How to Cook Beans

4 Responses

  1. Daniella says:

    Hi there, 

    I was looking on the net for some bean recipes, and that’s how I found your website. I like the first recipe on the list. The soup. It seems to be very easy to do, and it looks delicious. For sure I am going to try this weekend. I do have two questions, though. The first one is, can I replace butter with olive oil? I have high cholesterol, so I need to be careful. And the second question is, can I freeze the beans after having cooked them? I always cook too much food and when I don’t have the choice, I throw it, which is a pity.
    Thank you in advance!

    • Don Herman says:

      Both good questions. Yes, you can certainly replace the butter with olive oil – that’s a great choice. And yes, beans are the easiest thing in the world to freeze and they thaw perfectly. If you’re freezing just the beans, you can throw them in a freezer ziplock baggie and then just break a piece off whenever you need some.

  2. JJ says:

    This article caught my interest because I had put some beans to do an overnight soak two night ago. Yesterday when i took them up to cook for my stew they were all so mushy and undefined, that i was wondering if there was a better method of preparation. From what you said here it seems I shouldn’t soak so long, rather prepare it from earlier in the day. Thanks for this article

    • Don Herman says:

      Yes, two days is way too long. They will keep absorbing water and eventually burst. Around 8 to 12 hours is the max you should go just for soaking.

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