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  • Salting the cooking liquid for dried peas and beans tends to slow cooking and toughen the beans. Salt should be added after they're cooked.


  • When using dried beans in the crockpot, cook until tender before adding other ingredients. You may cook in plain water overnight (about 6 to 8 hours) on low, then drain and add recipe ingredients in the morning. Follow package directions for water amount.


  • Simmer, don't boil. Boiling can cause the liquid to overflow, and can cause the beans to break apart and the skins to break off.

  • For softer beans, cover the cooking pot.

  • Test doneness by tasting. They should feel smooth yet firm and not mushy. Or, gently squeeze a bean between thumb and index finger - if the middle is still rather hard, cook them longer.

  • To reduce the risk of flatulence, change the water two times or more during the soaking process and once after the beans have simmered for 30 minutes.

  • As soon as beans have cooked, drain the liquid to prevent further cooking (unless the liquid is part of the dish).

  • Refrigerate leftover beans for up to 5 days to be used in salads, soups, etc..

  • Dry bean yields: 1 pound = about 2 1/2 cups uncooked; 5 1/2 to 6 1/2 cups cooked.

    • Back to Red Beans & Rice

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