Dinner

How to Cook Dried Beans on the Stove Recipe

ByElena Hart November 20, 2025November 20, 2025

Introduction

Cooking dried beans on the stove is a simple and rewarding way to enjoy fresh, flavorful beans without relying on canned options. With just a little planning and patience, you can prepare tender beans perfect for soups, salads, or as a side dish.

A clear glass jar filled to the top with many small, smooth, reddish-brown kidney beans is placed on a white marbled surface. In front of the jar, there is a small pile of loose kidney beans scattered casually, showing their slightly curved, shiny texture and varied shades of reddish-brown. To the right side, partially visible, is a light brown wooden lid with a fine wood grain texture. The scene is bright and clean, emphasizing the rich color of the beans and the simplicity of the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried beans (white, black, kidney, pinto, etc.)
Fine sea salt, to taste

Optional aromatics: fresh garlic, halved onion, carrots, celery, bay leaves, spices, lemon rind, or fresh herbs

Instructions

Step 1: Soak the beans using one of two methods. Method 1: If you have 8 or more hours, place the beans in a pot and add enough water to cover by about 2 inches. Set aside for at least 8 hours. Method 2: If you only have 1 hour, place the beans in a pot, cover with water by about 2 inches, bring to a boil, then turn off the heat and let stand for one hour with the lid on.

Step 2: Drain and rinse the soaked beans, then return them to the pot. Add fresh water to cover by about 2 inches and ¼ teaspoon of salt. Add any optional aromatics if desired. Cover and bring to a boil.
Step 3: Reduce the heat to very low to maintain a gentle simmer with the lid slightly ajar. Simmer the beans until they are almost cooked through but still have a slight bite and the skins offer some resistance. Begin checking for doneness after about 30 minutes. The simmer should be very gentle, with only a few small bubbles breaking the surface.

Step 4: Turn off the heat and stir in 1 to 2 teaspoons of salt, depending on your taste and intended use. Let the beans finish cooking in the residual heat by setting them aside for 30 to 60 minutes with the lid in place.
Step 5: When the beans have reached a creamy texture, drain them. Reserve the cooking liquid if desired—it can be used in soups or for making refried beans as a flavorful alternative to vegetable broth. Use the beans as needed.

Tips & Variations

Adding aromatics like garlic, onion, or bay leaves during cooking enhances the beans’ flavor.

Soaking beans overnight reduces cooking time and improves digestibility.
If you prefer firmer beans for salads, reduce the simmering time and check frequently.
Use the reserved cooking liquid as a nutritious base for soups or sauces.

Storage

Store cooked beans in an airtight container in the refrigerator for up to 5–6 days. To reheat, warm gently on the stove or in the microwave with a splash of water or reserved cooking liquid to prevent drying out.

How to Serve

Close-up view of many red kidney beans filling the whole frame, showing their smooth, shiny surfaces with slight color variations from deep red to brownish-red. The beans are piled tightly together on a white marbled texture, highlighting their curved, elongated shapes and small white marks on some. The lighting emphasizes the smooth texture and slight glossiness on each bean, creating a rich and natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to soak dried beans before cooking?

Soaking beans is not strictly necessary but highly recommended. It helps reduce cooking time, improves texture, and makes the beans easier to digest.

How can I tell when beans are done?

Beans are done when they are tender and creamy inside but still hold their shape. They should not be mushy unless your recipe calls for it. Test by tasting a few beans during cooking starting at about 30 minutes.