Cooking dried beans can be confusing; yes, it’s a multi-step process and requires more planning than opening a can of beans. But once you get the hang of it, it’s not a big deal! Using dried beans is much more cost effective than canned, and you can control the salt and seasoning level, as well. Follow our step-by-step guide to learn how to cook dried beans.
Once you’ve cooked your beans, use them in recipes like Smashed Beans on Toast, Bean and Corn Salad and Jackfruit Burritos with Mango and Black Beans.
How to Cook Dried Beans
| Yield |
|---|
| 3 cups cooked beans |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 5 min | 60 min | 65 min |
Ingredients
- 1 cup of dried beans, any type (black, kidney, pinto, chickpeas, etc.)
- 1 small onion, quartered
- 2 cloves garlic, halved
- Salt, to taste
Method
- Place the beans in a large bowl and cover with plenty of cold water, at least 5 cups. Allow to soak in the refrigerator for at least 6 hours, or if possible, overnight.
- Drain the beans, place in a pot and cover with fresh water. Make sure the beans are covered with plenty of extra water.
- Cook over high heat until the water reaches a rapid boil. Reduce the heat, then add onion and garlic.
- Cover the pot and simmer gently for 30-60 minutes, when the beans are partially tender. Add salt to taste.
- Continue to simmer until beans are fully tender. This time varies per type of bean. Black and white beans take about 60 minutes; chickpeas, kidney, navy and pinto beans can take between 90-120 minutes to fully cook.
- When the beans are fully cooked, remove the onions and garlic. Strain the beans, but save the broth, which can be used in soups and stews. Your beans are now ready use in recipes.
- Video and photo: Dish Works
- Method: Karen Ferries-Yoon
