How to Cook Dried Beans

Before 2020, I had beans here and there, but like many panicked pandemic shoppers, I ended up reaching for a wild amount of shelf-stable foods like dry and canned beans. I had never cooked dried beans before, but with lots of time on my hands, it was a perfect project to take on during lockdown. Since then, both dry and canned beans have become an integral part of our diet. While I first turned to dried beans because they felt like apocalyptic food security insurance, they have stayed an important part of our kitchen for a lot of other reasons. 

First, and most importantly they are delicious and so wildly versatile. There are so many different ways of preparing them and using them in other recipes that I can't ever imagine being bored of these amazing legumes.

Secondly, they're an amazingly affordable source of plant protein. Over the past few years, I've heard a lot about rising food prices, and well, yes, a lot of items have become more expensive- Our family's grocery bills have become significantly smaller because beans have replaced more expensive items like meat. 

Thirdly, it's so amazingly healthy. I've started to geek out on reading academic studies about the amazing health benefits of beans and it's pretty extraordinary! I'm working on another post about all of the health benefits but you can see some of the references in my post about navy beans and great northern beans. When my husband was faced with some health challenges that required him to make some significant dietary changes, including losing some weight, beans became even more important in our diet. 

Below you're going to find a lot of information about dried beans. If you are just here for a simple and straightforward recipe, jump to the recipe card. If you are looking to get the most out of cooking with dried beans, I have lots of tips and tricks for you. Use the table of contents links to navigate through different sections. And if you really want to geek out with me about beans, head over to my category pages all about beans and lentils. 

Jump to:

• The Beans
• Soaking Beans
• Brothy Beans vs. Simple Beans
• The Seasoning
• Mix it Up 
• Cooking Instructions
• Testing for Doneness
• How to Serve 
• Tips, Tricks, and Alterations
• Recipe

The Beans

There are so many types of beans—black beans, pinto beans, navy beans, garbanzo beans (chickpeas), red kidney beans, and more. Each has its own unique flavor and texture, but all can be cooked using the methods I’ll share below. One general rule: always sort and rinse your beans before cooking. You never know when you might find a small stone or shriveled bean that didn’t quite make the cut.

Soaking Beans

Why Soak or Not?

Soaking beans has a few advantages: it reduces cooking time, helps beans cook more evenly, and makes them easier to digest by breaking down some of the indigestible sugars that can cause bloating. However, soaking isn’t always necessary, especially for beans with thinner skins like black beans or lentils. 

Here are three methods:

Overnight Soak- This is the traditional way to soak beans. Place them in a large bowl, cover with 3-4 inches of cool water, and add 1 tablespoon of salt per pound of beans. Let them soak overnight or for at least 8 hours.

Quick Soak- In a rush? No worries! Add your beans to a large pot and cover with 2-3 inches of water. Bring the water to a boil, then remove from heat and let them soak for 1 hour. Drain and they’re ready to cook.

No Soak- If you're short on time or simply prefer not to soak, you can cook your beans straight from dry. Just be prepared to cook them longer and add a little extra water to the pot as they simmer. This method works particularly well in a pressure cooker or slow cooker.

Brothy Beans vs. Simple Beans

Beans can be served in a couple of different ways depending on what you’re craving or planning to make.

Simple Beans

For beans that you plan to use in other dishes (like salads, refried beans, or burritos), you'll want to cook them in enough water or stock so that the cooking liquid does not come overly starchy. This way, the beans are easier to drain and incorporate into other recipes. When I know the beans are going to be served on their own without their broth or going to be incorporated into other recipes, I don't bother chopping the aromatics- I just throw the peeled carrot in whole and cut an onion in half. Sometimes, I will slice the top of a head of garlic and throw the thing in. After it's done cooking, I just remove the veggies before storing or draining and serving the beans. 

Brothy Beans

I love brothy beans for dinner with a crusty piece of bread.  These beans are served in their cooking liquid, almost like a stew. Perfect for a cozy dinner! When I know I am going to eat my beans this way I am sure to add more seasoning, including herds and spices. I also saute the aromatics like onions, garlic, and celery before adding the beans and broth- similar to how you would start a soup. 

NOTE: 

You can certainly eat the simple beans in their broth a liquid. They will just be in a more simple Bean broth without the chopped vegetables. You can also use the broth beans and other recipes especially soups or baked dishes like stuffed peppers. If you're making them for a bean salad you might consider not cooking them quite as long and know that if you are using beans cooked with this broth bean method you're also going to end up with some of the top cooked onion in the salad as well. Which could also taste delicious, it's just a factor to consider.

