You can use a pressure cooker to trim down the time it takes to cook beans to 10-15m. Just remember to soak them at least 8h beforehand (which you should be doing anyway) except for blackeye beans which don’t need that.
Also works on pretty much anything that you boil and would take a long time to cook (mainly stews).
You’re basically trading the extra investment of buying a pressure cooker (which also works fine as a normal pan) for the savings in gas an electricity from cooking such things about 3x faster.
I’ve always just checked for rocks, wash them, then put them into a pot of water on low heat for a few hours on the stove. Just add salt midway through and check periodically.
Side note, if you prep em this way wait a bit for the water to get to a soupy consistency. A really easy and cheap recipe my mom always made when I was a kid:
Ingredients-your beans you just cooked, tortillas, and Chihuahua cheese
Pour some of the beans with the soupy water into a bowl. Heat up some corn tortillas and then tear them into small squares and mix them with the soup. Top with your preferred amount of cheese, preferably grated or torn to small pieces so it melts faster. Can also add salt, pepper, or any seasoning you like but it usually tastes good as is.
If you got time and wanna be fancy you can dice up tomatoes, onions, avocados and/or jalapenos and chuck em straight into the soup.
Suggestion: Get some canned refried beans. With the tortillas and cheese, you can make burritos.
Better suggestion: Get a bag of dried pinto beans and learn how to make your own beans. It’s really simple, just needs to be aimmered a long time.
Beans would be a good source of protein. Rice and beans and spice!
You can use a pressure cooker to trim down the time it takes to cook beans to 10-15m. Just remember to soak them at least 8h beforehand (which you should be doing anyway) except for blackeye beans which don’t need that.
Also works on pretty much anything that you boil and would take a long time to cook (mainly stews).
You’re basically trading the extra investment of buying a pressure cooker (which also works fine as a normal pan) for the savings in gas an electricity from cooking such things about 3x faster.
I’ve always just checked for rocks, wash them, then put them into a pot of water on low heat for a few hours on the stove. Just add salt midway through and check periodically.
Side note, if you prep em this way wait a bit for the water to get to a soupy consistency. A really easy and cheap recipe my mom always made when I was a kid:
Ingredients-your beans you just cooked, tortillas, and Chihuahua cheese
Pour some of the beans with the soupy water into a bowl. Heat up some corn tortillas and then tear them into small squares and mix them with the soup. Top with your preferred amount of cheese, preferably grated or torn to small pieces so it melts faster. Can also add salt, pepper, or any seasoning you like but it usually tastes good as is.
If you got time and wanna be fancy you can dice up tomatoes, onions, avocados and/or jalapenos and chuck em straight into the soup.