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
I recommend the above method of cooking beans on the stovetop as the best way to cook beans – especially for those with sensitive digestive systems. It’s the best way to ‘de-gas’ the beans and cook them tender.
If you don’t want to cook beans on the stove, you also cook beans in the slow cooker, or the Instant Pot (you don’t have to soak first with the Instant Pot!).
The only way I’d cook beans without soaking them first is in the Instant Pot. Here is my recipe for Instant Pot Beans (without soaking).
I recommend that you cover your beans when you soak them. This is the best way to make sure that they are undisturbed while soaking.
Slow Cooker Meal Plan
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How to Soak and Cook Dried Beans from Scratch
How to cook beans from scratch with simple steps for soaking and de-gassing beans (black beans, pinto beans, white beans). Much healthier and cheaper than canned beans!
- Prep Time: 8-24 hours
- Cook Time: 2 hours
- Total Time: 26 hours
- Yield: 6 cups 1x
- Category: How To
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 lb dry beans
- water
- 3–5 Tbsp whey or lemon juice (if making black beans)
Instructions
- Place beans in a colander and rinse well. Remove any whole or partial beans that are significantly discolored. You also want to check for pebbles and clumps of dirt.
- Measure beans into a large stockpot. Add 4 cups of water for every 1 cup of beans. One pound of dry beans yields 3-5 cups, depending on the beans, so you’ll need approximately 3-5 quarts of water.
- If you’re making black beans, add 1 Tbsp whey or lemon juice for each cup of dry beans.
- Allow the beans to sit undisturbed for at least 8 hours, or up to 24.
- After soaking, strain beans into the colander and rinse very, very well with cold water.
- Return the beans to the stockpot and add the same amount of water you originally used, plus an extra cup for each cup of beans.
- Place the beans on the stovetop and bring the water just to a boil. Turn off the heat and cover the beans. Allow the beans to sit undisturbed, for 2-8 hours.
- Strain beans into the colander and again, rinse very, very well with cold water.
- Return the beans to the stockpot and cover with water so that the water line is at least 2″ 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. For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours.
- Periodically check the beans for doneness and 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.
- Drain and allow the beans to cool before storing.
Notes
- Beans. Cook black beans, white beans, pinto beans, and garbanzo beans, which are the ones I cook with most often.
- Cooking Methods. Cook beans on the stovetop (like in the recipe above), in the slow cooker, or the Instant Pot (you don’t have to soak first with the Instant Pot!).
Nutrition
- Calories: 104
Keywords: How to Cook Beans
Hii I was wondering: What happens if you second soak the beans for longer than 8 hours? Or else: can you take the beans out of the water after the second soak and then start the cooking process a little later. I messed up my planning and I don’t want to get up in the middle of the night to cook my beans.
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You’re totally fine Bonnie! I’ve forgotten about beans more times than I can count! Just adjust the cooking time. 🙂
I sometimes place my soaked beans in a colander and cover with something to keep dust and/or my cats out of them, and let them sprout very tiny tails before I cook them. It doesn’t take long for the sprouts to appear – one to 3 days, depending on room temperature, age of beans, etc. I rinse them a few times a day to keep them damp and clean. The sprouting adds vitamins, and lessens the gas, but everything else is the same.
Other than at the end of the total cooking is there a time you can freeze the beans for a later cook? I add chiles, onion, and much more but hv soaked more than need. Woyld like to save some for a later time.
I love to do that, too! They seem to taste extra good when I know I’m eating sprouted beans.
I make birracho beans with beer lime juice and the usual igredients. Never got gas. A chef told me that the beer helps.
The hardness or softness of the cooking water will make a difference in how long it takes to cook beans. The white film left on a crock pot liner after cooking beans is calcium. Wiping it with a cloth dampened with a little vinegar will remove it.
