Dry Beans

Ingredients

• 1 part dry beans (chickpeas, black beans, lentils)
• 3-4 parts water

Directions

• Rinse beans
• Add to pot with water
• Remove floating beans

Notes

• Soaking more than 24 hours is not recommended
• Change the water every 12 hours
• Add salt last 15 minutes of cooking to prevent toughening
• When cooking add 2 inch of water over beans
• Refridgerate up to 5 days
• Freeze up to 3 months

Black Beans

• Soak for 8-12 hours
• Cook for 60-90 minutes

Chickpea

• Soak for 8-12 hours
• Cook for 90-120 minutes

Red Kidney Beans

• Soak for 8-12 hours
• Boil for 10 minutes (destroy toxins)
• Cook for 90-120 minutes
• Soak overnight 8-12 hours (change water every 12 hours
• Cook 15 minutes for red / 20 minutes
• Remove from heat
• Leave uncovered for 10 minutes

Soak Method

Ingredients

Directions

• 1 part beans
• 3-4 parts water
• Remove beans that float to top
• Soak overnight in fridge
• Drain / Rinse

Quick Soak Method

Ingredients

Directions

• 1 part beans
• 4 parts water
• Heat to boil
• Remove from heat, keep covered, let sit for 1 hour
• Drain / Rinse