Learn How to Cook Dried Beans at home so you’ll always have some on hand. You can make different kinds of beans this easy way on the stove and then add them to salads, soups, stews, and more!
Here is everything you need to know about how to cook dried beans! It is super easy. I can guarantee you have all tools on hand already.
All you need is a large pot, small mesh strainer or a perforated spoon, and any storage containers. And a little bit of time!.
The Complete Guide to Cooking Times for Dried Beans
As a protein-packed, budget-friendly staple, beans offer a wealth of nutritional benefits. But figuring out exactly how long to cook dried beans can be a bit tricky for home cooks. Bean varieties have differing cook times and preparation methods that impact doneness.
This complete guide covers everything you need to know about achieving tender. perfectly cooked dried beans including
- Cooking times for popular bean varieties
- Factors that affect cook times
- Tips for checking doneness
- Common mistakes to avoid
- Storing cooked beans
Armed with this info you’ll turn out tasty pots of beans with confidence!
Cooking Times for Common Dried Bean Varieties
Not all dried beans are created equal when it comes to cook times, Here are general time ranges for popular types
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Black beans – 1 to 1 1/2 hours
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Pinto beans – 1 to 1 1/2 hours
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Kidney beans – 1 to 1 1/2 hours
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Cannellini beans – 1 to 1 1/2 hours
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Navy beans – 1 to 1 1/2 hours
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Great northern beans – 1 to 1 1/2 hours
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Cranberry beans – 1 to 1 1/2 hours
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Lima beans – 1 to 1 1/2 hours
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Fava beans – 1 to 2 hours
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Flageolet beans – 1 to 1 1/2 hours
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Anasazi beans – 1 to 1 1/2 hours
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Lentils (brown, green, etc.) – 20 to 45 minutes
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Split peas – 30 to 60 minutes
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Black-eyed peas – 50 to 60 minutes
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Mung beans – 45 to 60 minutes
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Adzuki beans – 50 minutes to 1 hour
As you can see, most common beans take 1 to 2 hours to become tender when simmered. Smaller beans like lentils and split peas cook faster.
Factors That Affect Bean Cook Times
Several key factors impact how long beans take to become tender:
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Bean variety – The main factor. Larger beans simply take longer.
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Soaking – Pre-soaking beans shortens cook time by partially rehydrating them. Beans cook faster when soaked overnight vs. quick-soaked.
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Water – Cooking in abundant water speeds up cook time. Too little water causes uneven cooking.
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Acidity – Acidic ingredients like tomatoes, wine or lemon juice slow cooking.
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Salt – Adding salt before beans are tender toughens skins through osmosis. Salt later in cooking.
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Age of beans – Older, dried-out beans take longer. Buy beans from stores with good turnover.
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Altitude – At high altitudes, water boils at lower temps, slowing cook times.
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Stove variables – Electric stoves may heat more unevenly, increasing time.
Taking these factors into account helps estimate bean doneness, but tasting and testing texture periodically gives the best sense.
How to Check When Beans Are Done
These easy methods confirm when your beans have reached the optimum tenderness:
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Mash test – Mash a bean against the pot side with a spoon. Well-cooked beans easily crush.
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Bite test – Bite into a bean. It should be completely soft and creamy in the center.
-Texture – Beans should be soft and intact but not splitting or mushy.
- Flavor – Well-cooked beans absorb surrounding flavors.
Err on the side of slightly underdone when testing, as beans continue cooking after heat is removed. Drain immediately to preserve texture.
Common Mistakes That Lead to Undercooked Beans
It’s frustrating when beans turn out unpleasantly crunchy. Avoid these pitfalls:
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Not soaking – Skipping soaking makes beans far tougher. Always soak for best texture.
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Insufficient water – Too little water is a top reason beans bake up stiff. Beans need ample liquid.
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Salt too early – Salt toughens bean skins, so add it later in cooking unless beans are pre-soaked.
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Undercooking – When in doubt, cook beans longer. Test often as they near doneness.
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Acidic ingredients – Tomatoes, citrus and wine can dramatically increase cook times. Add them late.
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Old beans – Very old, dry beans take longer. Purchase beans from markets with good turnover.
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Changing heating method – Such as slow cooker to stovetop. This resets the cooking process.
Mastering the ideal doneness for dried beans requires paying attention to their age, soaking time, water amount and other factors. But with practice, you’ll turn out perfectly cooked beans every time!
Storing Cooked Beans
Once your beans are cooked, proper storage is key for enjoying their optimum texture:
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Cool beans in their cooking liquid before refrigerating. The liquid prevents beans from drying out.
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Store beans and liquid together in a sealed container in the fridge up to 5 days.
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Freeze extra portions up to 6 months. Thaw in the refrigerator before using.
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Add extra virgin olive oil or cooking liquid to beans before reheating to restore moisture.
Following a few simple guidelines will keep your hard work intact so you can quickly enjoy tender, creamy beans all week long.
Tips for Cooking Beans Faster
While dried beans ultimately need time to become tender, these tricks help speed the process:
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Soak beans overnight or quick-soak before cooking. Hydrated beans cook faster.
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Use a pressure cooker. Beans are done in 30 minutes to 1 hour.
