How to cook dried beans
How to soak, season and cook beans in an instant pot, slow cooker or on the stove. How to store beans and how to prevent beans from making you gassy. All in one bean resource guide. How to cook dried beans from scratch.
Servings: 6 cups
Calories: 231kcal
Ingredients
- 2 cups beans don't use lentils or split peas for this recipe
- 8 cups vegetable broth
- 1 onion quartered
- 2 cloves garlic minced
- seasonings of choice
- 1 teaspoon salt
Instructions
Stove top
- Pick through the dried beans and take out any pebbles or any bad looking beans. Add the beans to a large pot or mason jar and cover with 2-3 inches of water. Let them soak for 8 hours.2 cups beans
- Strain and rinse the beans and add them to a large pot with 3-4 cups of water or vegetable broth. Add the aromatics and seasonings of choice. Bring to a boil and let it boil for 10 minutes. Then turn the heat down to a low simmer. Once beans are halfway done add the salt. Partially cover and let the beans cook until they're soft and reach the desired texture. This may take another 30-40 minutes.8 cups vegetable broth, 1 onion, 2 cloves garlic, seasonings of choice
- Once the beans are almost done, add the salt and stir up the beans to let the onions and garlic dissolve into the cooked beans. Once the beans have cooked let them cool all the way, then store or add to your favorite dishes.1 teaspoon salt
Instant pot
- Pick through the dried beans and take out any pebbles or any bad looking beans. Add the beans to a large pot or mason jar and cover with 2-3 inches of water. Let them soak for 8 hours.2 cups beans
- Strain and rinse the beans and add them to the instant pot and add 4 cups of vegetable broth. Add the aromatics and seasonings of choice. Add the lid and set to seal. Cook on high pressure according to the type of bean. Go to the notes section at the bottom of this card for instant pot cooking times.2 cups beans, 8 cups vegetable broth, 1 onion, 2 cloves garlic, seasonings of choice, 1 teaspoon salt
- Let it naturally release for 5 minutes, then quick release. Stir well so the onions and garlic dissolve into the beans. Let cool completely and then store.
Slow cooker
- Pick through the dried beans and take out any pebbles or any bad looking beans. Add the beans to a large pot or mason jar and cover with 2-3 inches of water. Let them soak for 8 hours.
- Add the beans, aromatics, broth and seasonings to the slow cooker. Cover and cook on low for 5-8 hours. If you're cooking kidney beans, boil them for 10 minutes first, to get rid of a naturally occurring toxin that they're high in.2 cups beans, 8 cups vegetable broth, 1 onion, 2 cloves garlic, seasonings of choice, 1 teaspoon salt
Video
Notes
Soaked bean cooking times for the instant pot
All of the times below are on high pressure with a quick release.
- Black beans - 6-8 minutes
- Chickpeas - 10-15 minutes
- Kidney beans - 7-8 minutes
- Lima beans - 6-10 minutes
- Navy beans - 7-8 minutes
- Pinto beans 6-9 minutes
- Soybeans - 18-20 minutes
- Black eyed peas - 4-5 minutes
- Great northern beans - 6-8 minutes
Nutrition
Calories: 231kcal | Carbohydrates: 44g | Protein: 14g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1649mg | Potassium: 864mg | Fiber: 10g | Sugar: 5g | Vitamin A: 668IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 4mg