Canned beans are a pantry staple of mine, but don’t be afraid to shake things up with dried beans. Using dried beans saves you money and some of the sodium used in the canning process. Plus, you can’t beat the flavor and texture of using dried beans.

If you google how to prepare dried beans, you’ll find tons of contradicting information. Don’t get intimidated. All you need is a few minutes and a large pot.

First thing to remember is that even though dried beans look, well dried, doesn’t mean they don’t have an expiration date. Make sure to check the expiration date before buying and using! I prefer to buy beans in bulk at stores like Whole Foods, where there is a wide variety and I can get as much–or as little–of the particular kind of bean I want.

Some people swear by soaking the beans overnight before using them. As a busy mom, I prefer the quick soak method. Who has time to start cooking dinner the night before? Here’s all I do:

1. Rinse your beans under cold water, making sure there is no debris.
2. Put them in a large pot and fill with water until the beans are covered under an inch or two of water.
3. Bring the beans to a boil.
4. As soon as the water boils, turn off the heat and cover.
5. Let the beans sit for an hour, then drain and use in your favorite recipe.

Ta da! You’re done! Some people recommend salting the water the beans are soaking in, but I’d rather save the salt for the actual recipe. And in certain recipes–like my favorite ham and bean soup–the ham adds plenty of salt and any more could make the soup way too salty.

Speaking of which, I included my favorite ham and bean soup below. It’s the perfect recipe to practice with dried great northern beans and use up some of your leftover Easter ham bones!

CHEF KARA’S TIPS

• This recipe makes a great weekend cooking project!  While it requires a bit of a time commitment, most of the time is hands-off.  Any leftovers make a quick weeknight meal or an easy lunch!
• Save any left over ham stock in the freezer for your next batch of soup or to flavor a plain pot of beans.
• With Easter right around the corner, this recipe is a great way to use up any leftover ham bones!
• We love to serve this with our favorite whole wheat cornbread.

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