How to Cook Dried Beans
Rating
4.8 out of 5 stars
(10)
Ingredients
10 cups
- 2 lbs beans (black, white, or black-eyed, etc)
- Filtered water
- 2 garlic cloves, pierced
- 1 small onion, halved or quartered (or the firm green parts from a leek)
- 2 bay leaves
- 1 1/2 Tbsp salt (I used sea salt)
- 5 1/2 Qt heavy-bottomed pot (such as a dutch oven)
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Preparation
Step 1
Presoak beans in cold water overnight (10-12 hours). Place in a large pot or bowl and add enough filtered water to cover 2 inches over the surface (they soak up water like crazy and expand). Drain and rinse before cooking.
Step 2
Return beans to a large pot and add garlic, onion and bay leaves, then add enough water to have 1" water over the surface of your beans. Bring to a boil then reduce heat to a simmer and cook until tender, adding more water as needed to keep them submerged. Skim off foam that rises to the top. For firmer beans cook with the lid off, and for softer/mushier, cook partially covered.
Step 3
Start checking for doneness after about an hour. Once they are nearly done (al dente), add 1 1/2 Tbsp salt or to taste and continue cooking until at desired doneness (DO NOT DRAIN).
Step 4
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Chef's notes
My white beans cooked in 1.5 hours while my black beans took nearly 3 hours. Cook time can really vary depending on size, variety and age. Cook until they reach your desired doneness.
