My husband is great at cooking beans, and I’ve learned from him that if you follow the instructions on the package, the beans will always end up being undercooked.
If you don’t have a pressure cooker, then you just need to boil them for hours to get them tender. He doesn’t even soak them – just boils them for hours and hours.
Cook batches for use throughout the week or do what I do and and any leftover beans get refried and used as a side, burritos, bolillo. I literally just put some cheddar cheese and hot sauce and eat it with a spoon. Your digestive system will thank you and you won’t have to blow out you colon.
I’d be doubtful that energy costs are going to make a difference of even tens of cents unless you’re making a single portion of beans at a time. If I’m cooking beans, it’s going to be at least half a pound dried, so one to one and a half pounds cooked
My husband is great at cooking beans, and I’ve learned from him that if you follow the instructions on the package, the beans will always end up being undercooked.
If you don’t have a pressure cooker, then you just need to boil them for hours to get them tender. He doesn’t even soak them – just boils them for hours and hours.
If the goal is to save money, at some point you’d need to start worrying about the energy cost of the cooking method.
That’s why you cook a huge pot and then freeze some. It definitely ends up being cheaper than those tiny cans.
Cook batches for use throughout the week or do what I do and and any leftover beans get refried and used as a side, burritos, bolillo. I literally just put some cheddar cheese and hot sauce and eat it with a spoon. Your digestive system will thank you and you won’t have to blow out you colon.
I’d be doubtful that energy costs are going to make a difference of even tens of cents unless you’re making a single portion of beans at a time. If I’m cooking beans, it’s going to be at least half a pound dried, so one to one and a half pounds cooked