Canned beans are convenient, but in terms of affordability, taste, and texture, dried beans have them beat. Do not be afraid to cook dried beans if you have never done it before. My method is simple, hands-off, and very effective. They come out soft and creamy, with a rich, aromatic broth surrounding them. They’re tasty enough to eat on their own when they’re hot from the stove with a ladle of cooking liquid.
You can use dried beans in bowls, soups, tacos, and other dishes just like you would use canned beans. Cook a big batch and freeze them to have on hand. Trust me, you’ll thank yourself later!.
Dried beans are an affordable, nutritious, and versatile ingredient that can be used in many delicious dishes. However, before cooking dried beans, there are a few steps you need to take to prepare them properly. In this article, I’ll walk you through the entire process of preparing dried beans, from sorting to soaking to cooking.
Why Cook with Dried Beans?
Dried beans have many advantages over canned beans:
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They are significantly cheaper than canned beans. Dried beans can cost just pennies per serving compared to over a dollar for canned.
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They have a superior texture – firm yet creamy when cooked right, unlike the mushiness of most canned beans.
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They allow you to control flavoring by adding your own herbs and spices.
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There are more bean varieties available dried rather than canned.
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They have a longer shelf life than canned often over a year if stored properly.
So while cooking with dried beans requires more time upfront, the payoff of great taste and nutrition at a low cost makes it worthwhile.
Step 1: Sorting and Rinsing
The first step when preparing dried beans is to sort through them to remove any debris, then rinse them clean.
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Pour the beans out onto a rimmed baking sheet or plate. Visually inspect and use your fingers to sort through, removing any pebbles, shriveled beans, or other debris.
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Transfer the beans to a colander and rinse under cool running water for 30 seconds to 1 minute. The rinse removes any dust on the bean skins.
Sorting and rinsing are quick but important steps that prevent bites of grit or moldy beans, ensuring your finished dish tastes great.
Step 2: Soaking the Beans
Soaking dried beans before cooking is highly recommended for two reasons:
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It shortens cooking time by rehydrating the beans. Beans cook faster when already fully hydrated by soaking.
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It improves digestibility by beginning to break down the complex sugars that cause gas.
There are two methods of soaking to choose from depending on your timeframe:
Overnight Soak
This traditional method gives 8-12 hours for beans to gradually absorb water.
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Place sorted/rinsed beans in a bowl and add enough water to cover by 2-3 inches. Add a pinch of salt.
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Refrigerate for 8-12 hours. The beans will plump up as they rehydrate.
Quick Soak
If you’ve forgotten to soak beans overnight, this rushed method takes just 1 hour.
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Place sorted/rinsed beans in a pot and cover with 2 inches of water. Bring to a boil.
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Remove pot from heat, cover, and let beans soak for 1 hour at room temperature.
Drain the soaked beans in a colander afterward, discarding the water used for soaking.
Step 3:Cooking the Beans
Soaked beans cook faster and more evenly than unsoaked. Cooking time varies by variety, but most beans take 1-2 hours.
Stovetop
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Place drained beans in a pot and cover with fresh water by 2-3 inches. Add a pinch of salt and any aromatics like onions, garlic, or herbs.
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Bring to a boil over high heat, then reduce to a gentle simmer. Let cook with the pot partially covered until beans are tender, topping off water as needed.
Multicooker/Pressure Cooker
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Combine drained beans with fresh water in the pot, salting lightly. Use bean/stew or manual setting.
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Cook for the time specified based on bean type, natural or quick release. Check beans for doneness.
The beans are perfectly cooked when tender with no crunchy cores but still hold their shape without bursting or becoming mushy.
Storing Cooked Beans
For homemade beans ready when you need them, store fully cooked beans in their cooking liquid in an airtight container in the fridge for up to 5 days. The liquid helps keep them moist. Portion beans into freezer bags and freeze for even longer storage.
When armed with this easy process of sorting, soaking, and simmering, you can whip up batch after batch of homemade beans full of nutrition and flavor. Dried beans are worth the small upfront effort.