The Seasoning

Seasoning your beans is where the magic happens! Here’s how you can take your pot of beans from good to great:

• Salt and Spices: Don’t believe the myth that salting beans at the beginning of cooking makes them tough. It actually enhances flavor and helps soften them! Add 1 tablespoon of salt per pound of beans. You can also spice things up with cumin, paprika, or chili powder.
• Herbs: Fresh or dried herbs like rosemary, thyme, or bay leaves infuse the beans with subtle, aromatic flavor.
• Aromatics: Throw in some chopped onions, garlic, carrots, or celery to elevate the taste.
• Meat and Stocks: For extra depth, cook your beans in chicken or vegetable broth. Adding ham hocks, bacon, or pancetta can also impart a rich, smoky flavor.

Mix it Up 

Variety is the spice of life! While we eat beans all of the time we're always switching between different kinds of beans and spice herb combinations. Here are three sets of ingredients for three different styles of cooking dried beans. For full instructions for each recipe, follow the links. These methods and ingredient combinations are interchangeable. 

The recipe card below is for a "simple" style, like this navy bean recipe, where the aromatics are removed at the end of cooking. While I love this way and it is super simple, I wanted to make sure you know how versatile dried beans can be.  On the other end is the Kidney Bean Soup (which is what my daughter calls red beans and rice). The dried kidney beans are cooked right in with all the other soup ingredients and are all served together. 

Simple Navy Beans 

• 1 pound dry navy beans
• 6 cups chicken broth
• 1 bay leaves
• 2 carrot peeled
• 2 celery
• 1 onion peel and cut in half
• ¼ teaspoon red pepper flakes
• Salt and pepper to taste

​Brothy Pinto Beans 

• 2 cups dry pinto beans
• 1 onion diced
• 4 garlic cloves minced
• 2 teaspoons salt divided
• ½ teaspoon dried oregano
• 1 teaspoon cumin
• 1 dried ancho chile
• 8 cups water

Kidney Beans Soup ("vegetarian red beans and rice recipe")

• 1 lb dried red kidney beans or dried red beans
• 10 cups of water
• 1 tablespoon olive oil
• 1 medium sweet onion diced
• 1 green bell pepper diced
• 2 celery ribs diced
• 2 tablespoons tomato paste
• 3 cloves garlic minced
• 1 ½ teaspoon Cajun seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon liquid smoke
• 1 dried Thai chili
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon apple cider vinegar

Cooking Instructions

Stovetop Method

1. Start with 1 pound of dried beans. Sort and rinse them well, then place in a large pot. Add enough fresh water to cover them by 2-3 inches and add a bay leaf and a tablespoon of salt.
2. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook uncovered for 1-3 hours, depending on the bean type and whether they were soaked. Stir occasionally and add water if needed to keep the beans submerged.
4. Test for doneness by smashing a bean against the side of the pot. It should smoosh easily but still hold its shape.

Slow Cooker Method

1. Add 1 pound of dried beans (rinsed and sorted) to the slow cooker along with 6 cups of water or broth.
2. Throw in aromatics like garlic, onions, or bay leaves and a tablespoon of salt.
3. Cook on low for 6-8 hours or on high for 3-4 hours until tender.

Pressure Cooker (Instant Pot) Method

1. Place 1 pound of dried beans in the pressure cooker with 6 cups of water, a tablespoon of salt, and any aromatics.
2. Seal the lid and set to high pressure for 30-40 minutes for unsoaked beans, or 15-20 minutes for soaked beans.
3. Let the pressure release naturally for at least 15 minutes, then check for doneness.

Testing for Doneness

Your beans are done when they are tender but not mushy. Test them by pressing one against the side of the pot—it should give easily. If you prefer firmer beans (for salads), check them a little earlier. For a creamier texture (great for soups or stews), cook them a bit longer.

How to Serve 

• In soups or stews with their cooking liquid
• As a side dish with olive oil, salt, and pepper
• Beans salads ( try my white beans salad, black bean and corn, kidney bean salad, 3 bean salad, chickpea salad...) 
• Mashed for refried beans
• Blended into dips like hummus ( try my kidney bean salad and dill pickle hummus) 

Tips, Tricks, and Alterations

• For creamier beans: Add a splash of olive oil while cooking.
• Speed up the cooking process: Add ¼ teaspoon of baking soda to the cooking water.
• Use broth instead of water: For more flavor.
• Cook beans in large batches: They freeze well for later use!
• Avoid acidic ingredients until the end: Tomatoes or lemon juice can slow down cooking.
• Store beans in their cooking liquid: This prevents them from drying out in the fridge.

If you’ve tried this Dried Bean Recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.

Recipe