How to Cook Beans
Total Time
10 hours
Prep Time
8 hours
Cook Time
2 hours
Rating
5 out of 5 stars
(16)
Ingredients
8-12 servings
- 2 cups dried beans
- Water
- Sea salt
- optional aromatics:
- Onion quarters, or halved shallots
- Garlic cloves, smashed or sliced
- Scrap veggies, like scallion tops, fennel fronds, herb stems
- Desired spices, like bay leaves, peppercorns
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Preparation
Step 1
Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.
Step 2
Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
Step 3
When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.
Step 4
For adzuki beans: Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.
Step 5
For split peas: Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They're great for thickening soups and stews.
Step 6
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Chef's notes
Adding an onion, garlic, or other aromatics to the pot will make them even more flavorful.
These simple additions turn the starchy bean cooking liquid into a fragrant broth that’s just as tasty as the beans themselves.
I use this method for cooking dried beans for almost every bean variety:
black beans, pinto beans, cannellini, kidney, cranberry, and more.
A strip of kombu helps the beans become more digestible.
