How to Cook Dried Beans on the Stovetop

A bag of dried beans costs a fraction of the same amount canned, takes up little space and, once cooked, tastes noticeably better: creamier, with more flavor of its own. The cooking is almost entirely hands-off; it just needs some planning.

This method works for most common beans, including black beans, pinto, cannellini, kidney and chickpeas. Cook a full pound, then freeze what you won't use this week in portions roughly the size of a can.

Safety note for kidney beans

Raw or undercooked red kidney beans contain a natural lectin that can cause stomach upset. Always soak them and boil them hard for at least 10 minutes before simmering, and do not cook dried kidney beans in a slow cooker on low from raw.

Typical cooking times (after soaking)

• Black beans: 45–75 minutes
• Pinto and kidney beans: 60–90 minutes
• Cannellini and navy beans: 45–75 minutes
• Chickpeas: 75–120 minutes
• Lentils (no soaking needed): 15–30 minutes

Using the cooking liquid

The cooking liquid, sometimes called bean broth, is full of flavor. Keep the beans submerged in it while they cool and during storage, which helps them stay tender and keeps their skins from drying. Use the leftover liquid to loosen bean dips, add body to soups, or cook rice. Liquid from chickpeas, known as aquafaba, can even be whipped like egg whites for some vegan baking.

How to Cook Dried Beans on the Stovetop

A bag of dried beans costs a fraction of the same amount canned, takes up little space and, once cooked, tastes noticeably better: creamier, with more flavor of its own. The cooking is almost entirely hands-off; it just needs some planning.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings (about 6 cups)

Ingredients Method Notes

Ingredients

  

• 1 lb (450 g) organic dried beans such as black, pinto, cannellini or chickpeas
• cold water for soaking and cooking
• 2 tsp fine sea salt for cooking, plus more to taste
• 1/2 onion optional
• 2 cloves garlic optional, smashed
• 1 bay leaf optional

Method

 

1. Spread the beans on a tray and pick out any small stones or shriveled beans. Rinse them in a colander.
2. Soak: put the beans in a large bowl and cover with cold water by at least 3 inches. Leave for 8–12 hours or overnight. (Quick soak: cover with water in a pot, bring to a boil for 2 minutes, then turn off the heat and cover for 1 hour.)
3. Drain and rinse the soaked beans. Put them in a large pot with the onion, garlic and bay leaf, and cover with fresh water by 2 inches.
4. Bring to a boil over high heat, skim off any foam, then lower the heat to a gentle simmer. Partially cover the pot.
5. Simmer, stirring occasionally and adding hot water if the level drops below the beans. After 30 minutes, add the salt.
6. Start tasting at 45 minutes. Most soaked beans take 45–90 minutes (chickpeas can take up to 2 hours). They are done when several beans are creamy all the way through with no chalky center.
7. Remove the aromatics. Let the beans cool in their cooking liquid before storing them.

Notes

• Salting the cooking water seasons the beans throughout and does not stop them from softening.
• Very old beans may never soften fully; buy from a store with good turnover and use them within a year.

Storing and reheating

Store cooked beans in some of their cooking liquid in the fridge for up to 5 days. Freeze in 1 1/2-cup portions (about one can) with a little liquid for up to 6 months. Save the leftover liquid for soups.

Substitutions

• Use a pressure cooker to shorten the time to 10–40 minutes depending on the bean; follow your cooker's instructions.
• Add a strip of kombu to the pot if you like; many cooks use it for flavor.

Common questions

Do I have to soak the beans?

No, but unsoaked beans take considerably longer and cook less evenly. Soaking is especially helpful for chickpeas and kidney beans.

How many cups is one can?

A 15-oz can holds about 1 1/2 cups of drained beans.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.