email this pageWash beans well.
Most dried beans need to be soaked before using.
- 8-hour soak: Cover them in lots of cold water and let stand 8 hours.
- Quick soak: Cover with water, bring to a boil, turn off heat, and let stand, covered, 1 hour.
For hard water, add 1/2 teaspoon sea salt to soaking water to help tenderize the beans.
Always drain soaking water and bring beans to a boil in fresh, cold water.
Cook beans until tender, about 45 minutes to 1 hour.
Boston Baked Beans
Mark Boughton
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A couple of times a year, I take my bean pot from the top of the cabinet, give it a good scrub and make baked beans. The recipe I use is similar to the one in Fannie Farmer’s Boston Cooking School Cook Book (1896) and every other classic New England cookbook. It’s ridiculously simple—only six ingredients including the beans, and I wouldn’t think of tampering with it.
Ingredients
Ingredients
1 pound dried navy beans
2 medium onions, vertically sliced
1/2 cup molasses
1 tablespoon brown sugar
4 teaspoons brown mustard
1/2 pound salt pork or country ham
1 teaspoon salt
Black pepper to taste
Instructions
2 medium onions, vertically sliced
1/2 cup molasses
1 tablespoon brown sugar
4 teaspoons brown mustard
1/2 pound salt pork or country ham
1 teaspoon salt
Black pepper to taste
1. Place beans in a large bowl and add enough cold water to cover by about 1 inch. Cover and refrigerate overnight.
2. The next day drain and rinse beans. Place in a large pot and cover with 2 quarts cold water. Cover and bring to a boil, reduce heat and simmer 30 to 45 minutes or until shells crack. Drain, reserving cooking water.
3. Preheat oven to 250F. Place onions in bottom of a 2 ½ -quart bean pot or casserole dish and add beans. In a large bowl, combine molasses, sugar, mustard and about 1 ½ cups cooking water and pour over beans. Add more cooking water if needed to cover beans. Place salt pork on top and tuck in slightly. Cover and bake 7 to 8 hours. Check occasionally and add more of the reserved bean cooking water as necessary to keep beans covered. Serves 8.
By Jean Kressy, "Relish the American Table," February 12, 2006
2. The next day drain and rinse beans. Place in a large pot and cover with 2 quarts cold water. Cover and bring to a boil, reduce heat and simmer 30 to 45 minutes or until shells crack. Drain, reserving cooking water.
3. Preheat oven to 250F. Place onions in bottom of a 2 ½ -quart bean pot or casserole dish and add beans. In a large bowl, combine molasses, sugar, mustard and about 1 ½ cups cooking water and pour over beans. Add more cooking water if needed to cover beans. Place salt pork on top and tuck in slightly. Cover and bake 7 to 8 hours. Check occasionally and add more of the reserved bean cooking water as necessary to keep beans covered. Serves 8.
By Jean Kressy, "Relish the American Table," February 12, 2006
White Bean Soup with Swiss Chard and Gruyère Croutons
Mark Boughton
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Ingredients
1 pound dried Great Northern or cannellini beans
1 cup chopped fennel
3 large leeks, thinly sliced
1 (12-ounce) ham hock
1/4 teaspoon coarse black pepper
7 cups water
3 cups coarsely chopped Swiss chard
14 slices baguette (8 ounces)
1 cup (4 ounces) shredded Gruyère cheese
Instructions
1 cup chopped fennel
3 large leeks, thinly sliced
1 (12-ounce) ham hock
1/4 teaspoon coarse black pepper
7 cups water
3 cups coarsely chopped Swiss chard
14 slices baguette (8 ounces)
1 cup (4 ounces) shredded Gruyère cheese
1. Place beans, fennel, leeks, ham hock and pepper in a large slow cooker. Add 7 cups water. Cook on high for 5 to 6 hours or until beans are soft. Add another cup of water if needed.
2. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in chard and cook another 15 minutes.
3. Remove ham hock. Strip lean meat from hock and place in beans.
4. To prepare croutons, arrange cheese over bread. Broil until cheese is melted and bubbly.
5. Ladle into bowls and top with croutons. Serves 7.
By Jean Kressy, "Good Food Fast," March 2006
Nutritional Information
2. If desired, mash some of beans with a potato masher to make a creamy consistency. Stir in chard and cook another 15 minutes.
3. Remove ham hock. Strip lean meat from hock and place in beans.
4. To prepare croutons, arrange cheese over bread. Broil until cheese is melted and bubbly.
5. Ladle into bowls and top with croutons. Serves 7.
By Jean Kressy, "Good Food Fast," March 2006
Per serving: 470 calories, 13g fat, 30 prot., 62g carbs, 17g fiber, 380mg sodium.
Bean Soup
Mark Boughton
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Add 4 cups raw kale, spinach or other leafy green to this fiber-rich soup just before serving for a dose of magnesium and vitamins A and C.
