Planting the Seed
Amerigrown bean products can be planted and harvested within 90 to 120 days. In a climate such as exists in the United States, varieties that require more than 120 days are normally not planted because of the risk of frost and freeze damage.
The bean seed is planted in the spring, when the soil has warmed to about 65 degrees Fahrenheit – the ideal temperature for seed germination. The use of modern precision planters guided by GPS assures a uniform plant population.Once the plant has matured to about 12 to 18 inches, it begins to develop small flowers that vary in color depending on the bean type. The flowers are followed by pods, within which the small beans begin to take shape.
One or two weeks before harvest, the plants turn a golden yellow. The leaves drop. And with just the stems and pods remaining, harvesting begins.
The Harvest
Central Bean’s harvest begins in August and continues through late October. Most dry bean farmers use knife and windrow attachments on their tractors or specialty altered machines to preserve the quality of the production. These harvesters are fast, careful and clean and the result is a bean harvest as high in quality as it is in yield.
Processing and Quality Control
When the beans arrive at the elevator for processing and packaging, they are tested to determine moisture content, percentage of damaged beans, foreign material, off type beans, odor, size and overall appearance. After testing, the beans are carefully cleaned. Central Bean uses sophisticated gravity tables and the latest color sorting technology to remove stems, stones, soil and other foreign material.
Finally, the beans are placed in storage to await loading and shipment to locations throughout the world.
Dry Bean Research- A Commitment to the Future
The American bean industry continues to grow and prosper in part because of the strong commitment to research. More than a dozen major universities are doing extensive dry bean research to develop new varieties of insect and disease-resistant dry beans. Research on nitrogen fixation, drought tolerance and the effects of soil compaction on dry bean root growth also contribute to the ultimate goal of developing higher quality, more cost-effective dry bean crops.
Storing & Soaking
How to Store Dry Beans
Dry beans should be stored at room temperature in covered containers. They will keep almost indefinitely. Do not keep dry beans in the refrigerator. If stored incorrectly, the beans may absorb water and spoil before you have a chance to use them.The plastic bags beans are packaged in are good for storage if they are airtight. Once opened, the bag may be reclosed with a twist tie. For the longest storage life, keep beans in a glass or plastic container with a tight fitting lid.
Sorting
Sorting means picking over the beans before cooking them. Remove small rocks, pieces of dirt, beans with holes or cavities, badly misshapen or wrinkled beans and those greatly undersized or discolored.
Rinsing
Washing is not part of the packing process because water would rehydrate the beans. Do not rinse beans until you are ready to soak or cook them. Even then you do not have to rinse beans if you’re going to soak them. Any field dust will be removed and discarded with the soak water. If you cook the beans without soaking, rinse them after sorting.
Soaking
Soaking is not an essential step in bean preparation. The purpose of soaking is to begin rehydration before cooking, thereby reducing cooking time. Unsoaked beans take longer to cook and require more attention so they won’t cook dry.
During soaking, beans make up their lost water, increasing up to twice their dried size. Enough water must be used to keep the beans covered while soaking. Once rehydrated, beans cook in 1 to 3 hours, depending on the type of bean.
There are basically two methods for soaking: long-soak and quick-soak. Both work equally well and differ only in the amount of time required to rehydrate the beans. Choose the one which best suits your time and schedule.
Long-soaking takes time and some advance planning, but needs very little effort. First, cover the beans with water at room temperature. Soak them overnight or for 8 to 10 hours. Keep the beans covered by water while soaking. Be sure the soak water is at room temperature. Hot water may cause the beans to sour. Cold water slows rehydration and the beans will take longer to cook.
Cooking time will also be longer if beans are not soaked long enough – at least 8 hours. Beans soaked longer than 12 hours can absorb too much water and lose their characteristic texture and flavor. If you plan to cook beans for dinner and you want to use the long-soak method, start soaking in the morning. To cook beans for lunch, you’ll have to soak them overnight.
Quick-soaking rehydrates dried beans in little more than 1 hour. For most cooks, this is the most convenient method. Bring the beans and water for soaking to a boil. Boil for 2 minutes. Remove the beans from the heat and cover the pot. Let the beans stand in the soak water for 1 hour. At the end of the hour, discard the soak water and cook the beans. Hot-soak. The Preferred Hot Soak is the newest method for soaking beans. Instructions for the Preferred Hot Soak are as follows:
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After sorting and rinsing the beans, in a large pot add 10 cups of water for each pound (2 cups) of dry beans. Bring to a boil. Boil for 2 or 3 minutes, remove from heat, cover and stand at least 1 hour (quick-soak method), but preferably 4 hours or more; maximum 24 hours. (The longer soaking time is recommended to allow a greater amount of sugar to dissolve, thus helping the beans to be more easily digested.) Whether you soak the beans for one hour or several, discard soak water; rinse beans and pan. Return beans to pan, add fresh cold water to fully cover the beans, 1-2 teaspoons oil or shortening and 2 teaspoons salt, if desired. Simmer the beans gently with the lid tilted until they are tender, to avoid breaking the skins. If you wish to further season your cooked beans, adding vegetables and spices to the cooking water will enhance their flavor.
