How to Cook Dried Beans for Better Flavor, Creamier Texture, and Big Savings

There are few things as comforting (and economical) as a big pot of beans. The entire process of slowly simmering legumes on the stovetop, from adding your seasonings to enjoying them warm from the pot, is a meditative experience. The flavor is far superior to canned beans–plus, you can give the beans a unique flavor profile all your own. The texture is also miles beyond what you’ll find in a can. 

Beyond flavor and texture, cooking dried beans is an easy way to save money on your weekly grocery bill. Dried beans cost a fraction of the price of canned beans. A 1-pound bag and a 15-ounce can cost roughly the same—between $1.50 and $2.00—but the bag yields about 6 cups of cooked beans, while a can yields about 1.5 cups. Ahead, learn how to soak and cook dried beans to save money and improve the flavor and texture of your soups, stews, salads, dips, and more.

What You Need to Cook Beans From Scratch

Kitchen basics are all that is required to cook up a big pot of beans. Here’s what you’ll need:

Equipment

• Strainer or sieve: Use a fine-mesh sieve or a basic kitchen strainer (the liner of a salad spinner also works) to rinse and sort the dried beans. You’ll use this same tool again when it’s time to drain the cooked beans. 
• Pot or Dutch oven with lid: Reach for a large saucepan, pot, or Dutch oven that is large enough to cover the beans with a few inches of water and has plenty of room for the beans to expand. 
• Wooden spoon or rubber spatula: Use your favorite spoon or spatula to stir the beans occasionally. 

Ingredients

• Dried beans: Your choice of beans—black, cannellini, kidney, navy, or pinto—or less well-known varieties like cranberry beans or Christmas limas.
• Water: It is perhaps the most basic kitchen ingredient, but it’s an important one here. To amp up the flavor, you can use a combination of water and good-quality chicken stock. 
• Kosher salt: You’ll use salt to season the beans while they soak and as they cook. 
• Additional seasonings: These are entirely optional, but ingredients like fresh herbs, onions, and pantry spices (dried oregano, thyme, garlic powder, onion powder, smoked paprika) can really enhance the flavor of your recipe.

Prep

Sorting: The first step is to sort through the beans. Sorting is important because, when beans are picked and harvested, small stones, twigs, and bits of dirt and soil can sometimes make their way into the bags. And no matter how long you cook your pot of beans, no amount of time will soften a rock—and that’s the last thing you want to bite into when you’re expecting a spoonful of creamy beans. All you need to do is filter through the beans with your hands—and use your eyes, the stones are often easy to spot. If you find any beans that appear old or shriveled, toss them too. 

Rinsing: Simply place the dried beans in the strainer or sieve and run them under cool water to remove any dirt or debris.

Soaking

Oftentimes, a recipe will call for soaking the dried beans before cooking. While this is not strictly necessary, it does have benefits. 

Why We Soak Beans

1. Reduced cooking time: Soaking beans gives them a significant head start in the softening process, so they need less time on the stovetop. So if you have the time and remember to do so, even a few hours of soaking will make a difference. 
2. Improved digestion: You know what they say about beans, the magical fruit. The main complaint that beans often face is that they can cause gas and bloating. Soaking helps break down the culprits—oligosaccharides—and helps aid in mineral absorption at the same time. 

The Long Soak vs a Short Soak

There are two ways to soak beans, and it all depends on how much time you have. 

1. Long soak: To do a long soak, place the rinsed and sorted beans in a large bowl and cover them completely with water (about twice the volume of the beans). Cover the bowl and refrigerate the beans to soak. Timing for a long soak can vary from six to 12 hours (and most can handle an overnight soak). Smaller varieties like black beans will take less time than larger varieties like lima beans. 
2. Quick soak: If you still want to get some soaking time in, but dropped the ball on an overnight soak, place the beans in a heat-resistant bowl and bring some water to a boil. Carefully pour boiling water over the beans to cover them by about 2 inches. Let the beans sit for one hour, then drain and proceed with cooking. 

No matter which method you choose, add a generous pinch of salt to the soaking water—the earlier the beans start to absorb some seasoning, the better for their overall flavor.

Not Soaking Beans

Older recipes always call for soaking beans before cooking, but you don't have to. If you skip the soak, the beans will still come out great—they will just need additional time, often up to an hour or even two more. And because of the extra cooking time, you may need to add more liquid to the beans so that liquid is always covering them while they cook.

Don't Miss

6 of the Best Beans to Eat, According to Nutritionists

Why Chickpeas (aka Garbanzo Beans) Deserve a Spot in Your Pantry

Cooking Methods

Just like soaking, the way you choose to cook the beans will also depend on how much time you have. For both methods, you’ll begin by draining and rinsing the soaked beans. 

Stovetop: Add the drained beans to the pot and cover with a few inches of fresh water. Add any seasonings or aromatics that you like, then bring the water to a boil. Reduce the heat, cover, and simmer over a low heat, stirring occasionally, until the beans are tender and creamy (you should be able to smash them easily against the side of the pot with the spoon). If at any point the water level gets low, pour more boiling water into the pot and continue simmering. This should take anywhere from 1-2 hours, depending on how long you soaked the beans initially. 

Pressure cooker/Instant Pot: Add the drained beans to the appliance pot and cover with water (about 4 parts water to 1 part beans). Lock the valve and pressure cook on high. Smaller beans that have been soaked will take close to 15 minutes, while larger beans or ones that have gotten a quick soak (or no soak at all) can take between 30 to 45 minutes to cook.

How to Store Cooked Beans

Cooked beans can be stored in the refrigerator or freezer. Before transferring to airtight containers, allow the beans to cool completely. You can spread them on a baking sheet to speed up the process if you want. Add some of the cooking liquid to the containers to keep the beans moist, then seal and refrigerate for up to 4 days or freeze for up to 4 months. 

To thaw frozen beans, let them defrost in the refrigerator overnight.

Pro Tips for Better Beans From Dried

• Save acidic ingredients for last: Ingredients like tomatoes, vinegar, and lemon juice can slow down the softening process of the beans, so avoid adding them until the beans are mostly tender. 
• Soak with salt: Just like you would salt pasta water, add a generous pinch to the water you use to soak the beans. This gives you a head start in the seasoning process. Remember to rinse off the excess salt before cooking. 
• Salt again halfway through: Too much salt can give the beans a tough skin, so season them generously only once they’re halfway done. 
• Account for hard water and older beans: Both can make the beans take longer to cook. If you’re dealing with either of these things, allow more time. 
• Add baking soda: If the beans are taking a long time to soften, baking soda can help speed up the process. Use 1/4 teaspoon per pound of beans.