How to Cook Beans
Serves 8 to 12 (makes 6 cups)
Learn how to cook dried beans on the stove! Simmer them with water and salt, or add aromatics to the pot for extra flavor.
Ingredients
- 2 cups dried beans
- Water
- Sea salt
optional aromatics:
- Onion quarters, or halved shallots
- Garlic cloves, smashed or sliced
- Scrap veggies, like scallion tops, fennel fronds, herb stems
- Desired spices, like bay leaves, peppercorns
Instructions
For black beans, white beans, red beans, garbanzo beans:
- Place the beans 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 beans 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 teaspoon 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. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
- When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.
For adzuki beans:
- Skip the soaking process. Rinse, then place the adzuki beans 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.