Learn How to Cook Dried Beans

By The Happy Kitchen/La Cocina Alegre Cookbook Fresh, Seasonal Recipes, Sustainable Food Center – December 1, 2014
photography by Brian Fitzsimmons

To prepare dried beans: 

Soak beans overnight in four times as much water as beans. Discard soaking water. Place beans in a pot and cover with two inches of water. Cook for one to two hours on medium heat, until soft enough that a bean can be easily squished between the roof of the mouth and tongue. Once cooled, place  two-cup portions in freezer bags. Freeze up to six months. 


What You Need

1 tablespoon olive oil

1 onion, diced

4 cloves garlic, minced

1 teaspoon red pepper flakes

½ pound chicken or turkey sausage, sliced in rounds

1 ½ cups low-sodium chicken broth

4 cups cooked pinto beans (if canned, drained and rinsed)

14 ounces diced tomatoes

½ teaspoon cumin powder

1 bunch collard or turnip greens, stemmed and chopped

Cilantro, chopped, to garnish


How to Make it

Heat oil in a large skillet. Sauté onion for 3 minutes.

Add garlic and red pepper flakes, and sauté until soft, another 5 minutes.

Add sausage, and cook until it is lightly browned (about 10 minutes).

Add broth, beans, tomatoes, cumin, and greens to sausage in pan. Cook at a gentle simmer so that flavors have a chance to meld, making sure greens are still nice and green (about 15 minutes).

Remove from heat and add cilantro. 

Note: Can be served with cornbread or brown rice.


Servings: 6

Calories: 287

Carbohydrates: 9g

Protein: 22g

Fat: 7g

Fiber: 11g

 Did you know?

Dried beans are an excellent source of inexpensive protein and fiber with zero cholesterol. 


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