Cooking Without Soaking
Beans don’t have to be soaked before they are cooked. Soaking merely shortens cooking time. Because unsoaked beans have to cook longer, they require more energy from your stove. To cook beans without soaking, use twice the amount of cooking water specified in the recipe. Combine the water and rinsed beans in the pot and bring to a boil. Some cooks like to bring the water to a boil first, then drop in the beans a few at a time so the boiling doesn’t stop. Either method will cook the beans satisfactorily. Cover the pot and reduce the heat to maintain a simmer. The beans rehydrate while cooking so you will have to watch them carefully and add more water whenever necessary to keep them covered.
Cooking time for unsoaked beans can vary up to 2 hours. Most beans will be tender in 2 to 3 hours.
To Discard Soak Water or Not
Some people are more susceptible than others to the discomforts of the gas, or flatulence, sometimes caused by eating beans. Flatulence occurs when bacteria normally found in the digestive tract reacts on certain chemical compounds in beans. Some are water-soluble and will be partially removed when the bean soak water is discarded.
Small amounts of water-soluble vitamins and minerals are also removed by discarding the soak water. Therefore, many cooks believe it is nutritionally important to use the soak water for cooking the beans. Current research shows that only small amounts of nutrients are lost. For many people, the discomfort avoided by discarding the soak water is more important than the small amount of nutritional benefits from using it.
Bean Arithmetic
• A pound of beans measures about 2 cups.
• Beans triple in volume when soaked and cooked.
• A cup of dry beans yields 3 cups cooked.
• A pound of dry beans yields 6 cups cooked.
• Use 3 cups of water per cup of dry beans for soaking.
• Simmer each pound of beans 2 hours after soaking.
• A pound of dry beans makes about 9 servings of baked beans.
• A pound of dry beans makes about 12 servings of bean soup.
• A one-pound can of cooked beans measures about 2 cups.
Cooking Dry Beans
Basic Cooking
Place the drained beans into a large pot or Dutch oven and cover with 6 cups fresh water for each pound (2 cups) of beans, or to about one inch above the beans. Add 1 to 2 tablespoons oil (to prevent boiling over) and seasonings as desired. Boil gently with lid tilted until tender when taste tasted, 11⁄2 to 2 hours. Add hot water as needed to keep beans just covered with liquid. The best rule is to test frequently during cooking, then come to your own decision when beans are tender and taste “done”.
Stove -Top Cooking
Cooking beans on top of the stove is a slow process that allows the flavors of the beans and seasoning to intermingle, creating the hearty flavor you expect from bean dishes. The disadvantage of this method is that it requires you to be present, although not continuously involved, while the beans are cooking.
To cook beans on your stove-top, combine soaked or dried beans, water, oil or fat, and seasonings in a saucepan or pot of appropriate size. Bring the beans to a boil, reduce the heat, then cover and simmer until beans are tender. This takes 30 minutes to 3 hours, depending on the bean variety. Check the beans occasionally to see if they are covered with the cooking liquid. If there is so much liquid absorption and evaporation that the top of the beans becomes exposed, add very hot tap water to the pot to cover the beans.
When dry beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam. (To keep the foam down when cooking beans, add 1 tablespoon of butter, drippings (consider flavor), or vegetable salad oil, for each cup of beans.)
The best cookware for beans is a heavy metal pot or saucepan. Stainless steel, cast aluminum or cast iron are all excellent.
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Pressure Cookers/Instant Pot
If you have a pressure cooker, take advantage of it to prepare beans in a matter of minutes.
Pressure cookers are especially designed cookware of aluminum or stainless steel. All models have a lock-on lid and a vent over which a weight or pressure regulator, is placed. Most pressure cookers are designed to be used on top of your stove, or have its own electrical heat source.
Food is cooked by the high temperatures inside the cooker. This high temperature is made possible by raising the pressure to a point greater than atmospheric pressure. Fifteen pounds of pressure will raise the temperature in the cooker high enough to cook soaked beans in 3 to 8 minutes. Cooking times given below are based on 15 pounds of pressure. If your cooker uses only 10 pounds, double the cooking time. (Before cooking beans in your pressure cooker, read the manufacturer’s instructions.)
Bean Cooking Times
Oven Cooking
Baking in the hot dry air of the oven is a slow process, but it’s the only way to create the glazed, crusty top characteristic of baked beans and bean pot casseroles. Generally, oven cooking is used in combination with cooking in a pressure cooker or in a saucepan on top of the stove. Be sure the beans are not overcooked before baking or they will be mushy.
