Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
If you couldn't tell by previous blog posts, I love my beans. They are so affordable, nutritious, and delicious. I've experimented with different ways to cook beans including a pressure cooker, but nothing beats low and slow. They come out more tender yet more in tact. The pressure cooker seems to blow out the skins and create uneven texture whereas low and slow allows the beans to cook evenly.
My other secret is to add salt upfront while also adding baking soda to the water. The salty water allows the beans to absorb that flavor yet it can make them tougher. That's where the baking soda comes in. Somehow it tenderizes the beans and provides a softer texture. I forget where I learned that trick but it is now a go-to cooking method for me.
Below is a simple recipe to cook black beans, pinto beans, or any other similar dried beans. The 6 cups of water measurement assumes your pot is covered while cooking, trapping most of the steam. If you cook them uncovered or your lid doesn't trap steam well, then add 2-4 additional cups of water.
Ingredients for 1 lb dried beans
- 1 lb dried beans
- 6 cups filtered water
- 2 tsp salt (reduce to 1 tsp if beans will be used in other recipes with sodium)
- 1/2 tsp baking soda
- 2 bay leaves (optional)
- 1 medium onion (optional) - halved with root end in tact or use toothpicks to keep together
Ingredients for 1/2 lb dried beans
- 1/2 lb dried beans
- 4 cups filtered water
- 1 tsp salt (reduce to 1/2 tsp if using in other recipes)
- 1/4 tsp baking soda
- 1 bay leaf (optional)
- 1/2 medium onion (optional) - halved with root end in tact or use toothpicks to keep together
Directions - No Presoak
- Measure and rinse the beans then add to a cooking pot. I still use the Instant Pot but on the Slow Cook High setting and the lid knob turned to vent.
- Add the remaining ingredients and stir until the salt and baking soda is dissolved. Try to keep the bay leaves and onion slices whole to make it easier to fish out after the beans are done cooking.
- Bring the water to a boil. Reduce the heat to medium low, cover, and simmer for 2.5 hours. Depending on how rapid they boil, the may be done in as fast as 2 hours or as long as 3 hours. Taste starting at 2 hours until the desired consistency is reached.
- Once done, remove the bay leaves and onion slices if used. Drain the beans or keep them in the cooking liquid. They store better in the fridge in the liquid.
Direction - With Presoak
- Put the beans in a pot with the water, salt, and baking soda. Allow to soak for 4-8 hours.
- Drain the beans and then return them to the pot with fresh new water. Use 3/4 of the amount of water as the first time so 4.5 cups for 1 lb or 3 cups for 1/2 lb.
- Add the bay leaf and onion if using.
- Bring the water to a boil. Reduce the heat to medium low, cover, and simmer for 45-90 minutes. Depending on how rapid they boil, the may be done in as fast as 45 minutess or as long as 90 minutes. Taste starting at 45 minutes until the desired consistency is reached. 60 minutes is usually about right for me for a traditional black bean or pinto bean.
- Once done, remove the bay leaves and onion slices if used. Drain the beans or keep them in the cooking liquid. They store better in the fridge in the liquid.
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