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!.
Growing your own beans and harvesting them fresh from the garden is extremely rewarding. Their just-picked flavor and texture simply can’t be beat. White beans, including cannellini and navy beans, are a versatile choice perfect for soups, stews, sides, salads and more. Follow these simple steps to turn your homegrown white beans into a delicious addition to any meal.
Picking and Prepping the Beans
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Harvest beans when the pods appear plump and firm. Pop them open to check the beans inside. They should look full sized and feel hardy when pressed.
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Carefully remove the whole bean pods from the vine taking care not to damage the plant.
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Rinse freshly harvested bean pods thoroughly under cool water
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Open the pods and remove the beans. Discard any pods, stems and debris.
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Inspect the beans and discard any that are discolored, wrinkled or otherwise damaged.
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For fresh shell beans like cannellini or navy, you can cook them directly after harvest For green beans, snap or cut them into desired sizes
Blanching the Beans
Blanching is a quick pre-cook that helps lock in color, texture and flavor.
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Fill a large pot with salted water and bring to a boil.
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Add the cleaned, prepped white beans and cook for 2-3 minutes. They will turn bright green.
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Drain beans into a colander and immediately dunk them into an ice bath. Let stand for 2-3 minutes.
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Drain beans well. They are now ready to cook as desired.
Cooking Methods
You can cook your blanched beans using a variety of different techniques:
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Boiling: Cover beans with lightly salted water and simmer until just tender, 5-10 minutes. Drain well.
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Steaming: Place beans in steamer basket and steam 5-10 minutes until desired tenderness.
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Sautéing: Heat oil in pan. Add beans, garlic, herbs and sauté 5-7 minutes. Season with salt and pepper.
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Roasting: Toss beans in oil, spread on a baking sheet and roast at 425°F for 15-20 minutes until browned in spots. Sprinkled with desired seasonings.
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Grilling: Skewer beans or wrap in foil. Grill over medium heat, turning occasionally for 10-15 minutes. Drizzle with vinaigrette or herb oil.
Seasoning and Serving
Freshly cooked white beans are delicious dressed up with all kinds of flavors:
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Toss warm beans with fresh herbs like rosemary, thyme, sage or basil.
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Sprinkle with lemon or lime juice and zest.
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Swirl in a drizzle of olive oil and season with salt and pepper.
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Mix in diced garlic, shallots or onions.
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Add a splash of vinegar like red wine, sherry or balsamic.
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Fold in chopped fresh tomatoes or sundried tomatoes.
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Top with grated parmesan cheese and toasted breadcrumbs or nuts.
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Garnish with crumbled bacon or pancetta for a heartier dish.
Fresh shell beans can be served as a side dish, added to soups and stews, pureed into dips, or tossed into pasta salad or crisp green salads for a nutrition boost. Enjoy their stellar just-picked flavor!
Storing and Freezing Beans
To keep fresh flavor, cook only what you plan to eat right away. Store any extra cooked beans:
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In an airtight container in the refrigerator for up to 4 days.
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In freezer bags or containers for 4-6 months.
To freeze raw beans, blanch first, then cool, drain and pack into airtight freezer bags. Frozen raw beans will last about 8 months.
Common Questions
Can I eat raw white beans from the garden?
Raw beans are edible straight from the vine but cooking them improves flavor and digestibility.
Do fresh shell beans require soaking before cooking?
Unlike dried beans, fresh beans do not need soaking. Simply cook within a few days of harvest.
How do I know when my beans are done cooking?
Check for tenderness periodically. Beans should be al dente – tender but with a slight bite. Take care not to overcook.
Can I use leftover bean cooking liquid?
The nutrient-rich bean broth makes a wonderful base for soups or vegetable stock.
What’s the difference between fresh and dried white beans?
Fresh beans have higher moisture content. Dried beans need soaking before cooking to rehydrate them.
How long do fresh beans last after picking?
Store freshly picked beans in the fridge and use within 3-5 days for best quality, before they start to dry out.
With their naturally sweet flavor and creamy texture, homegrown white beans are a real treat. Follow these tips for harvesting and cooking up their garden-fresh goodness.
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.
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!