Ingredients
Ingredients
1 pound dried navy (pea) beans, rinsed and picked over
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
Instructions
1 smoked ham hock (about 3/4 pound)
2 1/2 quarts water
1 tablespoon butter
1 small onion, chopped
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1. Soak beans overnight in water.
2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.
Recipe by Jean Kressy.
Nutritional Information
2. Rinse and drain beans. Combine them in a large pot, ham hock and water. Cover and bring to a boil; reduce heat and simmer, partially covered, 1 1/2 hours or until beans are tender. Stir occasionally and add more water as necessary.
3. Remove ham hock; when cool, remove and discard skin, bone and fat. Cut meat into small pieces and return to soup.
4. In a medium skillet, melt butter. Add onion and sauté until lightly browned. Add onion, salt and pepper to soup and stir, pressing down with the back of a large spoon to break up some of the beans and thicken soup. Serves 6.
Recipe by Jean Kressy.
Per serving: 340 calories, 7g fat, 23g prot., 48g carbs, 19g fiber, 420mg sodium.
Wild Mushroom, Bean & Barley Soup Mix
Photo by Mark Boughton; styling by Teresa Blackburn
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This mix makes 6 (1-pint) jars or 12 (1-cup) jars. Layered as described here, the mix is so pretty your friends may put off making it.
Ingredients
Ingredients
1 tablespoon coarsely ground black pepper
1 1/2 cups dried red lentils
6 whole bay leaves
3 cups pearled barley
1 1/2 cups dried porcini and shiitake mushrooms, cut into ½-inch pieces
1 1/2 cups dried yellow split peas
3/4 cup mixed dried vegetables for soup (such as Just Corn, Just Peas and Just Tomatoes)
2 tablespoons dried dill weed
Instructions
1 1/2 cups dried red lentils
6 whole bay leaves
3 cups pearled barley
1 1/2 cups dried porcini and shiitake mushrooms, cut into ½-inch pieces
1 1/2 cups dried yellow split peas
3/4 cup mixed dried vegetables for soup (such as Just Corn, Just Peas and Just Tomatoes)
2 tablespoons dried dill weed
1. Place ½ teaspoon black pepper in the bottom of 6 (1-pint) jars. (If making in 8-ounce jars, half all ingredients.) Pour ¼ cup red lentils into each jar.
2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) or 12 (1-cup) jars.
Wild Mushroom, Bean & Barley Soup: Combine 1 pint soup mix, 4 cups water and 2 cups vegetable broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stir in 2 more cups vegetable broth and 1 teaspoon salt. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender. Makes 10 cups.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday," November 2007.
2. Place one bay leaf in each jar, vertically against the inside of the glass, anchoring the tip in the lentils. Pour ½ cup barley into each jar, holding bay leaf against jar until the barley keeps it in place.
3. Place ¼ cup mushrooms in each jar. Press down to eliminate air pockets.
4. Pour ¼ cup split yellow peas in each jar, followed by a heaping 2 tablespoons of vegetables in each jar.
5. Top each jar with 1 teaspoon dill weed, and place lids tightly on jars. Makes 6 (1-pint) or 12 (1-cup) jars.
Wild Mushroom, Bean & Barley Soup: Combine 1 pint soup mix, 4 cups water and 2 cups vegetable broth in a saucepan over medium-high heat. Bring to a boil. Stir well, cover, reduce heat and simmer 45 minutes. Stir in 2 more cups vegetable broth and 1 teaspoon salt. Bring back to a boil, reduce heat and simmer 40 to 50 minutes, until barley and peas are tender. Makes 10 cups.
Recipe by Crescent Dragonwagon, "Gifts from Your Kitchen," Relish the Holiday," November 2007.
Rancho Gordo Drunken Beans
Mark Boughton
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Not sweet or tomatoey like canned baked beans, these are great over rice or served with fresh corn tortillas. Use a dark, sweet beer such as Killian’s or Michelob Amber Bock.
Ingredients
Ingredients
1 tablespoon vegetable oil
1 cup chopped onion, divided
2 garlic cloves, minced, divided
2 cups dried beans Ojo de Cabra (Goat’s Eye) or pinto beans
3/4 cup dark, sweet beer
1 thick slice bacon
3 serrano peppers, seeded and minced
1/2 pound mushrooms, sliced
1/2 teaspoon salt
Coarsely ground black pepper
Limes wedges
Instructions
1 cup chopped onion, divided
2 garlic cloves, minced, divided
2 cups dried beans Ojo de Cabra (Goat’s Eye) or pinto beans
3/4 cup dark, sweet beer
1 thick slice bacon
3 serrano peppers, seeded and minced
1/2 pound mushrooms, sliced
1/2 teaspoon salt
Coarsely ground black pepper
Limes wedges
1. Heat oil in a heavy saucepan; add 1/4 cup chopped onion and 1 minced garlic clove. Sauté about 5 minutes. Add beans and enough cold water to cover by 3 inches. Bring to a boil, reduce heat to medium-low and simmer, uncovered, 2 hours or until beans are tender, adding water as necessary to keep beans covered.
