14 comments already!

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

If you are paying $3 for a 14 oz can of organic BPA free beans, I have a solution for you – buy dried beans, cook them and freeze in resealable sandwich bags for later. It is three times cheaper! If you are feeding a family of 3 – 5 people, it takes on average 2 cans of beans to prepare one meal. That is $6 for beans only! However, if you are buying regular canned beans not sure if cooking your own is cheaper. However, wait, why are you eating all that BPA?! So, yes, you too need to learn how to cook dried beans.:)

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

Simple math: approximately 3 lbs bag of organic dried beans costs $14, which yields about 14 cans (14 oz each = 1 2/3 cups drained) of beans x $3 = $42. And if you cook a few kinds of beans at a time, you will be set for a few months. I usually cook 3 lbs of each: chickpeas, black beans and pinto or kidney beans; they last me about 6 months.

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

The idea to cook dried beans hit me last year when I got so tired of overpaying for Eden Organic beans (love Eden but don’t love the price). I thought to myself “What the heck?! Back in Ukraine we cooked our own beans and didn’t have to worry about BPA. Why am I buying canned beans?! I never used to”. Then a new grocery store, Thrifty Foods, opened and they were the first ones to carry dried organic beans at a reasonable price in my area. So, that’s where you look for organic dried beans – bulk section. Bulk section is the way to save on all pantry staples – you pay extra for someone to package food instead of you.

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

Short story about BPA: generally all cans are lined with BPA, which leaks into food and is harmful for us. That’s why there are now BPA free baby bottles, food containers and cans. A few years ago I eliminated all canned goods except coconut milk (can’t find BPA free one and can’t make my own), tomato sauce and diced tomatoes (Costco carries organic BPA free at a reasonable price). Corn, peas etc. I buy frozen organic now (at Costco as well). Or don’t buy LOL. I try to buy organic as much as I can, therefore my cooking is really based on what I have on hand rather than shopping for specific ingredients.

MY LATEST RECIPES

So, to how cook dried beans? It is super super easy. I can guarantee you have all tools on hand already. All you need is a large pot, small mesh strainer (a perforated spoon like this or this one works as well) and resealable plastic sandwich bags (I found some BPA free).

1. Soak & Rinse Dried Beans

how to cook dried beans

Soak beans overnight or for at least 6 hours. I prefer overnight because it’s just easier. Place beans in a large bowl and add cold water up to 3 inches above the beans. In the morning, you will find that beans have expanded and soaked up water.

Drain and rinse beans, repeat about 3 times until water runs clear. Place beans in a large stock pot and again fill with cold water 3 inches above the beans.

About soaking the beans. I know some modern theories say you don’t need to soak beans. I personally think you do because soaking helps beans to rehydrate and prevent them from splitting open during cooking, reduce cooking time by as much as 70% thus preserving more nutrients, get rid of dirt, and remove the indigestible complex sugars to minimize gas. So, I soak my beans. You can read more about soaking beans.

2. Cook Soaked Beans & Remove Foam

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

Place on a stovetop and bring to the boil on High. Just before beans start boiling you will see a lot of foam. Remove it with a mesh strainer or perforated spoon. Even regular large spoon works. Anything that makes sense works.:)

Reduce heat to low – medium and cook uncovered for 35 – 40 minutes or until beans are cooked al dente. I mean, taste them. I once overcooked beans and it wasn’t fun, so just watch your beans closely and don’t go take a bubble bath while they are cooking.

3. Rinse & Cool Cooked Beans

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

When beans are cooked rinse them in a colander under cold running water, for about 2 minutes. This stops the cooking process and gets beans ready for freezing. Let them drain and transfer to a large bowl. I do it in batches. Let beans cool completely before packing to avoid BPA leaking into beans (it releases when plastic gets warm). I used Glad BPA free bags too. If it’s cool outside, place them there to speed up the process.

4. Pack & Freeze Cooked Beans

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans. | ifoodreal.com

Then pack into each bag, about 1 3/4 cups each. That’s how much a 14 oz can of drained beans is. Freeze for up to 6 months. Handy if you have a chest freezer. That’s it!

How to Cook Dried Beans

How to Cook Dried Beans

Ingredients

  • Dried beans like chickpeas, black/pinto/navy/kidney beans etc. (I cook 3 lbs at a time)
  • Water

