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Why I Love Cooking with Dry Beans
I love beans. They’re such a versatile ingredient, and I use them all the time in my cooking. From soups to salads to tacos, they somehow work in just about everything. I’ve got several recipes that use beans, so it’s safe to say they’re a staple in my kitchen.
Learning how to cook dried beans was a must for me. Not only are they way more affordable than canned, but they also taste better and can be customized with whatever flavors you like.
In this post, I’m breaking down how to cook beans from scratch, along with tips for five popular types including Navy, Cannellini, Black beans, Pinto Beans and Kidney beans! Once you try making your own, there’s no going back!
How to Cook Dried Beans
Cooking beans at home is so easy! It does take some planning, but the process is pretty simple and requires minimal hands-on time. No matter the type of beans you’re cooking, you want to first sort through the dried beans to remove any debris or damaged beans and rinse them in a colander. Then, follow the instructions for your particular type of beans below.
How to Cook Navy Beans
How to Cook Cannellini Beans
How to Cook Black Beans
How to Cook Pinto Beans
How to Cook Kidney Beans
My Best Dried Beans Tips
- Try a quick soak instead of an overnight soak. Place the beans in a pot and cover with water, bring to a boil for 2-3 minutes, then remove from heat and let sit, covered, for 1 hour. Drain, rinse, and proceed with cooking.
- Add salt last when cooking dried beans. If you’re using salt, add it toward the end of cooking (about 15-20 minutes before it is done) to avoid toughening the beans.
- Mind the heat. Beans cook best at a gentle simmer. Boiling them vigorously can cause the skins to split and the beans to become mushy.
- Bean cooking times. Use the following times (after soaking) as a general guideline: Navy beans, Cannellini beans, and black beans will cook for about 1 to 1.5 hours. Pinto beans and kidney beans will cook for 1.5 to 2 hours.
Recipes to Make with Beans
- Beef and Kidney Bean Chili
- Red Kidney Bean Lentil Salad
- Easy White Bean Soup
- White Bean Chicken Chili
- Sheet Pan Beef and Bean Nachos
- Cheesy Bean Quesadillas
- White Bean Salad
- White Bean Hummus
Recipe Help & Common Questions
After cooking beans, drain them well and let them cool completely before storing them in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm them in a microwave for a few minutes or simmer gently on the stovetop with a splash of water.
Cooking dried beans is simple but does take some planning ahead. And that’s in big part because of the soaking step. Though it’s not strictly necessary, soaking the beans reduces cooking time and helps cook them evenly. However, unsoaked beans can still be cooked; they’ll just take longer to become tender.
This usually happens if the beans are old or haven’t soaked long enough. Dried beans that have been sitting on the shelf for more than a year can take much longer to cook and may not soften completely. Always check the expiration date and soak the beans for 8–12 hours before cooking. If they’re still hard, try cooking them longer and ensure you’re simmering, not boiling, to avoid breaking the skins.
Beans can split if the heat is too high or if they weren’t soaked beforehand. Make sure to cook them at a gentle simmer rather than a rolling boil. If you’re skipping the soaking step, expect a few beans to split as they absorb water more quickly during cooking.
More Cooking Tutorials:
- How to Make Refried Beans
- How to Cook Barley
- How to Cook Bulgur Wheat
- How to Cook Basmati Rice
- How to Cook Farro
- How to Cook Lentils
- How to Cook Brown Rice
- How to Cook Couscous
- How to Cook Quinoa
- How to Cook Chickpeas
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How to Cook Beans
Ingredients
- 1 cup dried beans per type
- Water to soak and cook
- Optional: salt, black peppercorn, firm herbs, whole garlic cloves, bay leaves, or onion wedges for flavoring
Instructions
- Sort through the dried beans to remove any debris or damaged beans if needed and rinse in a colander.
- Place the beans in a large bowl and add water to cover the beans by at least 2 inches. Soak for 8-12 hours. This step is optional, but it helps soften the beans and reduce cooking time.
- Drain the beans. Transfer the beans to a large pot. Add fresh water to cover the beans by at least 4 inches. Add a bay leaf, garlic cloves, onion, or herbs for extra flavor. If you’re using salt, add toward the end of cooking (about 15-20 minutes before done) to avoid toughening the beans. Bring to a boil, then reduce heat to a simmer and cook for 1-2 hours, depending on the bean*, until tender but still hold their shape. Add salt, if you’re using.
- Once the beans are fully cooked, drain them. Use in a recipe and allow them to cool completely and store in the fridge for up to 5 days or freeze them for up to 3 months.
Equipment
Notes
Navy Beans: 1 to 1.5 hours
Cannellini Beans: 1 to 1.5 hours
Black Beans: 1 to 1.5 hours
Pinto Beans: 1.5 to 2 hours
Kidney Beans: 1.5 to 2 hours Storage: After cooking beans, drain them well and let them cool completely before storing them in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm them in a microwave for a few minutes or simmer gently on the stovetop with a splash of water.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
