All too often I forget to soak dry beans overnight.
Like almost every time.
So I have developed a hybrid of techniques that has given me perfectly cooked dry beans.
Every. Single. Time.
And only takes 90 minutes, start to finish.
Here I'm using a Soup Bean Mix, which includes Kidney, Navy, Black, and Lentils, and I have added dry Chickpeas to the mix. I'm prepping Bean Salads for lunches this week.
Dried Lentils don't need this, but they were already in the mix, so I'm just going for it.
All you need is the dried bean of your choice and water.
1. Place dry beans in a pot. Add enough water so that the water level is two inches above the beans.
2. Bring to a boil. Preheat oven to 250'.
3. Once boiling, top with a lid and transfer to the oven and bake at 250' for 45 minutes.
4. Check on beans, give a little stir to make sure they are not dry, (add water if needed) and continue baking for another 30 minutes.
Drain and they are ready!
Most pots - even with plastic handles - can handle oven temperatures to 350'. Double check your manufacturer's website for specifics, or transfer to a roasting pan with lid.