Next, drop your beans into strainer and rinse them gently under a little running water. This helps to remove any small imperfections or dirt particles you may have missed. The process for cooking beans is basically the same no matter how much you’re cooking at once. The rest of this section will assume you’re cooking 1 pound of beans (about 3 cups dry or 6-7 cups when cooked), which will feed four or five people easily. [2] X Research source
This isn’t essential, but it’s always a good idea if you have time. Letting the beans soak will shorten their cooking time, help them cook more evenly, and make them slightly easier to digest. In addition (there’s no nice way to say this), soaked beans tend to cause less flatulence.
For seasoning you could add paprika, oregano, thyme, pepper, black pepper, and/or cayenne pepper. If needed, you can keep the water from foaming or boiling over by adding a dash of vegetable or olive oil. If you are using the garlic, onions, and other optional ingredients above, add them to the water as soon as you begin heating the pot.
If the beans are even a little “crunchy,” they aren’t done. You want beans that are completely smooth and soft — this texture should be almost “creamy. " Be patient. A batch of dry beans can take anywhere from one to four hours to cook completely. Resist the temptation to crank up the heat — this will just make them cook unevenly.
Make sure that you don’t add the salt before this point. Adding it before the beans have started to break down will lengthen the cooking time and make the beans cook unevenly. [3] X Research source
If you think the beans are especially watery, you can drain some of the liquid, but try to avoid pouring it all off. Leaving the beans in their cooking liquid helps maintain their texture and flavor (plus, the liquid itself is flavorful and full of nutrients). [4] X Research source You can even use it as a nutritious base for soups.
If you are including the garlic and optional vegetables, add them before securing the lid.
When the beans are done, release the pressure under cold running water, then drain and rinse the beans. [7] X Research source
When in doubt about how to use canned beans, check the back of the label. Many will include sample recipes and serving suggestions.
If you’re camping, you can cook a can of beans-in-sauce directly in its can. Simply open the top of the can and carefully place it over your campfire. This is easiest if your fire pit has a metal grate, but if it doesn’t, you can just balance the can on a rock near the edge of the fire. Be careful — it will get very hot.
In the section below, you’ll find a few recipe suggestions that you can use red kidney beans in. Except where noted, you can use cooked dry beans or plain canned beans interchangeably.
If you’re using dry beans for this recipe, you’ll want to cook them until they’re most of the way done on their own, then transfer them to the chili pot with the liquid ingredients. This prevents them from over- or under- cooking. If you’re using canned beans, add them near the end of the cooking process.
If you’re using dry beans, you can add the other ingredients to the pot the beans are cooking in as soon as they’re most of the way cooked. If you’re looking for inspiration, a can of diced tomatoes makes a great addition to almost any bean soup. Plus, it will do wonders for the presentation, turning the greyish water to a pleasant brownish-orange.
If you’re going for a more “hummus-y” taste, add a little tahini and lemon juice — these are essential ingredients in traditional hummus. Garnish with cayenne pepper and parsley before serving.