Directions

  1. Soak & Rinse: Soak beans overnight or for at least 6 hours (I prefer overnight because it’s just easier). Place beans in a large bowl and add cold water up to 3" above the beans. After soaking, drain and rinse beans, repeat about 3 times until water runs clear. Place beans in a large stock pot and again fill with cold water 3 inches above the beans.
  2. Cook & Remove Foam: Place on a stovetop and bring to the boil on High. Just before beans start boiling you will see a lot of foam. Remove it with a mesh strainer or perforated spoon. Even regular large spoon works. Anything that makes sense works.:) Reduce heat to low – medium and cook uncovered for 35 – 40 minutes or until beans are cooked al dente. I mean, taste them. I once overcooked beans and it wasn’t fun, so just watch your beans closely and don’t go take a bubble bath while they are cooking.
  3. Rinse & Cool: When beans are cooked rinse them in a colander under cold running water, for about 2 minutes. This stops the cooking process and gets beans ready for freezing. Let them drain and transfer to a large bowl. I do it in batches. Let beans cool completely before packing to avoid BPA leaking into beans (it releases when plastic gets warm). I used Glad BPA free bags too. If it’s cool outside, place them there to speed up the process.
  4. Pack & Freeze: Then pack into each bag, about 1 3/4 cups each. That’s how much a 14 oz can of drained beans is. Freeze for up to 6 months. Handy if you have a chest freezer.
http://ifoodreal.com/how-to-cook-dried-beans/

Dried Beans Recipes

Slow Cooker BBQ Baked Beans

Canned (Cooked) Beans Recipes

Greens and Beans Recipe

Tex Mex Rice and Beans with Zucchini

Chicken Cauliflower Rice and Beans

Black Bean Nachos

Beef and Bean Soup

No Bake Black Bean Brownies

Bean and Mushroom Soup

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

14 Comments

  1. Christy @ Feasting Not Fasting

    Olena – thanks so much for this helpful tutorial! I’ve been reading your blog here and there for the past year and love your easy to follow instructions. I have been wanting to do this with dried beans for a while now and you motivated me to finally do it. My future BPA -free self thanks you. 🙂

    Reply
    • Olena

      You are welcome, Christy! So easy and cheap. I cooked 10 lbs yesterday and honestly it didn’t take long but now I have about 50 bags of beans. Had freshly cooked chickpeas in arugula salad tonight – the best. No canned beans can compare to cooked at home! Enjoy and ditch that BPA! Another chemical in our body to worry about. Thanks for following. I love hearing feedback and what you guys find interesting and helpful.

      Reply
  2. Oxana

    Very good! And smart! Probably will do it soon. If only my fridge would be much flexible))) thank you for your ideas!)

    Reply
    • Olena

      🙂 Welcome! Maybe you could do like 10 bags at a time, that way your freezer wouldn’t be overloaded. That is approximately 2 lbs of dried beans. Overall, chest freezer, even small one is very handy with clean eating. You can stock up on certain food when in season cheaper. We used to have tiny one in the laundry room at our first townhouse years ago.

      Reply
  3. Andrea

    I went to the bulk barn bought a load of beans with zero idea how to cook them. I have been winging it and sometimes it worked and other times…not so much. I will give this a try.

    Reply
    • Olena

      Same with me. You really have to time it right and not overcook the beans. Like I said don’t go and take a bath. Plus age of beans, soaking time etc. might make beans cook a bit faster or slower. Good luck!

      Reply
  4. Anneli

    Hi Olena! I’m going to do this! I use a lot of beans and I really don’t want to buy so many canned items because of the BPA… also the cost is so high if you buy organic. I like the idea of soaking the beans to help eliminate some of the gas producing elements in beans!

    Reply
    • Olena

      You will love doing it especially since you barely eat meat. I can’t imagine not soaking the beans. That is a big NO for me.

      Reply
  5. Tentative Cook

    I’m no professional cook, but I do recommend sifting the beans first, which means going through the beans and removing rocks, debris, weird beans, and generally unappetizing beans.

    Reply
    • Olena

      Right. I’m yet to meet store-bought beans that have anything mentioned by you above.:) All food is picture perfect here.

      Reply
    • Olena

      As a child, I was told not to do it as warm food can ruin the fridge. Ahem, that was many years ago and I should finally Google if that’s a wife’s old tale lol. We still never put warm food in the fridge.

      Reply
  6. Becky

    Love your site. Have tried many recipes. Your trying to eat clean and healthy, BPA free and all, but salt is not healthy for you. I know a little won’t hurt you and your body needs it, but it will catch up on Day. I cook for my 88 yr old parents. My Father has Congestive Heat Failure and Diabetes. Low Carbs, No Sodium, No sugar. It is very hard sometimes to find foods low in sodium, low carbs. Just an FYI.

    Reply
    • Olena

      I’m glad you are enjoying my recipes. That’s great!:)
      Sodium under 2100mg per days is totally fine, if you cook at home which I do. Nothing harmful in that and we need sodium. The problem is processed foods. I’m sure your dad didn’t live all his life cooking like me. I mean there are so many different causes for different diseases it is misleading to assume sodium will catch up with me one day. Low carb is a diet which is entirely unnecessary. There is no need to eliminate any food, it’s all about moderation. I’m more concerned about 15 years of smoking catching up with me one day than sodium.

      Reply

Leave a Comment

  • 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
  • (will not be published)