I’m a big fan of cooking beans from scratch–a staple I always have in my refrigerator ready to eat at any meal or just as a snack. And, I thoroughly enjoyed reading your methods. I’ve most often used a slow cooker, but some are just easier on the stove.
I have a question for you though; one that I didn’t see covered in your tutorial. You discard the soak water and I get that you want to avoid the gas element, but aren’t the enzymes in the water good for us? I’ve read that a body will get used to that gas and better digest the more you eat beans that way. Do you have any experience with that? I really hate to discard the nutrients.
Hi Carol! I think the bulk of the nutrients would be in the beans and not the cooking water, but I know some who keep the water and use as a base for soups, stews and chili. I haven’t heard of the body getting used to gas before. The gas is a digestive reaction to properties in the beans (and perhaps the water) themselves. It would be similar to saying someone who reacts to wheat would eventually get used to it and no longer react to it. If you don’t have a problem digesting beans, then feel free to reuse the liquid! But discarding it and using fresh water to soak is the best way to reduce the after effects. 🙂
Thank you for the helpful reply Tiffany. While waiting for an answer yesterday, I found a great thread advocating for saving and using the bean water to cook the beans. I did that and I had the best outcome ever. The beans are so tasty and flavorful that I can’t wait to begin another batch. This time I used Great Northern Navy beans and I’m happy to say that I had none of the side effects, which I expected, but wanted to test.
https://www.vegancoach.com/why-discard-bean-soaking-water.html
I don’t remember where I read it years ago, but I thought it was relative to the enzymes in the gut and after creating the necessary bacteria were able to metabolize the bean gases without causing the common issue. I will see if I can find that because I do not explain it well. But because I eat beans all the time now, I haven’t had that issue for years.
I love your website and will keeping reading for all the good ideas you post.
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I used Great Northern White beans. All was not lost. I found a recipe for bean dip and used the mushy beans for that. I will try again. I may have soaked them too long the second time.
I followed the recipe and cooked the beans for 45 minutes and all I got was mush 🙁
Hi Lori! I’ve been cooking beans this way for years, and if the stove is on a simmer (i.e. barely any bubbles) than the beans shouldn’t be mush in 45 minutes. What type of beans did you use?
Hi Tiffany. I randomly found your site and what a treasure! Thank you for sharing the “science” of dry beans. I have a son with autism and am attempting to grow our own organic foods, ferment, kefir, raw milk (from resource), back yard chickens & ducks for eggs, while trying to eat less meat. Go Beans!
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we in India have pressure cooker, which cooks many things at the same time, like we can cook our soaked garbanzo/ Red Kidney beans etc, with rice and vegetables all in one cooker in seperators, or/ vessels placed one on top of the other, and everything would get cooked within 20 minutes. We have had such cookers for ages, and is still the must have thing in our kitchen. Even when we go abroad to live, we never forget to take this all in one pressure cooker with us.
I like your suggestions and comments a lot.
I bought a two pound bag of navy beans and soaked them so long they started to sprout.
I ended up getting a package of Dixie cups and a kitty litter pan and put about 10 beans in each Dixie cup with some soil ( always buy expensive dirt it makes everyone a green thumb).
Anyway I cooked the rest of the beans everything came out fine. I like to use the soaking water to water my plants( unseasoned of course) now I am growing the beans and some I will thin out and use as bean sprouts and the rest hopefully will make it to my garden in April.
The planting experience is fun for the kids too
Long ago (probably in Organic Gardening or Mother Earth News) I read that sprouting the beans made them more nutritious and lessened gas problems. It doesn’t take much of a sprout to add the nutrition, including some vitamin C. The tiniest of tails will do. Of course, bean sprouts are a normal ingredient in many Oriental dishes!
I soak the beans at least 8 hours, then pour them in a plastic colander, and spray rinse them. I cover the colander with a plate or a dish towel, and set it where it can continue to drain. (In the sink, or Inside a big bowl will do.) I rinse them again at least 3 times per day until I see the tails (or until I get tired of fooling with them). Then I cook them as I normally would. No one seems to notice the tiny sprouts.
