Beans 101
Beans 101
Follow these simple instructions for foolproof beans every time. Once cooked, pop them in salads, soups, and bowls of all types.
KEEP SCREEN ON
Preparation Method
- In a 1-quart container, soak beans with 3 cups cold water and refrigerate overnight.
- Drain beans, discard soaking water, rinse beans thoroughly. Place beans and remaining 2 cups water (3 cups for lentils), salt, and any desired aromatics in a vacuum-seal bag or canning jar.
- Place bag or jar on rack set at position “2.” Set oven to 194°F Steam Mode. Steam according to bean type:
- White Beans - 5 Hours
- Black Beans - 4 Hours
- Kidney Beans - 5.5-6 Hours
- Garbanzo Beans - 6-7 Hours
- Lentils - 2.5-3 Hours
- Check doneness by squeezing several beans (if sealed in a bag) to see if they are creamy and cooked to your liking. If using a jar, remove from oven and cool on a rack for 2 minutes; run jar under cool water for 2–3 minutes to release pressure on the lid. Check one or two beans for doneness and reseal if necessary.
- Once cooked to your liking, drain beans and serve immediately or cool in an ice bath.