All Things Bulk: Grains & Beans

Whether you're new to cooking from the bulk department or just looking to perfect your pantry staples, this guide is here to help. From hearty beans and grains to fluffy quinoa and crunchy popcorn, we’ll walk you through the basics of how to prep and cook these nourishing ingredients. With simple steps, helpful tips, and a focus on wholesome flavors, you'll be set up to create delicious, nutritious meals, no fuss, no stress. Let’s get cooking! 

Beans 

Soak the Beans: Rinse the dried beans and remove any debris. Then, soak them in a large bowl of water for 6–8 hours or overnight. If you're short on time, you can use the quick soak method: boil the beans for 2 minutes, then remove from heat and let them sit for 1 hour. 

Drain & Rinse: After soaking, drain and rinse the beans. 

Cook the Beans: Add the soaked beans to a large pot and cover them with fresh water (about 3 cups of water for every 1 cup of beans). Bring to a boil, then reduce the heat to a simmer. 

Simmer: Let the beans cook, uncovered or partially covered, for 1–2 hours, depending on the type of bean. Check periodically for tenderness and add more water if necessary. 

Seasoning: Once the beans are tender, add salt or any seasonings of your choice. It’s best to add salt toward the end of cooking to prevent tough beans. 

Bean Variations: 

• Black beans: 1–1.5 hours 

• Kidney beans: 1.5–2 hours 

• Chickpeas: 1.5–2 hours (soaking is especially important) 

Lentils 

Rinse: Place lentils in a fine mesh strainer and rinse under cold water to remove any dust or debris. No soaking required! 

Cook: Add 1 cup of rinsed lentils to a pot with 3 cups of water or broth. Bring to a boil, then reduce heat to a simmer. 

Simmer: Let simmer, uncovered, for 15-30 minutes depending on the type of lentil. Red lentils cook fastest (about 15-20 minutes), while green or brown lentils take closer to 25-30 minutes. 

Seasoning: Add salt and seasonings toward the end of cooking to prevent tough beans. Drain any excess liquid and serve. 

Polenta 

Boil Water: Bring 4 cups of water or broth to a boil in a pot. 

Add Polenta: Slowly whisk in 1 cup of polenta to prevent lumps. 

Simmer: Reduce the heat to low and stir frequently. Cook for 30–40 minutes until thick and creamy. 

Finish & Serve: Once cooked, remove from heat and stir in butter, cheese, herbs, or any desired seasonings. Serve soft, or pour into a dish to cool and slice for grilling or baking later. 

Oats 

Boil Water: Bring 2 cups of water (or milk for creamier oats) to a boil. 

Add Oats: Stir in 1 cup of old-fashioned rolled oats. 

Simmer: Reduce the heat and cook for 5–10 minutes, stirring occasionally, until the oats are tender and the liquid is mostly absorbed. 

Serve: Remove from heat and let sit for a minute before serving. Add your favorite toppings like fruit, nuts, seeds, or sweeteners. 

Barley 

Rinse: Rinse 1 cup of barley under cold water. 

Cook: Bring 3 cups of water or broth to a boil in a pot. Add the barley, reduce heat, and simmer. 

Simmer: Cook for about 25–30 minutes for pearl barley or 45–60 minutes for hulled barley, until tender. 

Drain & Serve: Drain any excess liquid, fluff with a fork, and season to taste. 

Farro 

Rinse: Rinse 1 cup of farro under cold water. 

Boil: Bring 3 cups of water or broth to a boil in a pot. 

Cook: Add the farro, reduce heat, and simmer for 25–35 minutes until tender but still chewy. 

Drain & Serve: Drain off any excess liquid, fluff with a fork, and season as desired. Great in salads, bowls, or as a hearty side. 

Buckwheat 

Rinse: Rinse 1 cup of buckwheat under cold water to remove any debris or dust. 

Boil: In a pot, bring 2 cups of water (or broth for more flavor) to a boil. 

Add Buckwheat: Stir in the rinsed buckwheat, reduce the heat to low, and cover the pot. 

Simmer: Let it simmer for about 10–15 minutes, or until the water is absorbed and the buckwheat is tender. If needed, add a little more water during cooking. 

Fluff & Serve: Remove from heat, fluff with a fork, and season to taste. Enjoy as a side dish, in salads, or as a base for stir-fries! 

Millet 

Rinse: Rinse 1 cup of millet under cold water. 

Boil: Bring 2 cups of water (or broth for extra flavor) to a boil in a pot. 

Add Millet: Stir in the rinsed millet, reduce the heat to low, and cover the pot. 

Simmer: Let it simmer for about 15–20 minutes, or until the water is absorbed and the millet is tender. If needed, add a little more water during cooking. 

Fluff & Serve: Once done, remove from heat, fluff with a fork, and season to taste. 

Quinoa 

Rinse: Rinse 1 cup of quinoa under cold water to remove its natural bitter coating (saponin). 

Boil: Bring 2 cups of water or broth to a boil. 

Add Quinoa: Stir in the quinoa, reduce heat to low, and cover the pot. 

Simmer: Simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. 

Fluff & Serve: Remove from heat, fluff with a fork, and season to taste. Great in salads, bowls, or as a grain base. 

Wild Rice 

Soak: Soak wild rice in water for 4–6 hours or overnight. This helps reduce cooking time and improves digestibility. 

Boil: Bring 4 cups of water to a boil in a pot. 

Cook: Add 1 cup of wild rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 40–45 minutes, or until the rice is tender and the water is absorbed. 

Fluff & Serve: Fluff with a fork and season to taste. 

Popcorn 

Heat Oil: Heat 2–3 tablespoons of oil and 2–3 popcorn kernels in a large pot over medium heat. 

Add Kernels: Once the test kernels pop, add 1/2 cup of popcorn kernels, cover the pot, and shake occasionally to prevent burning. 

Pop: Once the popping slows down, remove the pot from heat. 

Season & Serve: Season with salt, melted butter, or your favorite toppings, and enjoy your fresh, crunchy popcorn!