Easy Dried Beans From Scratch
Cooking dried beans from scratch is so easy and so worth it! ❤️ Curl up to a big bowl or use them as a protein base for so many other recipes.
#beansfromscratch #plantbased #vegan #veganprotein #homemadewithlove
Ingredients
* 1 pound dried white beans, (454g)
* 8 cups water, (1.9L)
* 8 cups vegetable broth, low-sodium, (1.9L)
* 1/2 cup white onions, diced, (75g)
* 3 garlic cloves, diced
* 1/2 tablespoon dried rosemary
* 1 teaspoon dried thyme
* salt to taste (optional)
-Sort through the dried beans and discard any that look heavily discolored or like small pebbles. Add them to a large dish and fill it with water. The water line should be about 2-3 inches above the beans. Remove any beans that float to the top. Let them soak overnight, or for 8-12 hours.
-Pour the soaked beans into a colander and thoroughly rinse them under running water.
-Add the beans to a large pot along with the water and vegetable broth. Set the heat on the stove to high. Bring the beans to a rolling boil and let them cook at this temperature for 3 minutes.
-Turn the heat down to low and stir the beans. Add the onions, garlic, rosemary, and thyme. Stir everything together and cover them.
-After one hour, check to see how tender the beans are. If they are not done, cover them back up and come back to check on them again every 30 minutes.
-Salt to taste and enjoy!
Cooking dried beans from scratch not only saves money but also offers richer flavors and better texture compared to canned beans. One tip I found helpful is to always soak the beans overnight to reduce cooking time and improve digestibility. During soaking, any beans that float are usually bad and should be discarded, as the recipe suggests. When cooking, using a mix of water and low-sodium vegetable broth adds more depth of flavor to the beans, making the final dish more savory without the need for extra seasoning. Adding aromatics like diced onions, garlic, dried rosemary, and thyme early in the cooking process infuses the beans with wonderful herbal notes. For best results, bring the beans to a rolling boil before lowering the heat to simmer gently. This technique helps to soften the beans evenly and prevents them from splitting or becoming mushy. Checking the texture every 30 minutes after the first hour ensures the beans reach your preferred tenderness without overcooking. I recommend seasoning with salt at the end of cooking because adding salt too early can sometimes toughen the beans’ skins. This simple but effective method allows for a creamy, tender bean that pairs well with rice, salads, soups, or even mashed for spreads. From my experience, homemade dried beans are a versatile pantry staple for anyone embracing plant-based or vegan diets. They provide an excellent source of vegan protein, fiber, and essential nutrients, making them a nutritious component in homemade meals made with love. Plus, cooking beans this way reduces reliance on processed canned options, aligning well with wholesome and sustainable eating habits.