Yields 3 cups
There are so many different types of beans and methods for cooking them. To keep it easy, I’m only going to talk about the three beans that I use most often: black beans, chickpeas (also called garbanzo beans), and pinto beans, and I will give directions for cooking them all unseasoned and unsoaked. If you want to season them, I like putting in 1 teaspoon garlic, ½ cup diced onion, and a pinch of salt before I start to boil them. You can also add some minced jalapeño and cumin, or you can come up with your own spice blend to add.
PRESSURE COOKER METHOD
Ingredients:
1½ cups black beans, chickpeas, or pinto beans, rinsed
5 cups water
Directions:
1. Put the beans and water into the pressure cooker and cook on high pressure. Cooking time varies according to the type of bean: black beans take 40 minutes; chickpeas take 50 minutes; and pinto beans take 50 minutes.
2. Release the pressure and remove the lid.
3. Store in an airtight container in the fridge for up to 5 days.
STOVETOP METHOD
Ingredients:
1½ cups black beans, chickpeas, or pinto beans, rinsed
5 cups water
Directions:
1. Put the beans and water into a large pot with a lid.
2. Over high heat, bring to a boil.
3. Cover the pot with the lid and reduce the heat to low.
4. Simmer for 1½ to 3 hours on low heat. Check at 1½ hours, and if the beans are still tough, cover them with the lid again and simmer for 30 minutes more. Repeat until they are tender.
5. Store in an airtight container in the fridge for up to 5 days.
SLOW COOKER METHOD
Ingredients:
1½ cups black beans, chickpeas, or pinto beans, rinsed
5 cups water
Directions:
1. Put the beans and water into the slow cooker.
2. Cover and cook on low heat for 6 to 8 hours. Check at 6 hours. If the beans are still tough, cover them with the lid and continue to cook for another 30 minutes. Repeat until they are tender.
3. Store in an airtight container in the fridge for up to 5 days.
TONI’S TIPS:
>>Each can of beans is equal to about 1½ cups of cooked beans. I recommend making a big batch and freezing them in 1½-cup portions. They last for up to 3 months in the freezer.
>>If you have questions about eating beans and passing gas, I recommend checking out the article on NutritionFacts.org titled “Beans & Gas: Clearing the Air.”
MY TIPS:
