Beans (Basic recipe)

This recipe applies for all dried beans, such as chick peas/garbanzo beans, black beans, red beans, etc. (Chana, rajma, etc.)

Soak the beans in lots of water overnight or for 6-8 hours. If you are using 1 cup beans, soak them in at least 5 cups of water. Drain and rinse before cooking.

There are three ways to cook beans:

  1. Stovetop: Add enough water to cover the beans by about 3 inches. Boil the beans in a pan until they are soft. This is the least energy efficient and takes a long time.
  2. Pressure cooker: Add 5 cups water to every cup of beans. Cook for 5 whistles or until beans are soft but not mushy.
  3. Slow cooker: This is my favorite method, because I don’t have to watch the beans. Put the beans in a slow cooker and add enough water to cover the beans by about three inches. Cover and cook on high for 5-6 hours. The beans should be soft but not mushy.

Whichever method you use, when you are done, drain and rinse the beans before using them.


2 thoughts on “Beans (Basic recipe)

  1. If you cook beans in a recipe that also calls for adding salt at any point during the cooking process it’s advisable to add the salt “to taste” when you’re ready to serve it.

    Cooking beans with salt makes them tough…like trying to cook and eat gravel. Yes, I know there are detractors to this but think about it: you are cooking beans by injecting water and heat. Salt draws water out of plant material (and human cells). So if you’re cooking beans in salt water, it’s a contradiction.

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