Not Your Mother's Casseroles by Faith Durand

Author:Faith Durand [Durand, Faith]
Language: eng
Format: epub
Publisher: Harvard Common Press

How to Cook Dried Beans in the Oven

This will work for really any sort of dried bean. Soaking is not necessary, which cuts down the time from dried bean to cooked bean even more. The one exception is chickpeas, which are so tough they should be soaked overnight before cooking. This is a standard set of instructions for cooking 1 pound of dried beans.

CASSEROLE DISH: Clay, cast-iron, or other stovetop-to-oven cooking pot with a lid

BAKE TIME: 1 to 2 hours

Preheat the oven to 350°F. Pour the dried beans into the cooking pot. Add enough water to cover the beans by about 1 inch. Place the uncovered pot on the stove and bring to a gentle boil. Stir in 2 teaspoons of salt, then put the lid on the pot and slide it into the oven.

Bake for 1 hour, then remove the lid and check for doneness. If the beans are not fully tender yet, return them to the oven, checking every 15 minutes after that. If they are looking quite dry, add boiling water in 1-cup increments. The cooking time will vary depending on the type of bean, but it shouldn't take longer than a total of 2 hours at the absolute most.

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