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Common cooking methods include boiling, pressure cooking, and slow cooking. Beans should be soaked first for even cooking.

Cooking times vary by bean type, but most dried beans take 1-2 hours simmering on the stove after soaking.

Yes, cooked beans freeze well. Store them with some cooking liquid in airtight containers or freezer bags.

Continue simmering until they reach your desired tenderness, adding more water if necessary.

Beans contain complex sugars that some people have trouble digesting. Soaking and proper cooking can reduce this effect.

Yes, plain beans are naturally gluten-free, but check labels on canned or flavored beans for additives.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, but unsoaked beans will take longer to cook and may be harder to digest.

Soaking beans overnight or for at least 6-8 hours helps reduce cooking time and makes them easier to digest.

Store cooked beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 6 months.

It's best to salt beans toward the end of cooking. Salting too early can toughen their skins.

Yes, canned beans are a convenient substitute. Just drain and rinse before using in recipes.

Add aromatics like garlic, onions, bay leaves, and herbs while cooking. Season with salt and spices to taste.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Keep dried beans in a cool, dry place in an airtight container for up to a year.

Beans are great in soups, stews, salads, chili, refried beans, and rice dishes.