Dried beans are a great pantry staple. They have a long shelf life and are a great source of fiber, which our bodies need. When you cook beans from scratch, you can control the amount of salt and fat in them. Our budget-friendly, easy recipe offers one way to prepare this delicious and nutritious ingredient.
Yield: 4-6 cups
Video of the Recipe
- 2 cups dried beans, rinsed
- 1 carrot
- 1 celery stalk
- 1 onion
- 2 cloves of garlic
- 1 Tablespoon olive oil
- 3 bay leaves
- 1 teaspoon cumin
- Salt to taste
Instructions for Adults
Assist children with cooking on the stovetop, boiling water, and safety.
Instructions for Kids
- Place beans in a large bowl. Cover with water (the water should be at least 2-3 inches above the beans). Cover the bowl with a lid. Allow the beans to soak overnight on the counter, or for 8 hours.
- Pour beans into a colander. Rinse.
- Cut carrot, celery, and onion into 1 inch pieces. Mince garlic.
- Add oil to a large stock pot and heat over medium heat.
- Add the carrot, celery, onion and garlic and cook until softened (3-5 minutes). Add the beans and bay leaves, cover with new water (water should be 2 inches above the beans).
- Bring to a boil over high heat. Make sure to scoop off any foam that forms and discard.
- Cover with a lid and reduce heat to a simmer. Simmer for 20 to 40 minutes, or until beans are tender.
- Add salt and cumin. Stir. Remove bay leaves and allow to cool slightly before eating.
- Leftovers can be stored in the fridge for 1 week.
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