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Use this recipe as a template and the chart below for suggested simmering times. You can change up the aromatics (try adding a dried chile or piece of smoked bacon). Remember to cool and store the beans in their cooking liquid so they retain their flavor and texture.This recipe goes with: Red Beans and Rice, Tuscan White Bean Salad with Shrimp, Maple-Bacon Baked Beans, Black Bean Dip, Texas Caviar

Robin Bashinsky
Recipe by Cooking Light October 2017

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Credit: Jennifer Causey

Recipe Summary test

active:
10 mins
total:
9 hrs 10 mins
Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove thyme, bay leaves, and onion; discard. Stir in remaining 1 teaspoon salt. Cool to room temperature in cooking liquid. Place beans and cooking liquid in an airtight container; refrigerate.

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  • How Long to Simmer Each Bean Variety Cook the beans with the aromatics and 1 teaspoon salt for the first 30 minutes. Add the second teaspoon of salt, and cook for the suggested time or until beans are tender. Red kidney beans: 1 hr. Great Northern beans: 1 hr. 15 min. Black beans: 1 hr. 15 min. Cannellini beans: 1 hr. 45 min. Pinto beans: 1 hr. 45 min.

  • Stir in 1 teaspoon salt. Cover, and simmer another hour or more depending on the bean (see chart, below).

Nutrition Facts

132 calories; fat 3g; protein 8g; carbohydrates 20g; fiber 7g; sodium 62mg.
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