How Much Salt Do You Put in Dry Beans?

Nine expert tips for cooking dried beans, plus a neat trick for telling when theyre done.

You may be wondering how to cook beans in a way that makes them taste their best in this day and age of social isolation, grocery store shortages, and plenty of pantry dinners. Thanks to Steve Sando, the bean king behind Rancho Gordo, who told Chowhound how to cook dried beans, you’re in luck.

You can watch Sando show you how to cook beans correctly (it’s embedded in this article), but we’ve also included more cooking tips from other sources below.

Cooking beans from scratch can be intimidating for beginners. One of the key steps is properly seasoning with salt. The right amount of salt brings out the flavor of the beans. Too little salt leads to a bland pot of beans. Too much can make them inedible. So how much salt should you add when cooking dry beans?

The general guideline is 1 tablespoon of salt per pound of dried beans This equals about 2 cups of beans. However, the exact amount can vary based on the type of salt used and overall flavor of the dish. With a little trial and error, you can master the salt ratio for cooking perfect beans every time

Key Factors That Impact How Much Salt to Use

Several components determine how much salt you need when cooking beans:

Type of Bean – Smaller beans like lentils and split peas absorb less salt than larger beans. Reduce salt for smaller beans.
Type of Salt – Denser table salt requires less volume than lighter kosher salt. Sea salt is also less dense.
Other Ingredients – Broths, cured meats, cheeses and other salty ingredients mean you may need less salt on the beans.
Personal Taste – Some people are more sensitive to salt than others Adjust to your preferences
Cooking Method – Salt absorbed will concentrate as beans cook down, especially when simmering uncovered.

Consider all these factors when salting beans. Start with less salt and adjust upwards as needed.

Helpful Salt Amount Guidelines by Bean Type

As a general starting point, here are helpful salt amount ranges based on bean variety:

Split peas, lentils – 3/4 to 1 tablespoon per 2 cups dried beans
Black beans, cannellini beans, pinto beans – 1 to 1 1/2 tablespoons per 2 cups dried beans
Lima beans, great northern beans – 1 1/4 to 1 1/2 tablespoons per 2 cups dried beans
Garbanzo beans, fava beans, kidney beans – 1 1/2 to 2 tablespoons per 2 cups dried beans
Soybeans – 2 to 2 1/2 tablespoons per 2 cups dried beans

These guidelines provide approximate amounts. Adjust higher or lower based on your taste preferences.

When to Salt Beans During Cooking

Adding salt at the right time ensures it adequately seasons the beans:

Soaking – Salting the soaking water helps flavor permeate beans but is optional.
Start of cooking – Add the majority of salt at the beginning so it absorbs during cooking.
Middle of cooking – Taste and add more salt once beans start softening if needed.
End of cooking – Make final seasoning adjustments before serving once beans are tender.

Spreading out salting over the cooking process allows even seasoning and full flavor development.

Sample Recipes and Salt Amounts

To provide a realistic picture, here are some example recipes with typical salt amounts used:

2 cups dry pinto beans for refried beans – 1 1/2 tablespoons salt
3 cups dry chickpeas for hummus – 2 tablespoons salt
2 cups dry black beans for soup – 1 tablespoon salt
1 cup dry lentils with sautéed veggies – 1 teaspoon salt
4 cups mixed beans for chili – 2 tablespoons salt

Use these recipes as a guide for salting common bean dishes.

Tips for Correcting Salt Levels in Beans

No matter how careful you are, sometimes beans may end up under or over-salted. Here are some tips for fixing:

For undersalted beans:

Stir in more salt a bit at a time until flavor improves.
Add salty ingredients like broths, cheeses or olives to enhance overall flavor.
If pot of beans is very bland, simmer uncovered to reduce liquid and concentrate flavor.

For oversalted beans:

Cut back on additional salty ingredients in the dish like meats, tomatoes, spices.
Add more liquid to the pot to dilute saltiness.
Toss in some cubed potatoes while simmering to help absorb excess salt.

With some adjustments, you can bring the flavor of under or over-salted beans back into balance.

