If you make beans from scratch, then you know that they are so much more flavorful and delicious than ones from a can. If you make beans from scratch, then you also know that it can be quite a time consuming process. Although there is not a lot of hands on time when you soak then boil your beans, it takes a little forethought, in otherwords you can’t just whip them up a couple of hours ahead of time without a pressure cooker. Or can you?
Recently I discovered a way to make beans in under two hours from scratch which results in nice creamy beans that aren’t slpit or mushy. Simply bake the beans in an earthware pot, a dutch oven, or an oven safe pot (think Pyrex). Whichever you use make sure it has a tight fitting lid.
Here is how to do it:
Preheat your oven to 325 degrees.
Rinse and sort 1 lb of beans. 1 lb of dried beans is equal to 5 cups (about 3 cans) of cooked beans.
Place the beans in your container.
Pour cool water over the beans to cover them plus an inch more.
Add a teaspoon of salt or none if you prefer.
Put on the lid and bake them for 75 minutes.
Check them and if they need to cook longer add a little more water and put back in the oven at 15 minute increments. Should definitly be ready at 2 hours.
Use the beans just like you would ones made on the stove or in a pressure cooker. Beans made this way are supposed to be excellent for refried beans.
Other ideas to add to the pot include salty ham or bacon, herbs, chilies, or stock.
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