Dried Beans

More recipes to come!

Dry beans and soybeans are nutrient-dense,
fiber-rich, and are high-quality sources of protein. Protective and
therapeutic effects of both dry bean and soybean intake have been
documented. Studies show that dry bean intake has the potential to
decrease serum cholesterol concentrations, improve many aspects
of the diabetic state, and provide metabolic benefits that aid in
weight control. Soybeans are a unique source of the isoflavones
genistein and diadzein, which have numerous biological functions.
Soybeans and soyfoods potentially have multifaceted health-promoting
effects, including cholesterol reduction, improved vascular
health, preserved bone mineral density, and reduction of menopausal
symptoms (American Journal of Clinical Nutrition - http://www.ajcn.org/cgi/reprint/70/3/464S).

http://www.michiganbean.org/history.html

http://extension.usu.edu/files/publications/publication/FN_207.pdf

Varieties Description Uses Names Seeds/100g
Pinto
Med. size, brown with pink streaks
Favorite for refried beans and other Mexican & South American dishes. Beans turn solid pink when cooked.
Cooking time: 1-1/2 to 2 hrs.

Pink
Med. size, pinkish beige
Popular in barbecue style dishes.
Cook 1 hr.

Great Northern
Large, oval, white
A frequent choice for soups, casseroles, baked dishes & mixing with other varieties.
Cook 1 hr.
Large White

Red
Pea shape, small, dark
Adds sparkle to bean salads. Can be used in any colored bean recipe.
Cook 1 to 1.5 hrs.
Mexican Red Bean,Small Red

Kidney
Kidney shaped, large, red
Used as the favored bean in New Orleans' red bean dish and Southwest's popular chili.
Precooked, available in cans.
Mexican Bean

Light Red Kidney
Kidney shaped, large, red
Also used as the favored bean in New Orleans' red bean dish, Southwest's popular chili, in salads and with rice.
Cook 1.5 to 2 hours

Small White
Oval, small, white
the bean of choice in Boston baked beans and the Senate dining room's favorite soup.

Cranberry
Deep red markings, pink skin
A favorite for Italian cuisine. Also known as Roman beans. Loses streaks when cooked.
Cook 1.5 to 2 hrs.
Romano, Speckled Sugar

Navy
Medium white pea.
A fine baker and soup maker.
Cook 1.5 to 2 hours
White Pea, Alubias Chica

Black
Pea shape, small, black
Caribbean and South American cuisine. Traditional in soups. Adds color to salads.
Cook 1.5 hrs.
Black Turtle,Mexican Black, Spanish Black,Preto

http://www2.state.id.us/bean/recipes/getrecipe.cfm

Begin by washing beans and discarding any which are discolored or badly formed. Check for debris in the package such as small rocks or twigs and discard them. Beans cook more quickly and their digestibility benefits with soaking in water to cover by about 3 inches (7.5 cm) for 8 hours or overnight. Discard the soak water and cook the beans in fresh water.
Some bean cookery aficionados feel that salt and seasonings added during the cooking tends to make beans cook more slowly. Since beans require lengthy cooking, we recommend adding salt and seasonings during the last few minutes and find they absorb flavor quite readily.
There are other factors which contribute to the length of cooking, such as, hard water and beans that have been dried for a long period of time. For some of the longer cooking beans we have found that soaking 24 hours and changing the soak water 2 or 3 times hastens the cooking time.
Many people are concerned with the reputation that beans have for causing flatulence. Starting your bean ventures with small amounts helps to increase your body's enzyme production gradually. Soaking and cooking the beans thoroughly helps to break down the complex sugars (oligosaccharides) which challenge our digestive systems.
Some herbs that help the digestion of beans can be added during the cooking process. These include bay leaf, cumin, and winter or summer savory, fresh epazote (available in Hispanic markets). Many people from India maintain the tradition of chewing on dried fennel seeds or drinking a cup of fennel tea at the end of a legume meal to aid the digestion.

QUICK-SOAK METHOD: When time is limited, you can wash and pick over beans and put them into a stock pot with water to cover by 3 inches (7.5 cm). Bring to a boil and boil for 10 minutes to remove toxins. Then cover and allow to soak for 1 hour. Discard soak water, add fresh water, and cook until tender.
As a general rule of thumb, 1 cup of dried beans will yield about 2 1/2 - 3 cups (.5 to .75 liters) of cooked beans.

PRESSURE COOKING
For pressure-cooking beans you can choose to soak the beans overnight, use the quick-soak method, or forego soaking altogether. There are well-known chefs, like Emeril Lagasse, who do not soak beans before pressure-cooking.
Whether you choose to soak or eliminate that step, put the beans in the pressure cooker with 3 times as much water as beans. Cook at 15 pounds of pressure for 30 minutes for small beans. For large beans, such as limas or fava beans, pressure cook for about 40 minutes. http://www.vegparadise.com/charts.html