If you’ve only ever cooked beans from a can, making dried beans from scratch can feel a little intimidating. But once you try it, you’ll see that cooking dried beans on the stove is not only easy but it’s also affordable, flavorful, and versatile. I put together this little How to Cook Dried Beans Guide as a quick reference to help you understand that it’s not as hard as you think.
Why Cook Dried Beans Instead of Canned?
Don’t get me wrong, canned beans are convenient. When I need a quick meal, or when an idea strikes me when I see some ingredients I have in the pantry, I love canned beans. But dried beans have so many more advantages. Here are some reasons why you will want dried beans over canned:
- Flavor: Freshly cooked beans have a depth and texture that canned beans can’t match.
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Variety: You’ll find types of beans dried that are hard to find in cans (like cranberry beans or heirloom varieties).
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Cost: A bag of dried beans can yield the equivalent of 4–5 cans for a fraction of the price.
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Control: You get to decide how much salt to use, whether to add aromatics, and how firm or soft you want them.
Cooking dried beans is also a tradition in kitchens around the world. As you know, every Monday in New Orleans, you’ll find red beans simmering in a pot in homes, restaurants, music halls, or wherever people are gathering.
PRO TIP: If you want to find some excellent heirloom beans, check out the selection of heirloom beans from Sheridan Acres.
Step 1: Choose and Sort Your Beans
Pick up a bag of dried beans from the store (black beans, kidney beans, chickpeas, navy beans). Before cooking, pour them onto a sheet pan or large plate and check for small stones or broken beans. This step may seem old-fashioned, but it’s worth doing.
If you want to go with a better quality bean, especially red beans, I recommend that you get your beans from Camellia Beans. If you can’t finfd them in store, they can be ordered online. For more information on the brand, read my article BEHIND THE TRADITION: Camellia Beans.
Step 2: Soak (or Don’t)
Soaking beans helps reduce cooking time and can make them easier to digest. There are two main methods:
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Overnight soak: Place beans in a large bowl, cover with plenty of water (they’ll double in size), and let them sit 8–12 hours. Drain and rinse before cooking.
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Quick soak: Place beans in a pot, cover with water, bring to a boil for 2 minutes, then turn off the heat. Let them sit for 1 hour before draining and rinsing.
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No soak: You can skip soaking altogether—just know that it’ll take longer to cook.
PRO TIP: If you want a deeper dive into the soaking methods, read my article: How Do You Soak Beans?
Step 3: Simmer on the Stove
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Place soaked (or unsoaked) beans in a large pot.
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Cover with fresh water so that the beans are submerged by about 2 inches.
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Add aromatics if you like: a bay leaf, a clove of garlic, half an onion, or a sprig of herbs. Don’t add salt just yet because it can toughen the beans.
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Bring to a boil, then reduce the heat to a gentle simmer. Cover partially with a lid.
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Stir occasionally and add more hot water if needed to keep beans submerged.
Cooking times vary:
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Black beans: 60–90 minutes
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Kidney beans: 90–120 minutes
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Chickpeas: 90–120 minutes
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Navy beans: 60–90 minutes
Check for doneness by tasting. The beans should be tender and creamy inside but not falling apart (unless that’s how you want them).
Step 4: Season and Store
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Season: Once beans are nearly tender, stir in salt. This way, you’ll season them without making the skins tough.
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Cool: Let beans cool in their cooking liquid to help them stay moist.
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Store: Refrigerate in an airtight container for up to 5 days, or freeze in portions for longer storage.
FAQ: Cooking Dried Beans
Can I use baking soda?
Yes, some cooks add a pinch to soften beans faster, but it can affect flavor and texture. It’s optional.
What if my beans never get soft?
Old beans can stay tough no matter how long you cook them. If your bag looks dusty or has been sitting in your pantry for years, it’s best to buy a fresh one.
Why do recipes warn about kidney beans?
Raw or undercooked red kidney beans contain a toxin (phytohemagglutinin). To be safe, always boil kidney beans for at least 10 minutes before lowering the heat to a simmer.
Do I always need to soak beans?
No, you don’t have to. The process of soaking them just helps reduce cook time and can make beans easier to digest. If you have time, soak. If not, cook them straight from dry, but you’ll have to monitor the cooking time as it may need to be extended.
Cooking dried beans on the stove is more than just a recipe; it’s a kitchen skill worth learning. Once you’ve mastered it, you’ll always have a healthy, inexpensive, and delicious base for soups, stews, salads, and classic comfort foods like red beans and rice.
Start with one pot this week. You may find yourself hooked on the ritual—and the taste.
Bean Recipes
If you’ve had a chance to try any of these steps, please let me know in the comments below. And take a picture of it! Please share it on social media and tag me! I’d love to see it!
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
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