If you do it right, beans will last up to a year, lentils, up to 6 months. Place beans in a sieve or colander and rinse thoroughly in cold water.

I eat beans/chickpeas/lentils 4-5 times a week.

It has happened to me only twice before that there was a tiny pebble in my lentils and one time I had to rinse the beans before soaking them because my roommate brought them from mexico and they somehow had a lot of dust on them.

I simply didn’t believe rinsing was a necessary step.

If you are in a hurry, boil the water and add your beans.

Allow the pressure cooker to manually release the pressure for about 35 minutes.

Rinse under running water. Some recipes call for canned beans AND their liquid in order to make thicker, more flavorful soups and stews (there are even dessert recipes that call for only the liquid, sans beans).

Some things are not what they appear to be, so don’t be afraid of the foam.

Alternately, freeze them …

It has happened to me only twice before that there was a tiny pebble in my lentils and one time I had to rinse the beans before soaking them because my roommate brought them from mexico and they somehow had a lot of dust on them. Set the pot to the pressure cook function and set the time for one minute. Inspect beans before soaking and discard any foreign objects -- like small stones or twigs -- as well as any brok en beans. Here are five mistakes to avoid.

Throw away any dry beans that are discolored or shriveled. We're also sharing our favorite recipes that start with a can of beans. Cover beans with a few inches of water and let sit overnight (about 8 hrs). Instead, keep dried beans, peas and lentils in airtight containers and store them in a dry, cool, dark place.

I never rinse or pick through before I soak them.

Wondering why it is necessary to drain and rinse the liquid from a can of beans? It’s not soap and it’s not poison. Why should I soak my dry beans?

Close and seal the pot.

I eat beans/chickpeas/lentils 4-5 times a week. But now I’ve changed my tune completely — and here’s why.

Pour into pot.

Canned beans are a staple to keep in the pantry at all times. Slow cooker beans take 10-12 hours to soften and make your house smell like a Mexican restaurant.

Long story short: For the best, creamiest, most flavorful beans, season your bean-soaking water with one tablespoon of kosher salt per quart (about 15 grams per liter), rinse the beans with fresh water before cooking, then add a pinch of salt to the cooking water as well. Cover with twice as much water as beans, whether you’re soaking or cooking.

Considering there are oodles of dry bean varieties, I should probably branch out more. BOOM!

But draining and rinsing the beans in a colander can lower the sodium content by about 40 percent, according to a 2009 study.

Cooked: Refrigerate cooked beans in a covered container for up to 5 days. Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Add the beans to the Instant Pot with water, olive oil, and ½ teaspoon salt. When cooking with kidney beans, many chefs will go straight from the jar to the pot, keeping the liquid with the beans to cook together.

Our test kitchen has the answer, plus must-have tips for using canned beans. While I’m generally not one to cut corners, I’ve always taken this step as more of a suggestion than a requirement. Like I wrote about in my recent post “Soaking Beans,” it’s a good idea to soak beans, including dried peas, overnight.

Now you can justify that second (or maybe third) pressure cooker!

Cannellini beans always go into my minestrone and since I’m from New England, I hafta have navy beans for Boston baked beans. After the beans have soaked for 8 hrs you can either discard the soaking liquid and rinse the beans OR use the soaking liquid to cook your beans in. Rinse them in cool water.

This not only eliminates natural gasses that the beans produce, but should also cut back on the foaming and overall cook time as well. I love beans, and I eat heirloom dried beans nearly every week — their meaty, creamy textures and tastes are just wonderful, and their complex protein and carbohydrates are a great addition to any diet.

Do I need to sort or rinse my dry beans? Reason 524 why you need an Instant Pot Pressure Cooker in your life: Dried Beans. If cooking, you could measure 4 cups water per cup dry beans. Drain off water in a colander and rinse beans. Read on for the testing details.

From chili and soup, to burritos and rice dishes, canned beans know how to be the hero of the dinner table — just as long as you know the ins and outs of cooking with them.