Cooking Dried Beans – Exceptions
My favorite way to cook dried beans is with this method. It works for black beans, pinto beans, cannellini beans, kidney beans, cranberry beans, and more. However, there are a few exceptions to the rule:
- Lentils. You don’t have to soak these beans before cooking them. Each type has a different texture and a short cooking time. Here’s how to cook black, green, brown, and red lentils.
- Split peas. Also, green and yellow split peas cook quickly and don’t need to be soaked. It takes about 25 minutes to cook green split peas and 30 to 40 minutes to cook yellow split peas. Both are great for soups because they cook down into a smooth, creamy puree.
- Adzuki beans. If you can find these little red beans, I really think you should try them. They taste great when cooked for 35 to 40 minutes with salt and any aromatics you like (read more about these below!).
To make dried beans taste even better, cook them with sea salt and water. Then, add an onion, garlic, or other aromatics to the pot. These simple additions turn the starchy bean cooking liquid into a fragrant broth that tastes just as good as the beans themselves. Here are a few of my favorite aromatics:
- A strip of kombu: You don’t have to use this, but it makes the beans easier to digest.
- You can use quartered onions, halves of shallots, or smashed garlic cloves for onions and garlic.
- Herbs: A fresh sprig of thyme or rosemary, or the leaves or stems of sage, parsley, or cilantro I often add frozen herbs to my home cooked beans.
- Ground black pepper, bay leaves, dried chiles, or black peppercorns are all spices.
- Fruit and vegetable scraps, like celery leaves, onion ends, fennel fronds, and more! I freeze these to use when I cook beans or make vegetable stock.
Add one or more aromatics when you add the salt, 30 minutes into the bean cooking process. When the beans are tender, remove and discard any add-ins before you eat. Let me know what variations you try!.
Loved learning how to cook beans? Try cooking one of these pantry staples next:
Then, find 30+ pantry-friendly recipes here!
How to Cook Beans
Cooking dried beans is easy! Here’s what you need to do:
- Pick them over. Many times, small rocks or other things get mixed in with dried beans. Sort the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
- To soak or not to soak? I strongly advise that you soak your beans before cooking them. Not only will they be ready faster, but they’ll also be much easier to digest. Put the dried beans in a large bowl and add enough water to cover them by 2 to 3 inches. Discard any beans that float. After that, let the beans soak for at least eight hours or overnight. In the morning, drain and rinse the soaked beans.
- It’s time to cook! Put the soaked beans in a big pot and add two inches of water to cover them. If the beans haven’t been soaked yet, rinse them in a fine mesh strainer before putting them in the pot. Bring the water to a slow boil, then lower the heat and let it simmer for 30 minutes. Remove any foam that forms on top and throw it away.
- Add seasonings & continue cooking. Add salt to the beans after they’ve been cooking for 30 minutes. Keep cooking the beans until they are soft. If they start to look dry, add more water. Depending on how big and fresh your beans are, the cooking time could go up by 30 minutes to two hours. I recommend checking them every 30 minutes.
When the beans are tender, season to taste and remove them from the heat. Put the beans in a container that won’t let air in and put it in the fridge for up to five days. You can also freeze them for several months. For the full recipe, see below.
How to Cook Dried Beans – The Right Way – For Maximum Nutrition
FAQ
Do I have to soak dried beans before cooking?
How do you cook old dried beans?
What can I add to beans for flavor?
How to cook dried beans?
Let’s get into how to cook those perfect dried beans. 1. Sort and wash the beans. Pick through the beans and discard and shriveled beans or debris you find. Sometimes small stones are hiding in the beans and you don’t want to eat those! Place them in a colander and rinse them under cool water to eliminate any dust or dirt on the outside. 2.
Can you freeze refried beans?
Freezing refried beans is a simple and practical solution for dealing with leftovers. You can reheat them on the stove or in the microwave.
How do you cook dried beans on the stove?
Learn how to cook dried beans on the stove! Simmer them with water and salt, or add aromatics to the pot for extra flavor. Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.
How long do you soak dried beans before cooking?
How to Quick-Soak Beans: If you don’t have time for a longer soak, use this quick-soaking method: Cover the dried beans with ample water and season with salt (again, the water should taste pleasantly salty). Bring to a boil over high heat, then remove from heat. Let stand one hour, then drain and proceed to cooking.