Simply Scratch · by Laurie McNamara
How To Soak and Cook Dried Beans
NUTRITION · PER SERVING125M COOK
CAL 43%·PRO 76%
CARBS 108G50% OF CAL
38G FIBER0G ADDED1G INTRINSIC69G OTHER1G TOTAL SUGAR
FAT 32G34% OF CAL
5G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for soaking and cooking dried beans from scratch. A foundational technique that yields about 3 cups of cooked beans from 1 pound dried.
componentbeans
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Nutrition & ingredients
Ingredients
serves 1- 1 pound beans
At a glance
PER SERVING · TIME 125M
CAL 43%·PRO 76%
CARBS 108G50% OF CAL
38G FIBER0G ADDED1G INTRINSIC69G OTHER1G TOTAL SUGAR
FAT 32G34% OF CAL
5G SAT28G 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
- 5m
- Cook
- 2h
- Sodium
- 984mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1751mg
- Calcium
- 177mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 984MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.