Cooking Dried Beans
Beans are forgiving if you give them time. The goal is a uniform texture from the center to the edge, avoiding the grit of an undercooked bean or the mush of an overboiled one.
Check for stones and debris before anything touches water.
Spread the dried beans on a light-colored kitchen towel and pick through them by hand. Discard any shriveled or discolored beans.
- Large bowl
- Heavy-bottomed pot or Dutch oven
- Colander
What goes in.
- 1 lbdried beans
- 8 cupscold water for soaking
- 2 tbspkosher salt (added at the end)
Maintaining a gentle roll
Keep the water at a lazy bubble. If the boil is too vigorous, the beans will bounce against each other and shed their skins before the interiors are cooked through.
The method.
Soak the beans
Place cleaned beans in a large bowl and cover with three inches of cold water. Leave them on the counter overnight or for at least eight hours.
Rinse and drain
Drain the soaking liquid using a colander. Rinse the beans thoroughly under cool running water.
Initial cook
Return the beans to the pot. Cover with fresh water by two inches. Bring to a boil over high heat, then immediately drop to the lowest heat setting.
Simmer
Keep the pot partially covered. Stir occasionally to prevent sticking. Cooking times vary by variety and age; start checking for tenderness at the 45-minute mark.
Season
Once the beans reach your desired texture, stir in the salt. Let them sit in the cooking liquid for 15 minutes to absorb the seasoning before serving.
Other turns to take.
Aromatics
Add a halved onion, two smashed garlic cloves, or a bay leaf to the simmering water for subtle depth.
Fats
Include a strip of bacon, a piece of cured pork, or a generous glug of olive oil in the pot to enrich the cooking liquid.
When it doesn't go to plan.
Old beans take longer to soften. If they aren't tender after two hours, they are likely older and need more time.
Do not add acidic ingredients like tomatoes or vinegar until the beans are fully cooked; acid stops the skin from softening.
Save the cooking liquid. It is starchy and seasoned, making it an excellent base for thinning soups or sauces.
The ones that keep coming up.
Can I skip the soaking step?
You can, but the beans will take significantly longer to cook and are more likely to split. Soaking ensures the bean hydrates evenly.
How do I know when they are done?
A finished bean should have a creamy, uniform interior with no hard core in the center.
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