2. Add beer and simmer about 15 minutes.
3. Cook bacon in a frying pan until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving the bacon. Add peppers and remaining onion and garlic; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan.
4. Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges. Serves 6.
"Relish a New American Farmer," Feb. 2007.
Nutritional Information
2. Add beer and simmer about 15 minutes.
3. Cook bacon in a frying pan until crisp. Remove bacon and all but 1 tablespoon of fat from pan, reserving the bacon. Add peppers and remaining onion and garlic; sauté until tender. Add mushrooms; cook until tender. Chop reserved bacon and add to pan.
4. Combine bacon mixture with bean mixture. Cook 10 to 15 minutes. Season with salt and black pepper. Serve with lime wedges. Serves 6.
"Relish a New American Farmer," Feb. 2007.
Per serving: 230 calories, 3g fat, 12g prot., 39g carbs., 7g fiber, 230mg sodium.
Runner Cannellini Bean Salad
Mark Boughton
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Steve Sando rarely soaks his beans but says the fat runner cannellini beans “seem to beg for a gentle rehydration.” Get out your best olive oil and take this pretty vegetarian salad on a picnic, or pile on crostini toasts for appetizers.
Ingredients
Ingredients
2 cups dried runner cannellini beans (6 cups cooked)
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 scant teaspoon chopped fresh oregano
1 small tomato, seeded and chopped
1/4 cup fruity extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Instructions
2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
1/2 cup chopped red onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 garlic clove, minced
1 scant teaspoon chopped fresh oregano
1 small tomato, seeded and chopped
1/4 cup fruity extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1. Soak beans in cold water 4 hours until they swell and expand.
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot; sauté until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Serves 6.
"Relish a New American Farmer," February 2007.
Nutritional Information
2. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot; sauté until tender. Stir in beans, and add enough water to cover by about 3 inches. Bring to a boil, reduce heat to low, and simmer 2 hours or until beans are tender, adding water as necessary to keep beans covered. Drain and place in a bowl.
3. Add red onion, bell pepper, garlic, oregano and tomato; stir. Add olive oil, vinegar and salt. Toss gently. Serves 6.
"Relish a New American Farmer," February 2007.
Per serving: 380 calories, 14g fat, 17g prot., 46g carbs., 12g fiber, 220mg sodium.
Great Northerns with Leeks and Bacon
Mark Boughton Photography; styling by Teresa Blackburn
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Low in fat, and high in protein, dried beans are nearly a perfect food.
Ingredients
2 cups dried Great Northern beans
4 slices thick-sliced bacon, diced
2 tablespoons extra-virgin olive oil
6 leeks, thinly sliced, white and tender green parts
2 garlic cloves, minced
1 teaspoon salt
Coarsely ground black pepper
Instructions
4 slices thick-sliced bacon, diced
2 tablespoons extra-virgin olive oil
6 leeks, thinly sliced, white and tender green parts
2 garlic cloves, minced
1 teaspoon salt
Coarsely ground black pepper
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans, reserving some cooking water. Return beans to pan.
2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Nutritional Information
2. Place bacon in a large skillet; cook over medium-high heat until crisp. Remove and set aside, leaving bacon drippings in pan. Add olive oil to skillet. Add leeks and garlic; sauté 10 minutes. Add to beans. Crumble bacon and add to beans with salt and pepper. Add cooking water if beans seem dry. Serve hot. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Per serving: 350 calories, 10g fat, 5mg chol., 17g prot., 51g carbs., 14g fiber, 580mg sodium.
Warm Kidney Bean Salad
Mark Boughton Photography; styling by Teresa Blackburn
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In a hurry? Substitute 2 (15-ounce) cans red kidney beans (rinsed and drained) as a shortcut. This dish is also good made with Great Northern beans.
Ingredients
1/2 pound dry kidney beans
(about 1 3/4 cups)
2 tablespoons extra-virgin olive oil
2 cups slivered onion
1 teaspoon dried oregano
1/4 cup cider vinegar or red wine vinegar
1 teaspoon kosher salt
1 cup chopped flat-leaf parsley
1/4 cup green pimento-stuffed olives, sliced in half
Instructions
(about 1 3/4 cups)
2 tablespoons extra-virgin olive oil
2 cups slivered onion
1 teaspoon dried oregano
1/4 cup cider vinegar or red wine vinegar
1 teaspoon kosher salt
1 cup chopped flat-leaf parsley
1/4 cup green pimento-stuffed olives, sliced in half
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water. (At this point you may cool them and refrigerate up to two days.)
2. Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
3. Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Nutritional Information
2. Heat olive oil in a large pot over medium heat. Add onion; sauté 5 minutes. Add oregano, vinegar and beans. Cook over low heat until beans are warm.
3. Remove from heat and stir in salt, parsley and olives. Serve warm or at room temperature. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009.
Per serving: 200 calories, 6g fat, 0mg chol., 10g prot., 29g carbs., 11g fiber, 440mg sodium.
Smoky Black Turtle Bean Dip
Smoky Black Turtle Bean Dip
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This makes a great sandwich or wrap filling with steamed vegetables and salsa. Or serve with corn chips. Turtle beans are a little smaller that regular black beans, but either one will work fine in this recipe.
Ingredients
Ingredients
12 ounces dry black turtle beans (about 2 cups)
1 garlic clove, chopped
1 tablespoon ground cumin
1/2 cup peanut butter or almond butter
2 teaspoons salt
1/2 cup fresh lime or lemon juice
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons extra-virgin olive oil
1/4 cup water
1 to 2 cups grape tomato halves
Instructions
1 garlic clove, chopped
1 tablespoon ground cumin
1/2 cup peanut butter or almond butter
2 teaspoons salt
1/2 cup fresh lime or lemon juice
1 tablespoon chopped chipotle chile in adobo sauce
2 tablespoons extra-virgin olive oil
1/4 cup water
1 to 2 cups grape tomato halves
1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil. Remove from heat and let stand, covered, 1 hour. Drain beans and return to pot. Cover with cold water and bring to a boil. Lower heat to a simmer, cover and cook until tender, but not mushy, 45 minutes to 1 hour. Drain beans and discard cooking water.
2. Place garlic in a small bowl and microwave on high 30 seconds.
3. Place beans into a food processor with garlic, cumin, peanut butter, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato halves on top. Yield: 5 cups.
Recipe by Nancy Krcek Allen, "Bean Counter," Feb. 2009
Nutritional Information
2. Place garlic in a small bowl and microwave on high 30 seconds.
3. Place beans into a food processor with garlic, cumin, peanut butter, salt, lime juice, chipotle chile, olive oil and water. Process until smooth, adding more water if necessary to purée completely. Scrape into a bowl. Cover and let stand 30 minutes to 1 hour for flavors to meld. Sprinkle tomato halves on top. Yield: 5 cups.
Recipe by Nancy Krcek Allen, "Bean Counter," Feb. 2009
Per (1/2-cup) serving: 230 calories, 10g fat, 0mg chol., 11g prot., 26g carbs., 10g fiber, 550mg sodium.
Split Pea Coconut Stew
Split Pea Coconut Stew
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Though it’s not strictly necessary, soaking helps the split peas cook more evenly and shortens cooking time. This dish is similar to the Indian dal. If you want more heat, increase the curry paste.
Ingredients
Ingredients
2 cups green or yellow split peas, rinsed and soaked in cold water 2 to 3 hours
1 (14-ounce) can light unsweetened coconut milk
1 medium onion, diced
2 tablespoons minced fresh ginger
1/4 cup finely sliced cilantro stems
1 teaspoon Thai red curry paste
3/4 cup diced celery
2 large carrots, chopped
2 cups chopped red potato, unpeeled
2 tablespoons Thai fish sauce
1/2 teaspoon salt
1/4 to 1/2 cup chopped cilantro leaves
1 to 2 limes, cut into wedges
Instructions
1 (14-ounce) can light unsweetened coconut milk
1 medium onion, diced
2 tablespoons minced fresh ginger
1/4 cup finely sliced cilantro stems
1 teaspoon Thai red curry paste
3/4 cup diced celery
2 large carrots, chopped
2 cups chopped red potato, unpeeled
2 tablespoons Thai fish sauce
1/2 teaspoon salt
1/4 to 1/2 cup chopped cilantro leaves
1 to 2 limes, cut into wedges
1. Drain peas, place in a large saucepan and add 4 cups cold water. Bring to a boil, reduce heat and simmer 20 minutes. Peas should be whole, but tender.
2. Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009
Nutritional Information
2. Combine coconut milk, onion, ginger, cilantro stems, curry paste and celery in a large pot. Bring to a boil, reduce heat and simmer 5 minutes. Add carrots and potatoes; simmer until potatoes are almost tender, 5 to 7 minutes. Add peas, fish sauce and salt. Simmer 5 to 7 minutes. Stir in cilantro leaves. Serve with lime wedges. Serves 6.
Recipe by Nancy Krcek Allen, "Bean Counters," Feb. 2009
Per serving: 430 calories, 14g fat, 0mg chol., 20g prot., 59g carbs., 3g fiber, 700mg sodium.
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