Beans

Cooking Dry Beans

1 cup dry beans
1 heaping teaspoon kosher salt
1 heaping teaspoon Himalayan salt (or your favorite)

Soak beans in water with kosher salt at least 8 hours (or w/e salt you prefer). If soaking more than 8 hours, can put in the fridge; otherwise, counter top is fine.

Drain and rinse. Put in pot and cover with water so height is about 2.5x what it was with just the beans. Add Himalayan salt. You can optionally add split peas and lentils at this stage, as these do not need to pre-soak. Bring to a boil for 1 minute. Then, turn heat on low and cover for 1 hour and 15 minutes.

Bean Mix

Chick Peas (Garbanzo)
Pinto
Red or Kidney
Black
Great Northern

Split peas: yellow and green
Green Lentils

Directions

Cover dry beans with 2-3 cups water. Add 1 tsp kosher salt. Shake or stir and let sit 10-12 hours.

Drain the beans of the brine. Add 2.5-3 cups water. Can add other things that didn't need to soak, such as split peas and lentils. Bring to a boil for 1 minute without a lid. Then, reduce to a simmer on low with the lid on it for 60-90 minutes.

Conversions

1 cup dry beans = 2 1/4 cups cooked
1 cup = 13.3 tablespoons
1 cup dry beans = 0.39 lb or 6.2 oz

Refried beans (Frijoles Refritos)

Saute garlic cloves in oil until well browned on the outside. Saute onions.

Use a fork to crush the garlic.

Combine with beans. Add spices (below).

For the cooked beans, I start with 1 cup dry beans plus 2 Tbls each of split green peas, split yellow peas and lentils, for a total of 1.45 cups dry. If you multiply by 2.25, this gives you 3.25 cups cooked. It already has 1 tsp of Himalayan salt. With that, this is the spices I add.

1 Tbls cumin
2 tsp chili powder
1/2 tsp paprika

Black Bean Soup

1 cup dry black beans
1 heaping teaspoon kosher salt
1 heaping teaspoon Himalayan salt
1/4 tsp cummin
1/4 lb ham
onions
garlic
heat

Bean Dip

Cooked beans (1 cup dry plus 2 Tbsp each dry green split peas, yellow split peas, lentils)
Pan roasted garlic
Pan roasted onion
Spanish onion
Fresh Green Onion
Fresh Basil
1 tsp chili powder
2 tsp cummin
salt and pepper to taste
olive oil
finely grated cheddar cheese

Chili

https://www.bettycrocker.com/recipes/chili/c7df2894-907a-4309-a7f9-6e6f5a6c730d