Eating dry beans, compared to canned beans cannot only be potentially money saving, it can also be much healthier (less sodium). It’s also a lot easier to cook them than some people may think.
You can buy them at a bulk food store or at any grocery store. I usually get them from the bulk food store and they’re quite a bit cheaper.
About 1 cup of dried beans will yield 2 cups of cooked beans.
Approximate measures of protein for cooked beans (per 1 cup):
(Measures are approximate, some beans may differ depending on if they’re canned, etc.)
Black beans: 15g
Black-eyed peas: 13g
Lima beans: 14g
Navy Beans: 15g
Romano beans: 16g
Fava beans: 13g
Kidney beans: 15g
Large Lima beans: 13g
Before soaking or cooking, separate your beans and take out any shells or debris. Rinse beans once or twice.
I usually put them in a bowl like the one below (1 cup beans + 3 cups water) and place saran wrap on top, and leave overnight.
You need to soak beans before you can cook them, there are some exceptions (lentils) but most beans need to be soaked overnight with 3 times as much water as beans.
Quick soak method: Cover with 3 times as much water and bring to boil for 2 minutes, reduce heat and cover for 1 hour. Drain.
You should cook beans with 3 times as much water. I usually cook ½ cup of beans, so I use 1 ½ cups of water. Bring beans to boil and simmer, covered until tender.
Black beans: 35 minutes
Black-eyed peas: 35 minutes
Lima beans and Navy Beans: 40 minutes
Romano beans and Chickpeas: 45 minutes
Fava beans and Kidney beans: 50 minutes
Large Lima beans: 55 minutes