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Soak bean overnight in cool water on your counter (if it's not too hot) or in the refrigerator. Or, you can quick soak by bringing beans to a boil covered in water in a kettle on your stove. Remove from heat and leave covered for 30 minutes. Drain beans, and cook beans in your favorite recipe.

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Drain soaked beans and cook beans in your favorite recipe.

To cook separately, cover with fresh water and bring to a boil. Reduce heat and simmer until desired tenderness (usually about 1 hour) stirring occasionally. Season to taste.

For the slow cooker - soak overnight right in the insert, drain and replace the water in the morning and cook on low for 6-8 hours or high for 3-4.

For the instant pot - cook times depend on the bean variety and how well cooked you like your beans - usually 20-40 minutes (we like to reference the Green Healthy Cooking blog link below) 

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1 - 24 oz package Bean Appetit Souper Mix

2-3 c diced ham (add a ham bone for even more flavor!)

1 1/2 c chopped onions

1 c chopped carrots

3 chicken bouillon cubes 

2 tsp garlic (fresh or powder)

1 tsp cumin

2 quarts water

Soak bean overnight, or quick soak by bringing beans to a boil covered in water; remove from heat and leave covered for 30 minutes. Drain beans and combine soaked beans with all remaining ingredients; bring to boil. Reduce heat and simmer for 1.5 - 2 hours, stirring occasionally. Season to taste with salt and pepper.

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24 oz package Bean Appetit Chili Mix (soak and cook until tender)

8 c water for cooking

1 pound ground beef or turkey

1 1/2 c chopped onions

2 cloves minced garlic

1/4 c chopped bell pepper

4 c canned tomatoes, undrained

1 8 oz can tomato sauce

2 Tbl chili powder (or to taste)

1 Tbl cumin

1 Tbl sugar (or to taste)

Brown ground meat, add onions, peppers and garlic and saute until vegetables are tender. Add remaining ingredients, and simmer on low (covered) for around 30 minutes, stirring occasionally. Top with desired toppings (we like cheddar cheese, sour cream, and jalapenos).

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4 c kidney beans (soaked and cooked until tender)

1 pound lean ground beef or turkey

1 c chopped onion

1 package chili season mix or [2-3 Tbl chili powder, 1 Tbl cumin, 1 tsp garlic powder & 1 tsp paprika]

3 c diced tomatoes, undrained

8 ounces tomato sauce

Salt & pepper to taste

Brown ground meat and onions. Stir in all other ingredients and bring to a boil. Reduce heat to low and simmer 20 min stirring occasionally. Serve topped with shredded cheese, sour cream or diced jalapenos. Serves 12 - 1 cup servings. 

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3 c black beans (soaked and cooked until tender) 

3 c reserved cooking liquid (or as needed to reach desired thickness)

4 slices bacon

1/2 c chopped onion

2 minced garlic cloves

1/2 tsp dried oregano

1/4 tsp red pepper flakes

1 tsp salt

1/4 c sherry (optional)

Crisp bacon in soup pot, reserving drippings, crumble bacon and set aside. In reserved drippings, saute onion and garlic until tender. Add cooked beans and spices. Simmer 30 - 45 minutes, stirring occasionally. Puree mixture for smooth consistency (or leave chunky if you prefer), adding bean cooking liquid as desired. Return to pan and reheat for ~5 min, adding sherry if desired. Serve topped with shredded cheese, sour cream, diced onions, or diced jalapenos. Serves 8 - 1/2 cup servings. 

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2 lb Dried Split Peas

1 meaty ham bone or 2 cups diced ham

10 c water

1 1/2 c chopped onion

1 c chopped celery

2 c diced carrots

1/2 tsp thyme

1 teas garlic

Salt and pepper to taste

Wash and drain peas. In large stockpot, combine all ingredients (except salt and pepper) and bring to a boil. Lower heat and simmer, covered, for about 1 hour, stirring occasionally, until thickened and vegetables are tender. Add more water if needed for desired consistency. Add salt and pepper to taste. Makes 16 - 1 cup servings; extra freezes well.

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