Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.8 (10)
How to Cook Dried Beans
NUTRITION · PER SERVING—
CAL 16%·PRO 40%
CARBS 58G74% OF CAL
14G FIBER0G ADDED3G INTRINSIC41G OTHER3G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Basic preparation method for cooking dried beans from scratch. The beans absorb flavor from aromatics and bay leaf. Useful for any recipe calling for canned beans.
componentamerican🍲 stockpotdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 10- 2 lbs beans (black, white, or black-eyed, etc)
- Filtered water
- 2 garlic cloves (pierced)
- 1 small onion (halved or quartered (or the firm green parts from a leek))
- 2 bay leaves
- 1 1/2 Tbsp salt (I used sea salt)
- 5 1/2 Qt heavy-bottomed pot (such as a dutch oven)
At a glance
PER SERVING
CAL 16%·PRO 40%
CARBS 58G74% OF CAL
14G FIBER0G ADDED3G INTRINSIC41G OTHER3G TOTAL SUGAR
FAT 1G4% 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.
- Sodium
- 7mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1367mg
- Calcium
- 116mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 7MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.