Most people don't know how to cook dried beans. Their knowledge of legumes doesn't extend past that old playground rhyme. How’d it go? Bean, beans, they’re good for your heart. The more you eat, the more you…well, yeah. Which is a shame, because dried beans are the tastiest beans, and learning how to cook them is a total game-changer.
Cooked dried beans have better texture and more flavor than their canned counterparts. The beans’ skin has more resistance, which means each bean is a tiny package of chewy, pillow-y, bean-y, creamy flavor. The mushiness that’s common in canned beans is nowhere to be found. Plus, dried beans are almost always cheaper than the ones in the can. So, we’re going to teach you how to cook dried beans. Let us hold your hand. Figuratively, of course, because...the internet.
A visual representation of the magic of dried beans.
Step 1. Soak, Soak, Soak (You'll Be Happy About It)
Hearing that you need to soak your beans the night before you cook them is discouraging. We get it. But trust us; it’s the most minimal amount of work, and makes cooking them the next day significantly quicker. Put your beans in a pot and cover them in a few inches of water. Throw the whole thing in the fridge overnight. See, that was easier than basically anything else you’ll do the following day. Forgot to soak your beans? Don't stress out. You can also quick soak beans and get a similar effect. Just put those beans in a pot, cover them with water, bring them up to a boil, and then cover the pot and turn off the heat. Let them sit for at least a half an hour in the hot water, drain them, and go from there.
Step 2. Simmer to Perfection
When dinner time is rolling around, grab those beans from the fridge, drain them, and transfer them to another pot, then cover them in a few inches of water (the exact amount isn’t important). Bring them to a simmer, avoiding a boil (which will make them fall apart). Salt the liquid very, very lightly here. We don’t want to go overboard.
Step 3. Add Aromatics (and Some Salt)
Now, it’s time to get our aromatics involved. We’re talking onions, shallots, garlic, and chiles. Or maybe some fresh herbs like rosemary, sage, bay leaves, and thyme. This is where the flavor really starts to build. Salt the liquid again (lightly) after about an hour of simmering.
Step 4. Let 'Em Hang Out (and Season Too)
After another 30 minutes to an hour, once your beans are tender (read: edible), turn off the heat, and season the cooking liquid to taste. This is where you salt heavily and add any acidic ingredients, like tomatoes or lemon juice. When you're tasting for seasoning, you want to taste the broth rather than the beans themselves—it will take a little bit for the flavor of the broth to make its way into those little guys, which is why it's important to let them hang out in their cooking liquid for a half an hour before eating them. If you're planning on packing them up and storing them for later use, let them cool completely in their cooking liquid beforehand.
Step 5. The World Is Your...Err...Bean?
It’s time to eat those beans. Or not. You can save cooked, dried beans too. They're perfect to pull out for chili, salads, or a nice side for chicken or fish. Throw them in a Tupperware in the fridge for dinner every night that week, or freeze them for future use. They’ll be fine. Beans freeze very well. And whatever you do, don't throw out that cooking liquid! It's seasoned, delicious, and starchy, perfect for adding body to soups, stews, braises, and even pasta sauces.
Look what you've done! You cooked dried beans, like some kind of bean-cooking boss! You have before you Superior Beans. You know that saying, “All good things require effort?” Yeah, dried beans are a good thing.
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