Once you know how to cook dried beans, you'll always have them on hand. They're cheap, nutritious, easy to make, and - most importantly - delicious!
Ingredients 8
Optional Aromatics
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
For Black Beans White Beans Red Beans Garbanzo Beans Chickpeas
Place the 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.
Place the 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 teaspoons of 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. Check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
When the are tender, discard the aromatics. Season to taste with more salt and pepper.
For Adzuki Beans
Skip the soaking process. Rinse, then place the 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.
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.
🦙's tips
Store cooked beans in the fridge for up to 5 days or freeze for several months.
