How to Cook Beans
User Reviews
5
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Prep Time
8 hrs
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Cook Time
2 hrs
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Servings
8 to 12 (makes 6 cups)
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Cuisine
American
How to Cook Beans
Description
How to Cook Beans offers a reliable process for preparing several common types of dried beans to an al dente yet tender texture. Initially, beans are sorted and soaked in water overnight to eliminate debris and soften them, which translates into more even cooking. Post-soak, beans are drained and rinsed before being gently simmered in a pot with fresh water, preventing vigorous boiling that could break the beans. Skimming foam formed during early boiling helps keep the broth clean.
After the initial simmer, salt and optional flavoring aromatics—such as onions, garlic, peppercorns, and herb stems—are introduced to enrich the cooking liquid without overpowering the beans. The simmer continues with periodic checking for doneness, water topping if needed, and stirring to prevent sticking or burning. When tender, the aromatics are discarded, and the beans can be further seasoned with salt and pepper before serving or cooling for storage.
Side details include that adzuki beans require no soaking, only a quick rinse, followed by similar simmering steps. The recipe notes storage options, recommending refrigerated beans to be used within five days or freezing for extended preservation. This method is practical for meal prepping and creating base ingredients for other dishes that call for cooked beans.
Ingredients
- 2 cups dried beans
- water
- salt sea salt
optional aromatics:
- onion or halved shallots, quarters
- garlic smashed or sliced, cloves
- Scrap veggies like scallion tops, fennel fronds, herb stems
- Desired spices like bay leaves, peppercorns
Instructions
For black beans, white beans, red beans, garbanzo beans:
- Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.
- Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
- When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.
For adzuki beans:
- Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.
For split peas:
- Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They're great for thickening soups and stews.
User Reviews
Overall Rating
5
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