Storing Leftover Cooked Beans

To keep cooked beans fresh as leftovers:

Allow beans to cool completely before refrigerating.
Store cooked beans and bean broth separately.
Use beans within 3 days for best quality and flavor.
Beans also freeze very well for 4-6 months.

Remember to label containers with the date and bean type. Adjust seasonings when reheating as needed.

The Benefits of Cooking Beans from Scratch

Cooking dried beans requires more time upfront, but provides many advantages:

Far more affordable than canned beans. Dried beans keep for years.
Ability to control sodium and seasonings based on your dietary needs.
Beans retain more nutrients when cooked from scratch.
Wider variety of bean types available dried rather than canned.
Cooked beans freeze beautifully for future meals when time is short.

Put in the initial time cooking a batch of beans from scratch, and you are rewarded with a pantry staple that can be used in countless quick and healthy meals.

Getting the right salt-to-bean ratio when cooking dried beans may take some trial and error. But once you find the magic number for your taste buds, you can turn out perfect pots of beans anytime. Just be sure to factor in the bean variety, salt type, and any other salty ingredients in the dish. Mastering the art of seasoning beans as they cook will elevate all your bean-based soups, dips, salads and more.

how much salt do you put in dry beans

Don’t add acid too early

Wherever you stand on soaking, youll want to be sure not to add acid too early. This includes things like tomatoes, vinegar, molasses, lime or lemon juice, and other things you might put on your beans to make them taste better. Adding the acid too early will inhibit proper cooking and the beans wont get tender.

Beware old beans

Dried beans have a long shelf life, but after about two years they wont cook up as well — theyll never get tender. (Adding a small amount of baking soda can help if you run into this issue, but dont use that trick with fresher dried beans or they may turn to mush.)

Since dried beans dont always come with an expiration date on the bag, Food52 recommends labeling them with when you bought them so you can at least keep track of how long theyve been in the pantry.

If your beans are truly ancient, you dont have to toss them — use them as pie weights!

How to Cook Dried Beans – The Right Way – For Maximum Nutrition

FAQ

How much salt to add to dried beans?

To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours.

How many teaspoons of salt per cup of beans?

Beans will take between 1 to 2 hours to cook, depending on size and freshness. Add salt when beans are tender but still too firm to enjoy eating (2-3 teaspoons salt per pound dry beans or 1 to 1½ teaspoons salt per cup dry beans).

How much salt per pound of black beans?

You can’t add too much water here, but you can add too little. Use about 4 quarts of water per pound of beans and add two to three tablespoons of salt as a good rule of thumb. Adding salt during soaking, rather than early during cooking, will make the beans creamier and less likely to explode.

How much salt do you put in unsalted green beans?

On the other hand, green beans cooked in unsalted water take longer to cook and come out bland and dull. Here’s how you can see the science in action: Add ¼ cup of table salt and 1 pound of trimmed green beans to 2 quarts of boiling water. Return the water to a boil, and cook for 6 minutes.

How much salt should you add to beans?

Beans are like little sponges — they soak up flavors, and if you’re not careful, they can end up bland or overly salty. So, how much salt should you add to your beans? The answer isn’t one-size-fits-all, but there’s a general rule of thumb that works wonders: for every pound (about 2 cups) of dry beans, use about 1 tablespoon of salt.

How much water do you need to cook dried beans?

Generally speaking, you need 1 quart of water for every 1 cup of dry beans. Step 4: Simmer gently over medium heat and allow the dried beans to cook until they reach your desired tenderness, periodically checking the beans for doneness. Add more water as needed to ensure the beans are fully submerged during the cooking process.

How do you cook black beans in salt water?

) All you do is put 2 tablespoons of salt in about 4 quarts of water and stir well. Add 1 lb of beans and soak overnight. Drain the beans, and rinse salt water off. Cook as directed or according to the recipe you are using.

How to reduce salty beans?

1. Dilution with Unsalted Liquid Diluting salty beans with unsalted liquid is one of the most effective methods to reduce saltiness. You can use water, broth, or stock to dilute the salt concentration in the dish. Add the liquid in small amounts and taste frequently until you achieve the desired salt level.