Canned beans are convenient, but in terms of affordability, taste, and texture, dried beans have them beat. If you’ve never cooked dried beans before, don’t let it intimidate you! My method for how to cook beans is an easy, hands-off process with a huge payoff. They come out soft and creamy, with a rich, aromatic broth surrounding them. Hot from the stove with a ladle of cooking liquid, they’re good enough to enjoy as a meal on their own!
Of course, you can also use dried beans anytime you’d use canned – in bowls, soups, tacos, and more. Cook a big batch and freeze them to have on hand. Trust me, you’ll thank yourself later!
Heat to boiling; boil for 2–3 minutes. Remove from heat, cover, and soak for up to 4 hours. Hot soaking is the preferred method since it reduces cooking time, helps dissolve some of the gas-causing substances in beans, and most consistently produces tender beans.
How to Cook Beans
Cooking dried beans is easy! Here’s what you need to do:
- Pick them over. Small stones or debris are often mixed in with dried beans, so sift through the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
- To soak, or not to soak? I highly recommend soaking your beans before you cook them. They’ll be ready in a fraction of the time, and they’ll be much easier to digest. To do this, place the dried beans in a large bowl and add water to cover them by 2 to 3 inches. Discard any beans that float. Then, leave the beans to soak for at least 8 hours, or overnight. In the morning, drain and rinse the soaked beans.
- Time to cook! Transfer the soaked beans to a large pot and cover them with 2 inches of water. If you’re using unsoaked beans, rinse them in a fine mesh strainer before you add them to the pot. Bring the water to a gentle boil, reduce the heat, and simmer for 30 minutes, discarding any foam that rises to the surface.
- Add seasonings & continue cooking. When the beans have simmered for 30 minutes, season them with salt. Continue cooking until the beans are tender, adding more water if they begin to look dry. The cooking time could be anywhere from 30 minutes to 2 hours more, depending on the size and freshness of your beans. I recommend checking them every 30 minutes.
When the beans are tender, season to taste and remove them from the heat. Store the beans in an airtight container in the fridge for up to 5 days, or freeze them for several months! And for the full recipe, see below.
Cooking Dried Beans – Exceptions
I use this method for cooking dried beans for almost every bean variety: black beans, pinto beans, cannellini, kidney, cranberry, and more. However, there are a few exceptions to the rule:
- Lentils. There’s no need to soak these legumes before you cook them! Each variety has a distinct texture and short cooking time – learn about cooking black, green, brown, and red lentils here.
- Split peas. Green and yellow split peas also cook quickly and don’t require soaking. Green split peas cook in about 25 minutes, while yellow split peas take 30-40 minutes. Both are great for soups, as they dissolve into a smooth, creamy puree as they cook.
- Adzuki beans. These little red beans have a delightful sweet, nutty flavor, and if you can get your hands on some, I highly recommend you give them a try! Simmer them for 35-40 minutes with salt and your desired aromatics (read more about these below!).
Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful! These simple additions turn the starchy bean cooking liquid into a fragrant broth that’s just as tasty as the beans themselves. Here are a few of my favorite aromatics:
- A strip of kombu: This is optional, but it helps the beans become more digestible.
- Onions and garlic: Quartered onions, halved shallots, or smashed garlic cloves
- Herbs: A sprig of fresh rosemary or thyme, or sage, parsley, or cilantro leaves or stems. I often add frozen herbs to my home cooked beans.
- Spices: Black peppercorns, freshly ground black pepper, bay leaves, or dried chiles
- Vegetable scraps: Onion ends, fennel fronds, scallion tops, celery leaves, and more! I freeze these scraps for cooking beans or making homemade 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!
Preparing Beans // Quick Soak Method
FAQ
How do you cook beans so they are soft?
Why are my beans still hard after boiling?
Why don’t my beans get soft?
How do you make hard kidney beans soft?
How do you cook soft beans?
Place your beans in a large pot and cover with water. The water should be at least 2 inches above the level of the beans. Bring your beans to a boil and let them boil for 2-3 minutes. Remove your beans from the heat and let them soak for 1 hour. Let’s dive into some tips and tricks that will help you achieve perfectly soft beans every time.
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 does it take for beans to soften before cooking?
After turning off the heat, allow 10–15 minutes for the pressure to come down naturally before opening the lid. During this time, your beans will continue cooking. This is good for the beans, as the gentle, pressurized heat softens the beans.
How do you soften beans in a crock pot?
Acidic ingredients like tomatoes, vinegar, and citrus juices can also help soften beans. The acid helps break down the tough outer skin of the beans, making them more tender. Quick Note: Just be sure to add the acidic ingredients towards the end of the cooking process, as adding them too early can prevent the beans from softening.