How to Soak and Cook Dried Beans from Scratch

Save money on your grocery bill with this SUPER simple, step-by-step tutorial on how to cook beans from scratch at home. They’re so creamy, delicious, frugal, and healthy – you’ll never go back to canned beans! (Psst! This is the method that de-gasses beans too!)

Cooking dried beans is as easy as soaking, rinsing, and gently simmering your pot on the stove, all the while you do other things with your afternoon!

Not only are these the most creamy & delicious home cooked beans, they are also amazing because they are:

• Frugal. Cooking your own beans is far more cost effective than buying canned beans. (Here’s the cost breakdown, if you want to nerd out on the math.)
• Healthier than canned. A lot of canned products are heavy in salt and often contain preservatives and other additives (such as BPA) that aren’t so great for you. (Source 1).
• Packed with nutrients. Beans of all colors can provide a substantial chunk of your daily vitamins and minerals. Folic acid, fiber, iron… even the trace minerals like copper, manganese, and magnesium (that most of us don’t get quite enough) are found in those tiny little gems. (Source 2).

Ingredient Notes:

• Beans. Choose your beans – black beans, white beans (cannellini beans or navy beans), pinto beans, garbanzo beans – this method works for them all. You can also use this method for red kidney beans, but there are special considerations for cooking dried red kidney beans at home. Read about it HERE.
• Optional Bay Leaf. Some swear that bay leaves are “supposed” to tenderize the beans and help with digestion, but in my experience, my method of soaking and rinsing de-gasses and works better.

Supplies You’ll Need:

• Colander
• Large (5-6 quart) stockpot with a lid

Step By Step Method:

Soaking Dried Beans

Step 1: Place beans in a colander and rinse well.

Remove any whole or partial beans that are significantly discolored. You’ll also want to check for pebbles and clumps of dirt.

Step 2: Measure beans into a large stockpot and soak.

• Add 4 cups of water for every 1 cup of beans.
• One pound of dry beans yields 3-5 cups of cooked beans, depending on the size of the beans.
• So, you’ll need anywhere from 3-5 quarts of water.
• Allow the beans to sit undisturbed for at least 8 hours, or up to 24 hours.

Notes on Soaking Dry Beans:

• It’s okay to overestimate if you don’t feel like measuring the water, but don’t underestimate – otherwise you’re going to run into problems. I usually take 30 seconds to measure, just to be safe.
• If you’re making black beans, add 1 Tbsp whey or lemon juice for each cup of dry beans. This helps to break down the protective compounds in these beans, which aids in digestion.
• All other beans are good with just water.

Step 3: After soaking, strain beans into the colander. Rinse very, very well with cold fresh water. This step is pivotal in removing the enzymes that cause the gaseous side effects.

Tip: This water should be discarded, not consumed. Consider saving the soaking water to water your garden for free.

Step 4: Return the beans to the stockpot. Add the same amount of water you originally used, plus an extra cup for each cup of beans.

For example:

• 1 cup beans = need 1 quart water + 2 cups MORE water
• 2 cups beans = need 2 quarts of water + 2 cups MORE water
• 3 cups beans = need 3 quarts water + 2 cups MORE water

Step 5: Place the beans on the stovetop and bring the water JUST to a boil. Stir, turn off the heat and cover the pot of beans with a lid. Allow the beans to sit undisturbed, for 2-8 hours.

Step 6: Strain beans into the colander. Rinse very, very well with cold water. If you haven’t guessed, the draining and rinsing of the beans is the all-important step in de-gassing the beans. You must eliminate the soaking liquid and rinse off the residue from the beans.

Tip: Again, this water should not be consumed. Consider saving this soaking water too for watering the garden for free or feeding to animals.

Cooking Beans

Step 7: Return the beans to the pot and cover with water, so that there is at least 2 inches of water above the beans.

Bring the beans to a very low simmer and allow them to cook until desired tenderness.

• For partially-cooked beans, this will take anywhere from 45-90 minutes. (This is ideal in situations when the beans will be cooked again – like in soups or stews.)
• For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours cooking time. (The beans are tender, so this is ideal when you need soft beans immediately, in dishes like hummus or refried beans.)

Tip: Cooking low and slow yields a better bean, and better digestion.

Step 8: Periodically check the beans for doneness.

• Add more water as needed to ensure the beans do not dry out while cooking.
• Season with salt and pepper to taste when the beans are almost done.
• Feel free to add additional seasonings like garlic, onion, cumin, or Italian seasoning.

Step 9: Drain and allow the beans to cool before storing.

Recipe Tips & Tricks

• Cook the beans on low, for longer, for better digestion.
• If you’re going to cook the beans again (as in this tortilla soup or this garlic white bean soup), don’t cook them all the way (just 45-90 minutes).
• If you’re going to use the beans right away for something like this chocolate hummus or this homemade hummus recipe, give yourself 45 minutes to 2 hours.
• Again, the soaking water should not be consumed. Consider saving it for watering the garden for free or feeding to animals.

Easy Recipes Using Beans

• Black Bean Brownies
• White Bean Blondies
• Snickerdoodle Hummus
• Cake Batter Hummus
• Homemade Pesto Hummus
• Our Favorite Black Beans Recipe
• White Bean and Sausage Soup
• Protein in Smoothies (Add beans for protein in smoothies)

FAQs

Watch How to Soak and Cook Beans from Scratch:

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