I hear you, canned beans are quick and easy. Dried beans need to be soaked for 8 hours, then cooked 40 minutes or longer. That takes time and commitment. But considering that canned beans contain about 100 times the sodium, are more expensive, not as fresh, and could have absorbed endocrine-disrupting properties from the lining of the can, and add to landfills, I like to cook them from scratch.
You can eat them throughout the week, or even freeze some for future use.
- 2 cups dried black beans, rinsed and picked over
- About 10 cups water
- 1 tbsp. salt
- 1 tbsp. apple cider vinegar
- Place the beans in a colander and rinse under water. Wash well to rinse off any dirt.. Pour into a large soup pot or Dutch oven and cover with water to about 4 inches above the top of the beans. Set in a safe place and let sit for 8 hours or overnight.
- When it’s time to cook the beans, discard soaking water by draining the beans in a colander. Give them a quick rinse. Return soaked beans to the pot and add about 10 cups water, filled to about 4 inches above the top of the beans. Set over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the beans are tender, 30-40 minutes (longer for higher altitudes). You can tell the beans are done when you blow on them and skins peel back (I also bite into a couple just to be sure!)
- Remove from heat and stir in the salt and apple cider vinegar.
- Scoop them up with a slotted spoon to serve immediately or let then cool then spoon drained beans into airtight zipper bags to freeze for later. They also keep in the fridge in an airtight container for 3-4 days.