How to Cook Dried Beans on the Stove Recipe
Learn the classic stovetop method to cook dried beans perfectly every time. This detailed guide covers soaking techniques, gentle simmering, and seasoning tips to achieve creamy, tender beans with minimal effort. Ideal for any variety of dried beans, these instructions ensure flavorful, versatile cooked beans for soups, salads, and more.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 45 minutes to 1 hour (active simmering time)
- Total Time: 60 minutes to 9 hours 10 minutes (includes soaking)
- Yield: Approximately 6 cups cooked beans 1x
- Category: Legumes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Beans
- 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
- Fresh herbs
Instructions
- Soak the beans: If you have 8 or more hours, place the dried beans in a pot and cover them with water by about 2 inches. Let them soak at room temperature for at least 8 hours to begin rehydrating and soften the beans. Alternatively, if you only have 1 hour, place the beans in a pot covered by 2 inches of water, bring to a boil with the lid on, then turn off the heat and let them sit covered for 1 hour.
- Start cooking the beans: Drain and rinse the soaked beans thoroughly. Return them to the pot and add fresh water to cover by about 2 inches along with 1/4 teaspoon of salt. You can add any optional aromatics like garlic, onion, or herbs at this point to infuse more flavor. Cover the pot and bring it to a boil over medium-high heat.
- Simmer very gently: Once boiling, reduce the heat to very low so the beans simmer gently with the lid slightly ajar. Maintain a gentle simmer so only a few tiny bubbles break the water’s surface. Begin checking the beans for doneness after about 30 minutes. You want them tender but still slightly firm to the bite, with skins intact but softened.
- Salt and set aside: When the beans are nearly cooked through, turn off the heat and stir in 1 to 2 teaspoons of salt depending on how you plan to use the beans. Cover and let them sit in the residual heat for 30 to 60 minutes more; this finishing step allows the beans to fully absorb salt and finish cooking perfectly without boiling.
- Drain and use: Once the beans reach a creamy, tender texture, drain them well. Reserve the cooking liquid if desired for soups or refried beans as a flavorful base. Use cooked beans immediately or refrigerate for 5 to 6 days for future use in your favorite recipes.
Notes
- Use salt sparingly at first during cooking to prevent beans from becoming tough; add more salt after cooking to taste.
- Different bean varieties may have slightly different cooking times; always check for desired tenderness.
- Soaking beans overnight reduces cooking time and helps improve digestibility.
- Keep the simmer gentle to prevent beans from breaking apart.
- Save the bean cooking liquid as a nutritious broth substitute in soups or sauces.
- Cooked beans store well in the fridge for up to 6 days and can be frozen for longer storage.
Keywords: dried beans, how to cook beans, stovetop beans, cooking dried legumes, soaking beans, meal prep beans, bean recipes
