If I have the time, I always try to use dried beans in a recipe instead of canned. It’s important to soak the beans for as long as you have time for. Soaking the beans helps break down the indigestible sugars that will otherwise cause flatulence.
Beans are high in dietary fibre, protein and complex carbohydrates and also taste great! Dried beans are cheap, easy to store and delicious.
I use this recipe for kidney beans, black beans and chickpeas but it can be used for other beans too, just adjust the cooking time to
- 1 cup dried beans
- Soak overnight
- Drain, rinse, add 6 cups unsalted water
- Bring to a boil for five minutes
- Skim the foam from the top, cover and reduce heat to a simmer
- Continue simmering until the beans are soft and tender, usually 1 to 2 hours
- Drain the water into a container to save for use in your soup
I like to cook more beans than I need to use in other recipes. Beans are great in salads or you can freeze the extra beans, along with some of the cooking water, to give yourself a great base for your next soup.