This is so easy you’ll be amazed you never thought of it before. After that you’ll taste freshly made beans and only keep canned for the times you forget to soak some in advance (which, shamefully, is quite often for me).
All you need to cook beans is a pot, a mixing bowl, beans of choice, water and a dash of oil. Some beans, like black eyed peas (beans) and adzuki beans, don’t need soaking. Today I made garbanzos, so I’m going to use those as the example.
Start by scooping out about a cup of beans into a mixing bowl. Check for any discolored beans and toss those. Fill the bowl with water until it’s about 3 inches above the beans. I cover mine with plastic wrap and place it in the refrigerator overnight. Beans should soak 6-8 hours before cooking — there are other ways to accomplish this, but the results are just not as good. One cup of dry beans yields 2.5 to 3 cups cooked and is the equivalent of roughly 8 oz at the market (I usually buy just over a pound to be sure I’ve got at least 2 cups). Continue reading