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.
How to Cook Dried Beans
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 (USDA and NIH studies highlight the cardiovascular and metabolic benefits of regular bean consumption).. I've started to geek out on reading academic studies about the 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 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.
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.
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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 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 (see study on oligosaccharides and bean digestibility) 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- Place beans in a large bowl, cover with 3-4 inches of cool water, and add 1 tablespoon of salt per pound of beans. Soak overnight or for at least 8 hours.
Quick Soak- Add beans to a large pot and cover with 2-3 inches of water. Bring to a boil, then remove from heat and let soak for 1 hour. Drain and they're ready to cook.
No Soak- You can cook beans straight from dry-just be prepared for a longer cook time and add extra water as they simmer. This works particularly well for smaller beans like black beans.
The Science of Soaking
During soaking, water penetrates the seed coat and begins softening the bean's starches and proteins. This not only reduces cooking time but also makes beans easier to digest by breaking down certain oligosaccharides. According to USDA research and the Journal of Food Science (2018) (2018)*, pre-soaking can reduce cooking time by up to 30% and help improve texture uniformity.
Soaking also affects flavor and appearance-older beans with thicker skins benefit most, while fresher beans often need less soaking. You can discard the soaking liquid to help remove compounds that may contribute to digestive discomfort or slight bitterness.
Bean Types and Cook Times
| Bean | Soaked Time | Unsoaked Time | Texture | Notes |
| Black Beans | 45-60 min | 1½-2 h | Creamy, holds shape | Great for tacos & salads |
| Pinto Beans | 60-90 min | 2 h + | Soft & starchy | Ideal for refried beans |
| Navy Beans | 45-60 min | 1½ h + | Creamy | Perfect for soups |
| Kidney Beans | 90 min + | 2 h + | Firm | Boil 10 min first for safety |
| Chickpeas | 1½-2 h | 3 h + | Meaty | Excellent for hummus |
| Great Northern | 60-90 min | 2 h | Mild & tender | Great for brothy beans |
| Cranberry Beans | 60-75 min | 1½-2 h | Buttery texture | See my Cranberry Bean Recipe |
Note: The age of your beans matters-older beans take longer to soften.
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 you plan to use in other dishes (like salads, refried beans, or burritos), cook them in enough water or stock so the liquid doesn't become overly starchy. When I know the beans will be drained later, I toss in peeled aromatics like a halved onion or a whole carrot and remove them after cooking.
Brothy Beans: For dinner beans in their flavorful broth, add more seasoning, herbs, and spices. I like to sauté onions, garlic, and celery before adding the beans and broth-similar to starting a soup.
The Seasoning
Seasoning your beans is where the magic happens!
- Salt and Spices: Add 1 tablespoon of salt per pound of beans. Don't worry-salting early helps soften and flavor them. Try cumin, paprika, or chili powder for depth.
- Herbs: Rosemary, thyme, and bay leaves infuse beans with subtle aroma.
- Aromatics: Onions, garlic, carrots, or celery elevate the base flavor.
Broth or Stock: Use vegetable or chicken broth instead of water for more flavor.
Cooking Instructions
Stovetop Method
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. Bring to a boil over medium-high heat, then reduce to a simmer. 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. Test for doneness by smashing a bean against the side of the pot-it should smoosh easily but still hold its shape.
Troubleshooting Beans
- Still hard? Beans may be old, or acidic ingredients (like tomatoes) were added too early. Keep cooking with extra water.
- Too soft or mushy? Overcooked or cooked at too high a simmer.
Beans split open? Rapid temperature changes or vigorous boiling.
Batch Cooking & Storage
Cook once, eat all week! Dried beans are perfect for batch cooking.
- Store cooked beans in their liquid for 3-4 days in the fridge.
- Freeze in 1-cup portions (with liquid) for easy use.
- Use in soups, tacos, salads, or grain bowls.
How to Serve
When I make dried beans, my favorite way to enjoy them is simply as brothy beans - rich, savory, and comforting enough to eat on their own with a drizzle of olive oil and some crusty bread. If you're looking for more ways to use simple beans in other recipes, check out my bean category pages filled with everything from salads to soups and dips. At this point, I think the website officially has at least twice as many bean recipes as non-bean recipes, so there's plenty to explore!
FAQ
Do I need to soak beans before cooking?
Soaking shortens cooking time and improves digestibility, but it's optional. Try the quick soak if you're short on time.
What is the ideal bean-to-water ratio?
Use about 1 pound of beans to 6 cups of water or broth. Add more if beans absorb liquid quickly.
Can you freeze cooked beans?
Yes! Freeze in 1-cup portions with cooking liquid for up to 3 months.
Why are my beans still tough after hours of cooking?
They might be old or stored too long-beans older than two years can resist softening even with soaking.
Recipe
Cooking Dried Beans
Ingredients
- 1 pound dried beans black beans, pinto beans, or your favorite variety
- 6 cups of water or broth
- 1 tablespoon of salt
- 1 bay leaf optional
- Aromatics like garlic or onion optional
Instructions
- Sort and rinse beans. Place them in a large pot with 6 cups of water or broth.
- Add 1 tablespoon of salt and a bay leaf or aromatics if using.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 1-3 hours, stirring occasionally and adding more water as needed.
- Test for doneness by smooshing a bean; it should be tender but not mushy.
- Cool and store beans in their cooking liquid.
Did you make this recipe? Let me know!