean should be smooth, firm, uniform in size and color... in fact the colors of the beans should be bright. Avoid any beans that are broken, blistered looking, wrinkled or shriveled.

The beans listed in the chart below are only the basics. There are other hybrid beans and heirloom varieties that can be found on the internet, by special order from your market, or catalogs.

Dried Bean Math
Since dry beans must rehydrated, they will expand to about 2 1/2 times their dried measure size.

How to Store Dried Beans
Dried beans can be stored in plastic bags or containers in a cool, dry cabinet, drawer or shelf. High humidity and temperatures are BAD for dried beans. And beans that are OLD will never cook correctly. I would only keep dried beans for a year.

The Dried Bean Sort
Measure out the beans you will cook.

Use a white plate or bowl and sprinkle a few on the plate to search for dirty beans, tiny stones or damaged, wrinkled or broken beans that may be mixed in with the good beans.

Remove any misshaped or damaged beans, dirt or stones.
Yes, you must do this step or you could damage teeth when eating them later!

Pour the checked beans into a large bowl.

Cover the beans with water and remove any "floaters".

The Flatulent Dried Bean Soak
"I can't eat beans, they give me GAS!"

If you experience abdominal gas "flatulence" from eating beans, this little step may eliminate that problem for you.

After inspecting the beans and rinsing them, put them in a large bowl and fill with COLD water... water amount should be three times the amount of beans measured or more.

Soak the beans overnight... you'll see them double in size and most of the water will have been absorbed by morning.

In the morning, rinse and drain the beans three or four times till the water runs clear.

HINT: DO NOT pre-soak black-eyed peas, split peas, peas, or any variety of lentils.

NO SALT When Cooking Dried Beans
Add NO SALT until the beans are tender and cooked completely. Adding salt will prevent prevent the beans from absorbing water... This is because a bean has an opening that is large enough for water molecules to enter it, but salt molecules are larger and will plug the bean opening, preventing the water to enter... thus you have HARD beans that never seem to cook right. Some say the bean is TOUGH, but the scientific reality is that the bean only got to absorb the water you soaked it in and not the water you cooked it in.

I could get more scientific, but if you cook a batch of beans with and without salt, your tongue will taste and feel the difference.

So add the salt and seasonings AFTER the beans are tender and the consistency you want the finished recipe to represent.

High Altitude Dried Bean Cooking Times
I live at 4,570 feet above sea level, so when I cook anything, it takes longer. My mom used to use a pressure cooker to cook things quickly, but I don't like pressure cookers for beans.

So realize that if you are at a higher altitude, the cooking times may be longer and you will have to adjust it by the "taste test" or you can decide if you want to eat the beans with a firmer texture or "cooked to death soft."