Traditional containers for baking beans are earthenware bean pots, usually 3 or 3 quart size. The pot and lid should be glazed at least on the inside and must be lead-free. You can also use glass or ceramic casseroles. Metal baking pans are not recommended.
To bake beans, preheat the oven according to the recipe instructions. Then combine the drained cooked beans, seasonings, liquids and any other ingredients in the bean pot or casserole. Cover it and bake for 1 to 11⁄2 hours. To brown the top of the beans, remove the lid and bake the beans 15 to 30 minutes longer.
Crock Pots (Electric Slow Cookers)
The advantage of using a crock pot is that you can put the food in it, turn it on and forget it. Several hours later, the dish is ready to eat. But beans do not cook that simply in a crock pot. The Low setting is too low, lengthening the cooking time to 16 to 20 hours. And depending upon the age of the beans and the hardness of the water, the beans may not cook at all! If you cook beans on the High settling, a large amount of cooking liquid evaporates. You’ll have to watch the crock pot to be sure the beans stay covered with liquid. If you want to experiment with your crock pot, try cooking soaked beans for 2 or 3 hours on High, making sure they are constantly covered by liquid. When they are just tender, turn the heat setting to Low and let them cook 6 to 8 hours longer. During these last 6 to 8 hours the beans wont need any special attention.
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Growing Your Own Bean Sprouts
Measure 1 cup dried beans. Wash and place in 4 cups of warm water. Soak overnight. Drain. Place in large jar, cover with a piece of cheesecloth or netting, and secure with a rubber band. Rinse beans and drain thoroughly. Keep in a warm place for 3 to 5 days. Rinse with warm water 3 to 4 times a day. Beans are mature when the sprouts are 1 to 2 inches long. Drain beans well; place in covered container and store in refrigerator up to 4 days. Yields about 4 cups.
How To Use Sprouts
If you want to eat just plain sprouts, stir-fry them in butter or oil for a few minutes, sprinkle with soy sauce and serve them as a crunchy side dish. Mix bean sprouts with lentil sprouts or alfalfa sprouts and other sprouted grains.
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Home-grown sprouts are delicious with vegetables and in salads, soups and sandwiches.
Beans & Your Health
Dry beans, encompassing a diverse range from pinto and kidney beans to black beans and garbanzos, are not just pantry staples but nutritional powerhouses. With a standard serving size of 1/2 cup (cooked), dry beans pack a punch in terms of health benefits.
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Nutritional Snapshot
In this modest serving, beans deliver an average of 0.9 grams of fat, 7.5 grams of protein, 6.5 grams of fiber, and 19 grams of carbohydrates. This nutritional profile makes them an excellent choice for those seeking a low-fat, high-fiber protein source.
Phytonutrients: Beyond the macronutrients, beans boast a rich array of phytonutrients, plant compounds with potent health benefits. Flavonoids, saponins, and carotenoids found in various bean varieties exhibit antioxidant and anti-inflammatory properties, contributing to overall well-being.
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Culinary Highlights
Pinto beans, known for their earthy flavor, and kidney beans, with their robust taste, offer abundant protein and fiber. Black beans, with their deep color, are rich in anthocyanins, known for their antioxidant prowess. Orca beans, navy beans, and chiquito rojo beans are celebrated for their versatility and nutrient density. Garbanzo beans, Mayocoba beans, and Canellini beans bring unique textures and tastes, enriching the culinary experience.
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Antioxidant Arsenal
Research indicates that the phytochemicals in beans, especially flavonoids, serve as antioxidants, protecting cells from oxidative stress. These antioxidants play a role in reducing inflammation and lowering the risk of chronic diseases.
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Nutritional Profile
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Bean Nutrition
PROTEIN: Dry beans are the richest source of vegetable protein (21-27% when cooked). Combining beans with a small amount of animal protein such as meat, cheese, or egg or small amounts of grain (corn, wheat, or rice) will create a complete protein equal to that of meat and other animal sources. Protein is important for human health because it supplies the materials for building and repairing body tissues, muscles, bones, glands, skin, and teeth. Beans consistently rank lowest of all foods in cost per gram of protein, according to the USDA.
ENERGY: Beans have long been valued as an energy source. Complex carbohydrates in dry beans digest more slowly than simple carbohydrate foods thereby satisfying hunger longer. One half cup of cooked beans contains 118 calories or less.
VITAMINS: A normal serving of cooked dry beans supplies as much as 40% of the minimum daily requirement of the B-vitamins, thiamine and pyridoxine, and significant amounts of other B-vitamins. The B-vitamins contribute to healthy digestive and nervous systems, skin and eyes.
MINERALS: Iron to build red blood cells, calcium and phosphorus for strong bones and teeth, and potassium, which is important in regulating body fluid balance, all plentiful in dry beans. Beans are high in fiber, contain no cholesterol, and are low in sodium. Sodium content is low so, when cooked without salt, they are good in low-salt diets.
