How can dry beans be cooked without a pressure cooker and not fall apart?

Here's how to cook dry beans without a pressure cooker and prevent them from falling apart:

1. Sorting and Cleaning:

* Remove debris: Rinse beans thoroughly in a colander.

* Pick out any bad beans: Look for discolored, shriveled, or damaged beans and discard them.

2. Soaking (optional but recommended):

* Soaking time: Soak beans in fresh water for 4-8 hours, or overnight. This shortens cooking time and makes them more digestible.

* Water ratio: Use about 3 cups of water for every 1 cup of dry beans.

* Temperature: Soak at room temperature.

3. Cooking:

* Pot size: Use a large pot with a lid.

* Water ratio: Add enough water to cover the beans by 2-3 inches.

* Seasoning: Add salt and any desired aromatics (onion, garlic, bay leaf) after beans have started to boil.

* Boil and simmer: Bring to a boil, then reduce heat to a gentle simmer.

* Cooking time: Simmer until beans are tender but not mushy. This can vary depending on the bean type, but typically takes 1-2 hours for most beans.

* Stir occasionally: Stir the beans occasionally to prevent sticking.

* Check for tenderness: Test for doneness by pressing a bean against the side of the pot. If it gives way easily, they're ready.

Tips to Prevent Falling Apart:

* Don't overcook: Overcooked beans become mushy. Check for doneness frequently and remove from heat once they're tender.

* Use the right pot: A larger pot allows beans more room to move and less likely to break down.

* Don't stir too vigorously: Stir gently to avoid breaking the beans.

* Consider a simmering stone: A simmering stone helps prevent beans from sticking to the bottom of the pot.

Specific Bean Cooking Times:

* Black beans: 1-1.5 hours

* Kidney beans: 1-1.5 hours

* Pinto beans: 1-1.5 hours

* Chickpeas: 1.5-2 hours

* Lentils: 20-30 minutes (no need to soak)

Enjoy your perfectly cooked beans!