Liam and I married very young and VERY broke. We pretty much lived on beans, potatoes, and rice. Though we no longer scavenge for couch-cushion change to buy groceries, we still eat a lot of beans. Pintos and Cornbread, for example, are a family staple. We also eat Tex-Mex or Mexican food several times a month. I grew up cooking beans, so they’ve always seemed simple. Imagine my surprise when friends mentioned, that they were confused and intimidated by the process.
After hearing that folks were unsure how to cook beans, I decided to become: Anne-To-The-Rescue! I’d do the research, present the facts, and solve the world’s (okay, my readers’) bean cooking conundrums! So, I started researching. Ugh! Now, I understand why people are confused. I knew, “to soak or not to soak” was a question. But, I learned it isn’t the only question. Long soak, rapid soak, no soak, pitch the soak water, use the soak water, salt early, salt late, add soda, don’t add soda…the debates go on ad nauseam.
I went to well-respected cooking sites, which had conducted myth-busting bean experiments. Unfortunately, the results varied from site to site. So, I’ve provided links to them, but I’m just going to tell you what works for me.
The Bean Institute (I didn’t know there was one.)
The US Dry Bean Council (Same song, second verse)
Epicurious: How to Cook Dried Beans-And All the Myths You Should Ignore
SeriousEats: How to Cook Dried Beans
Before we begin, I know many people cook beans in the InstantPot (IP). I love my IP, but I rarely use it for beans. Pressure cooking beans takes about an hour and fifteen minutes. I can usually cook beans on the stove in under two hours. Also, the IP’s size limits my ability to batch cook.
What does that mean? Well, since beans freeze well and are versatile, I cook them 2 lbs. at a time. A 2 lb. batch can make refried beans tonight, as well as, taco salad, taco soup, and Cuban black beans later. So, the IP doesn’t hold enough quantity to meet my needs. However, since everyone’s needs are different, here’s a link to an article by Emma Christensen of SimplyRecipies on how to cook beans in the IP.
Now, I’m pretty cavalier about bean cooking. I don’t soak. Sometimes, I salt early, sometimes I don’t. However, I do NOT add highly acidic seasonings (tomato products, balsamic vinegar, etc…) until beans are nearly done. I once had beans refuse to soften at all when I did that!
Let’s start with the things that have to be done no matter how the beans will be cooked.
- Pick through the beans. Often, you’ll find small pebbles, dirt clods, or manky beans. A quick rummage before cooking can protect your teeth later!
- Rinse the beans. There’s no need to obsessively wash, just rinse off dust and debris.
Now, let’s talk about ways to cook beans. How I cook them depends on the beans’ purpose, my schedule, and the weather. For example, if a rich broth isn’t important, I’m busy, or the weather is hot I cook them in the Crock-Pot. Slow cooker beans are perfect in recipes that need beans, not broth. These beans go well in salads, soups, casseroles, or refried beans, but in a slow-cooker, the liquid remains watery. It’s good in light soups but lacks heartiness and depth.
Option 1: Beans in the Crock-Pot
- Put 2 lbs. of dried beans an 8 qt slow cooker.
- Fill the crock with hot water (almost to the lid’s ledge).
- Set cooker for either 8 hours on low or 4 hours on high.
- Cover, and forget them until supper.
- Test for doneness by sampling or smashing a few in a spoon.
- Salt before serving (or at the beginning. I’ve done both.)
An 8 qt cooker with two lbs. beans being topped with water. 
Fill almost to the brim, cover, and cook 4 hrs on high or 8 hrs on low.
In contrast, I only make hearty bean soups when its cool and I’ll be inside all day. Most beans I cook take about 2 hours on the stovetop. If I do what my Mama calls the “boil the crud out of ’em” method, they can be done in 1-1.5 hours. (It’s just what it sounds like.) However, I often cook them low and slow ( for 3-4 hours). This creates rich thick broth and a house that smells like comfort food! Check this list, since cook times vary by bean.
Option 2: Beans on the Stovetop:
- Put 2 lbs of beans in a large heavy-bottomed pot. (I’m now humming Queen’s “Fat-Bottomed Girls”. I apologize on behalf of my subconscious.)
- Add water to 3″ over the top of the beans.
- Add seasonings, cover pot, and turn heat to high.
- When the pot comes to a brisk boil, turn the heat down for a gentle simmer.
- Set a timer for 30 minutes.
- After 30 minutes, stir and check the water level. Add hot water if needed. (To maintain a simmer, I add boiling water from my kettle.)
- Repeat steps 5-7 until done. (Test for doneness.)
Note: The last half hour or so, uncover and avoid adding water if possible. This allows the liquid to thicken.
That’s pretty much all there is to it! Cooking dried beans can be easy and stress free! Since beans are easy, cheap, shelf-stable, and nutritious, they’re a pantry superfood. I do things a little differently when I make Red Beans and Cornbread. I’ll share that recipe soon, but it’s super simple too.
If you don’t normally cook dried beans, I hope you’ll give it a try. Do you have a favorite bean dish? Do you have opinions on the great bean debates? I’d love to hear your thoughts!
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Hello, this is one of my favorites from Encouraging Hearts and Home, this week! Stop by and say hello, pinned!