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Simmer beans vigorously in ample water, just below a boil.
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Cook beans in a broth or sauce versus plain water for added flavor.
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Add acids like tomatoes late in cooking to prevent toughening skins.
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Cook beans in smaller batches using more water in relation to beans.
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Use freshly harvested beans. Older beans found in bulk bins take longer.
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Cut soaked beans in half before cooking. More surface area means faster hydration.
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Add a pinch of baking soda to the soaking liquid to start breaking down beans.
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Use young, small beans like black beans which generally cook faster than mature beans.
With the right techniques, you can shave off some time while still yielding delicious, perfectly cooked beans ideal for any recipe.
The Takeaway on Cooking Dried Beans
Learning to prepare dried beans intimidates some home cooks, but a few simple guidelines make it easy:
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Soak beans in salted water before cooking to reduce gas and speed cooking.
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Simmer beans gently in ample water, testing often, until skins are tender and interiors are creamy.
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Expect most bean varieties to take 1 to 2 hours to become perfectly tender.
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Add acidic ingredients like tomato, citrus or wine late in cooking.
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Store cooked beans in liquid to prevent drying out and reconstitute with liquid.
Equipped with this handy reference for bean cook times, tricks to shorten cooking and methods for checking doneness, you can look forward to pots of fluffy, protein-packed beans ready to turn into soups, stews, salads and more!
References:
https://www.thespruceeats.com/cooking-dried-beans-and-peas-3376854
https://www.thekitchn.com/how-to-cook-beans-from-scratch-223110
https://www.thespruceeats.com/tips-for-cooking-dried-beans-3376808
https://www.seriouseats.com/2014/09/soaking-black-beans-faq.html
https://www.thekitchn.com/5-mistakes-to-avoid-when-cooking-dried-beans-tips-from-the-kitchn-107981
https://www.thekitchn.com/how-to-cook-dried-beans-in-the-slow-cooker-232110
https://extension.usu.edu/preserve-the-harvest/research/storing-home-canned-food
Why You’ll Love This Recipe
- Spend less: If you want to save money on organic BPA-free beans that cost $3–$4 a can, buy dried beans, cook them, and freeze them for later. Three times as much! A three-pound bag of organic dried beans costs $14, which is equal to fourteen cans of beans times $3, or $42.
- Stay away from BPA. Most cans are lined with BPA, which gets into food and is bad for people. That’s why there are now baby bottles, food containers, and cans that don’t contain BPA.
- Better for you: it can be organic, have less salt, or not salt at all.
- Freshly cooked beans taste better, are more fresh, and have more butter than canned beans. Once you taste them, you will know what I mean.
- To prepare meals ahead of time, cook a bunch of different kinds of beans at once. This will keep you fed for a few months. Chickpeas, black beans, and kidney beans all weigh three pounds each when I cook them. They last me about 6 months.
How to Make Dried Beans after Soaking
You’ll need a couple of hours but cooking dried beans is easy!
Here’s a quick overview of how to make beans after soaking, there is a full recipe card below.
- Sort the beans. There may be small stones or other things mixed in with them; take out those and any beans that are broken.
- To soak the beans, put them in a large bowl and add 2 to 3 inches of cold water on top of them. Let them soak for 8 hours or overnight.
- Rinse: Drain and rinse the soaked beans under cold water. Put them in a big pot and cover them with cold water up to three inches above them.
- For the beans, start on high heat and bring to a boil. Then lower the heat and let it simmer at a slow boil. Use a mesh strainer to remove any foam that rises.
- Add salt and keep cooking. The total time depends on how big and old the beans are; see my chart below. After 40-60 minutes of cooking, add salt to the pot. Keep cooking the beans until they’re soft on the inside but still have their shape. I recommend tasting every 20 minutes.
- Take out the cooked beans. Move them to a bowl with a slotted spoon. Alternatively, you can drain the beans through a mesh strainer. I love making soups and stews with the broth.
- Cool: Let them cool down, then use them right away or put them away for later.
To cook beans without soaking them, put them in a pot, cover them with water, and bring it to a boil. Cook for a while, stirring every now and then. It may take 4-5 hours, depending on the size and age of your dried beans.
The Secret to Cooking Beans The Right Way So You’re Not Farting All Day!
FAQ
How long to cook can beans on the stove?
Can beans cook in 2 hours?
How can I cook my beans faster?
Can you cook beans in 30 minutes?
How long does it take to cook beans?
For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours. Periodically check the beans for doneness and add more water as needed to ensure the beans do not dry out while cooking. Season with salt and pepper to taste when the beans are almost done. Drain and allow the beans to cool before storing.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
How long do dried beans take to cook?
The biggest thing to realize about beans is that they take time. Once they’re on the stove and simmering, it can take anywhere from an hour to four hours for them to become tender. There’s no predicting it. The age of your beans, variety, and size can all affect the cooking time. Here are some key tips when cooking dried beans on the stovetop.
How long does it take to cook black beans?
Check the beans after an hour. Cook the beans for 1 hour, and then begin checking for doneness. Depending on their age, size, and variety, beans can take anywhere from 1 to 4 hours to cook through. Add the salt when beans are just barely tender. Continue simmering until the beans are as tender and creamy as you like them.