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Cooking with Dried Beans
by Patty Liston
 I love having a variety of dried beans in my storage area. There is nothing like soaked, cooked, beans to add a little protein to soups, salads, sauces; not to mention the economy of the purchase! For those of you who aren’t sure about the mechanics of using dried beans, here are some helpful hints. Let me know how you do!
 Soaking beans before they are cooked helps return moisture to the beans and soften them, reducing the cooking time. This process also allows for easier digestion by dissolving some of the hard-to-digest enzymes.
 Cooking times vary greatly for different types of beans, so follow the guidelines on the package. Dried beans should always be cooked in soft water, or they will be tough. If you live in an area with hard water, add a pinch of baking soda to the cooking water.
 Because water boils at a lower temperature at high altitudes, beans will take longer to cook. Be sure they are well soaked and softened before starting.
 Adding salt to the beans at the beginning of cooking toughens the skins and increases cooking time. However, beans usually taste better when seasoned early, so use a minimal amount of salt in the beginning and add the remainder later.
 Acidic ingredients such as tomatoes, sugar, and wine will also lengthen the cooking time. They are worth the trade-off when it comes to flavor.
 Although the volume changes slightly with each variety, 1 cup of dried beans averages 2 cups of cooked beans. Large beans, like limas, yield about 2 1/2 cups, whereas small beans, such as black beans, yield just under 2 cups.
 Cooked beans keep well, so it's a good idea to make more than you will need for one meal. The leftover beans are great for salads or a side dish.
 Cover any leftover cooked beans with some of their cooking liquid, place in containers, and refrigerate for 4 to 5 days. You can also freeze them for up to 6 months.
Red Beans, Rice and Garlic
Serves 6
 1 bag(s) (1-pound) dried kidney beans
3 tablespoon(s) vegetable oil
4 clove(s) garlic
3/4 cup(s) sun-dried tomatoes, chopped
1 small (4- to 6-ounce) onion, chopped
1/2 teaspoon(s) sweet paprika
1/8 teaspoon(s) ground red pepper (cayenne)
1 1/2 cup(s) white rice
Salt and pepper
1. In large bowl, place beans and enough water to cover by 2 inches. Cover and soak 8 hours.
2. Drain beans; transfer to 7-quart saucepot. Add enough water to cover by 2 inches. Heat to boiling on high. Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender. Set sieve over large bowl. Into sieve, drain beans; reserve liquid.
3. In same saucepot, heat oil on medium-high. Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve. To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans. Cook 3 minutes, stirring gently. Add 4 cups reserved liquid and chopped garlic; heat to boiling.
4. Stir rice into bean mixture. Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally. Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Makes 6 servings.
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