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Cooking Tips:  Beans

Cooking Tips: Beans

You can purchase all kinds of foods in bulk form such as rice, beans, pastas, soup mixes, cereals and more.  They are a great way to get ready for a busy week.  By batch cooking you can have lots of items ready for salads, soups, stir fry (or stir saute  with vegetable broth) or sauces.

  • Beans:
    • When using dried beans, soak overnight and add a pinch of baking soda (it softens the outer coating).
    • Adjuki beans, black eyed peas, mung beans and soybeans do NOT generally require soaking.
    • Discard the water that you used to soak the beans which gets rid of much of the products that can cause gas.
    • You can use a pressure cooker if you have one, this saves time.
    • Cook beans until barely tender.
    • Most beans will cook between 1-2 hours.
    • If you overcook the beans or boil too rigourosly the beans may break apart or get mushy.
    • Try mixing beans together to make chili (red and white beans)
    • Also, you can use different kinds of beans to make hummus as well (traditionally Chickpeas, but you can make it with most other beans)
    • Once you have beans that are cooked you can store them in containers in the refrigerator to be used for other dishes throughout the week.

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