spices for cooking dried beans

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Chipotle peppers are ripened jalapeño peppers that have been smoked and dried. Many grocery stores offer cans of chipotle peppers soaked in tangy adobo sauce. This convenient condiment can be a key addition to bean soups, stews, chilis, and other dishes.

Chipotle peppers are very spicy, so a little goes a long way. For every 16-ounce can of beans that you include in a dish, try adding half of a chipotle pepper with one teaspoon of adobo sauce. If that’s not spicy enough, add more chipotle pepper and sauce to suit your preferences.

Chipotle peppers also pair well with other Mexican and Tex-Mex spices. For example, try adding ½ teaspoon of dried oregano, ½ teaspoon of ground cumin, and 1 clove of minced garlic to the blend of beans and chipotle above. You can also add a squeeze of lime juice or a splash of red wine vinegar to brighten the flavors. Season the dish to taste with salt.

Spices And Dried Beans Dried Beans Spices Beans

You can add cumin to any type of bean dish, from bean soups to bean salads to bean dips, and more. Its earthy flavor is complemented by spicy garlic and bright citrus juice.

For every 16-ounce can of beans that you prepare with these seasonings, add ½ teaspoon of ground cumin and 1 clove of minced garlic. For bean soups, stews, and chilis, add these spices early in the cooking process. For bean salads and dips, you can add these spices without cooking them.

If you've avoided cooking dry beans from scratch because "it takes too long," consider the actual "hands-on" time can be just minutes! All it takes is a little planning ahead for a time to soak the beans and a time to cook them.

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One pound (2 cups) of dry edible beans yields about 6 cups of cooked beans. If your recipe calls for one 15-ounce can of beans, use 1.75 cups of cooked beans, drained. There are two steps to cooking dry beans — soaking and cooking:

Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also doubling to tripling in their size. (Note: Lentils, split peas and blackeyed peas do not need to be soaked.)

Cooking the beans makes them edible and digestible. Use cooked beans in your favorite recipes or refrigerate beans in shallow containers if they are to be eaten later. Freeze any extra beans within 4 days after cooking them. Beans can be cooked by using the stovetop or a multicooker/pressure cooker.

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