How to Cook Dry Beans
User Reviews
5
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
6 cups
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Course
Side Dish, Main Course
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Cuisine
South American, Brazilian, International
How to Cook Dry Beans
Description
Cooking dry beans begins with sorting and washing, followed by soaking twice in cold water for 30 minutes each to help soften the beans and reduce cooking time. Once soaked, beans are drained and placed in a pressure cooker or instant pot with herbs such as bay leaves, dry spices, and optionally smoked meats like sausage, ham hock, or ribs to infuse a smoky depth.
The beans cook under pressure for 30 minutes, ensuring they become tender without falling apart. After depressurizing, the beans simmer uncovered in sauté mode, allowing excess liquid to evaporate and flavors to concentrate. Seasoning with salt and black pepper is done late in the process to avoid toughening the skins.
Meanwhile, animal fats like bacon or pancetta are rendered in a skillet along with aromatics such as onions and garlic (Brazilian sofrito or fresh garlic) to create a flavorful base. This rendered fat is added back to the beans for richness. An acidic ingredient such as vinegar brightens the final dish, balancing the smoky, savory flavors. This method yields beans that are both tender and deeply flavored, suitable for numerous recipes or as a comforting side.
Cooking times may vary for different bean types; the 30-minute pressure cook time is specific to black beans, and adjustments should be made accordingly.
Ingredients
- 16 oz dry beans
- smoked sausage optional, smoked animal product of choice
- ham hock
- smoked ribs
- 1-2 bay leaves
- 1-2 dry herbs
- 1-2 smoked pepper optional, heat of choice
- 1-2 chipotle in adobo
- 1-2 jalapeño
- 1/2 tsp cumin or other spices
- 4 trips pancetta or bacon or other animal fat
- 1 Tbsp olive oil
- 1 medium onion diced
- 2 tbsp Brazilian sofrito or 6 cloves of garlic, minced
- 1/2 tsp vinegar acidic ingredient
- black pepper to taste
- 1 tsp salt *start with 1 tsp, taste then add more as needed. The quantity of salt will always vary according to other ingredients you're adding that already contain salt - bacon, sausage etc, for example.
Instructions
- Follow the instructions above to pick, wash, then soak the beans in cold water for 30 mins.
- Change the water, and soak in cold water for another 30 mins.
- Drain beans, then add them to a pressure cooker or instant pot. Add the desired dry herbs, dry/smoked pepper, and/or smoked animal producst such as smoked sausage, smoked ribs, smoked ham hock... at this time - cover with 5 to 5 1/2 cups of water.
- Close the instant pot, and cook on manual for 30 mins**
- After 30 mins, safely release the pressure and open the pan.
- Change the now open/uncovered instant pot settings to sauté mode, and let the beans simmer, stirring occasionally.
- Season with salt and pepper, add the spices, and the acid. Stir and continue to simmer.
- Meanwhile, add fat of choice (bacon, pancetta, olive oil...) to a large skillet over medium to high heat. (If using animal fat, render the fat, and cook until browned. You may need a little olive oil as well before you add the aromatics)
- Add the aromatics (such as onions, shallots...) to the skillet and sautée until the transparent and soft, 2-3 mins.
- Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
- Pour the contents of the skillet into the beans, stir and let it simmer until desired thickness is reached.
- If freezing, portion the beans into freeer safe containers, and let them cool to room temperature before closing and putting away. Read Freezing Beans section above for more detail.
Bom Apetite!
Notes
- Soak beans in cold water twice for 30 minutes each to soften before cooking.
- Cooking time of 30 minutes under pressure is recommended for black beans; adjust for other bean types accordingly.
- Add salt after pressure cooking to prevent beans from toughening during cooking.
- Include smoked meats and rendered fats like pancetta for richer flavor.
- Use vinegar or other acidic ingredients to add brightness to the finished beans.
User Reviews
Overall Rating
5
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