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Bean Recipes: Cooking Baked Beans In The Oven Without Soaking

Updated on February 1, 2011
courtesy morguefile.com
courtesy morguefile.com

Culinary Basics - Cooking Beans Without Soaking - In the Oven

There are many different ways to cook beans but this particular method totally fascinates me. This is another example of culinary basics and applying different cooking techniques to common food preparation and achieving a great result - the goal in preparing healthy recipes.

This is a recipe for 'no-soak beans' from The Fat Guy posted on egullet forums in 2007. He dispels the myth that you have to soak beans before cooking and that you can indeed heat them up to boiling and then put them in the oven to finish cooking.

Let's see how it's done!

Recipe for No-Soak Beans Cooked in the Oven

INSTRUCTIONS

  • Preheat the oven to 250 degrees.
  • Take a package of beans - roughly about 1 pound 11 ounces (about 1-3/4 pounds) - or the equivalent in dried beans weighed on your kitchen scale - rinse and check for any damaged beans. These usually float to the top anyway and you can remove them then as well.
  • Use about a 5-quart pan with a tight fitting lid. Add beans to the pan on the stove top and cover with cold water - about 1-2 inches above the beans.
  • Add a bit of salt - he says up to 1 tablespoon but that seems excessive. Bring the pan to a nice rolling boil. He doesn't say to let them boil for a few moments but I would just to hopefully destroy any toxins that the beans might produce if undercooked (especially kidney beans).
  • Once the beans have been boiled, put the whole pan (covered) into the oven. Check the beans in about 40 minutes to see if more water is needed. If so, at this point, add water but make sure the water is boiling at this stage to keep the temperature up.
  • Recover the beans and cook for the a total time of about 1 hour 15 minutes - so 35-40 minutes longer.
  • The only possibility of the beans needing longer than that to cook is that the beans may have been older so drier - ideally, they should be cooked after about 1-1/4 hours.

Here are some more great websites on how to cook beans and for bean recipes! Check them out for tips on how to store, cook and do the arithmetic on bean quantities

Vegancoach.com is a great source for recipes and how to cook beans of all sorts

Try fabulousfoods.com for tips on how to cook beans in a pressure cooker

For wonderful recipes, check out beanbible.com

Crock pot recipes for cooking beans can be found on about.com and their southern food section

Summing It Up

In short, though there's a lot of boring information out there about beans, they are a wonderful food and a great source of protein, especially if you are a vegetarian.

Knowing how to cook them is the most important thing and this is just one of the many and varied ways to cook dried beans.

It's a unique way - in the oven and no soaking.  It is part of culinary basics to try new cooking techniques for different ingredients and see which method you like best and which one fits best into your individual creation of healthy recipes.  Hope this one is a useful one for you!

Hope this technique is one you find helpful! Happy cooking!

How to Cook Beans in a Pressure Cooker

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    • akirchner profile image
      Author

      Audrey Kirchner 7 years ago from Washington

      Oh yeah - love Boston baked! Thanks for commenting, Nat.

    • profile image

      Nat 7 years ago

      No one from Boston area??? Our Boston Baked Beans are the best in the world.

      We use sugar, or molasses, salt, pepper, onion and salt pork, and in MA. R.I. and CT we have people standing in long lines at all our church suppers for these delicious beans.

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Thanks, Pamela - it is very fast and a different way to do things which I personally enjoy!

    • Pamela99 profile image

      Pamela Oglesby 8 years ago from United States

      akirchner, I never knew about cooking beans this way but it is interesting because it has the advantage of being so fast. Very good hub.

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Thanks KoffeeKlatch Gals - if you think of it, tag me and let me know how you like it!

    • KoffeeKlatch Gals profile image

      Susan Hazelton 8 years ago from Sunny Florida

      It certainly is an interesting way to cook dried beans. I'm going to have to try it. Thanks

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Thanks, Katie - I like to cook a lot of different ways and this way appealed to me as well since I probably can't screw it up! Thanks for stopping by....happy beaning....

    • katiem2 profile image

      katiem2 8 years ago from I'm outta here

      I love the dried beans and only use them, don't like anything canned so I will get a ton of use out of your guide to cooking beans without soaking in the oven sounds much better than on the stove top. Great tips and info. Thanks :)

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Gotcha BJ! Easy enough to remember! Too funny.

      Thank you my dear for the kind, kind comments. I am truly an old lady but as you say, I feel a lot younger than my driver's license says so I guess this is important! Hence the mushing, etc - am I insane?

      As always, thanks for making me smile. Happiness and jocularity are gifts I treasure like gold!

    • drbj profile image

      drbj and sherry 8 years ago from south Florida

      Ah, dear Audrey, please do not ever again call yourself an "old fart." You could never be considered that.

      Your take on life which is very apparent to me, is "younger than springtime."

      And my real name - it has been ever since I graduated high school in the Pleistocene era - IS "bj."

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Judydianne - I know - I just had to throw this out there - like I haven't had enough of beans! Thanks for stopping in!!

    • judydianne profile image

      judydianne 8 years ago from Palm Harbor, FL

      Wow! More beans. Interesting concept, though. Baked beans are usually the ones I do in the oven.

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Here we are again on beans! Thanks for stopping in, hello, hello.

    • Hello, hello, profile image

      Hello, hello, 8 years ago from London, UK

      I love beans and thank you for a great recipe.

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      drbj - one of these days you must give me a name or nickname - I type all day long for a living and my eyes begin to cross and I for the life of me cannot get your name right without looking at it more than twice! For all my computer skills, I sometimes would like to slap myself!

      All that aside....isn't it hilarious that Le Cordon Bleu school of cooking posts on my hubs by way of AdSense - but it must be about the keywords and all that stuff. I imagine it is the tag 'culinary'.

      BUT - beans are a very great cooking medium and one I employ regularly with such delights as baked beans, vegetarian chile, various dips or just added to salads for the 'good carbs'. I also do a lot of hispanic or spanish cooking even though I'm Italian by proxy, Danish and German/English by birth. Beans are just a part of my life - and I guess that's why I might be considered an 'old fart'.

      Again, I appreciate you taking the time being 'bean impaired' (ha ha) to stop into my humble kitchen in the making to comment. It means a lot to me and always so love our dialogue!

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Thanks for stopping in K9keystrokes - your name is so interesting - it speaks of dogs and computers!

    • drbj profile image

      drbj and sherry 8 years ago from south Florida

      I am not a lover of beans, Audrey, so I had to find something else to comment about. I did find something that puzzles me. Beans are a rather pedestrian, plebian product, no? They are not difficult to cook and can hardly be considered a continental dish...

      So how come the Le Cordon Bleu school of cooking has paid Google for an ad on this hub? 'Tis a puzzlement.

    • K9keystrokes profile image

      India Arnold 8 years ago from Northern, California

      Great stuff akirchner.

    • akirchner profile image
      Author

      Audrey Kirchner 8 years ago from Washington

      Sure thing, Nell - it always comes out in the wash so to speak! And thanks for the tag on the beans!

    • Nell Rose profile image

      Nell Rose 8 years ago from England

      Hi, Audrey, thanks for the info. I have always been a bit wary about cooking beans because as you said kidney beans are a bit dodgy if you don't do it properly. and thanks for the help on trying to get in here today, as you see it worked at last. cheers nell

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