iFoodReal · by Olena Osipov★ 4.9 (10)
How to Cook Dried Beans
NUTRITION · PER SERVING130M COOK
CAL 13%·PRO 33%
CARBS 45G71% OF CAL
12G FIBER0G ADDED2G INTRINSIC32G OTHER2G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for cooking dried beans from scratch using a stovetop method. A foundational technique yielding tender beans for use in soups, salads, and stews.
componentamerican🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound dried beans (cannellini beans, chickpeas, black beans, pinto beans, navy beans or kidney beans)
- Cold water
- 1/2 teaspoon salt
At a glance
PER SERVING · TIME 130M
CAL 13%·PRO 33%
CARBS 45G71% OF CAL
12G FIBER0G ADDED2G INTRINSIC32G OTHER2G TOTAL SUGAR
FAT 2G6% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h
- Sodium
- 195mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1077mg
- Calcium
- 112mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.