I didn’t know I could freeze beans. Are they mushy after they are thawed out. Do you cook them as long. Would like to know how you freeze them. Thank you hope you can reply in email.
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You sure can Pat! Nope, not mushy and yes you cook them just as long. I portion into 1 1/2 cups into a sandwich baggie, push out all the air and stick in the freezer!
Thank you, I might try your method, if I run out of kombu seaweed. I learned, that kombu seaweed has enzymes, that are able to break down complex sugars in beans. Unfortunately we humans do not make those enzymes and many of us have trouble with beans fermenting in the intestines and creating gas. Basically I soak beans in room temperature water with some sun dried kombu seaweed in it. Yotube video said to do that for 8 hours, but I did for 2 days -1 on the counter, one in the fridge. Worked amazingly good. Cooked in slow cooker as always from morning till evening on low. No bloating, no gas.
I am glad though to have a back up plan. 🙂 I think I will use your idea of making enough for a month and freezing them.
You’ve only included the beans in the price of turning dry beans into cooked beans here – not the water and electricity or gas. I’d say dry beans are still far cheaper, but the margin isn’t as large as you state here.
Good idea to catch and use the rinsing water for your garden or house plants as well as the soaking water.
Mandy – I didn’t include water, electricity or gas because those are significant variables depending on the house. You could easily reuse water from the bathtub and use a slow cooker instead of the stove. Heck, you could even soak them in a cast iron pot on a fire in the backyard. It’s because of all those idiosyncrasies that I didn’t include them. 🙂
Tiffany, thank you for all your great posts!! I’m in the middle of soaking my beans and just realized I miscalculated my timing. I’m two hours into the second soak…which you suggest doing for 2-8 hours. However, I won’t be able to drain and rinse for 13 hours. Does that matter?
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Honestly? Nope. I’ve let my beans sit longer than they “should,” and they’ve been fine. Definitely rinse super well though after 13 hours, and I wouldn’t postpone much longer than that. 🙂
I just did the jump and bought 1kg of black beans and they are soaking at the moment. As I do not have such a big pot, I used 2 pots to soak. My question is how do I cook them in a slow cooker? The biggest size I have is a 6.5L pot.
Hi Eunice! Here’s my post on cooking beans in a slow cooker: https://dontwastethecrumbs.com/2016/06/slow-cooker-beans/
Hi Tiffany, so now I have done a first soak for more than 10 hours. So if I use slow cooker, do I go straight to rinsing and then doing a boil over the stove then to slow cooker?
Hi Eunice – after soaking, rinse really well, then follow the directions for cooking in a slow cooker.
Hello Tiffany, I need to know how to cook Pinto beans from a higher altitude. I live in Hemet, CA. I have been told the elevation here is 2,000 to 2,5000 feet. I think they need to cook longer. Can you give me a start to finish receipt on how to cook Pinto beans for a Mexican Dinner. Can I cook them in a Crock Pot? Can I cook them on the gas stove. Stove preferred. How long do I soak them, and how long do I cook them? I really need your help. Thank You. Does the water make a difference in soaking and cooking. Do you put salt in the soak water and in the cooking of the beans. OH Please HELP. Thank You and GOD bless you.
Hi Sherry! I’m so sorry, but I don’t have any experience cooking in high altitudes. All the soaking, salting, cook method (crock pot vs. stove) should be the same, but the time will likely be slightly different.
What an awesome post…extremely enjoyable and informative. 🙂 I always have issues with beans but I am going to try your soaking methods along with blending prior to cooking. I am using split mung beans which are used in ayurveda along with rice for a dish called kitchari which is intended for healing and detoxing.
But you have a gift! So many great qualities in your writing as well as your responses. Amazing job…thank you for your time and effort. Much gratitude 🙂
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Thank you for such a kind comment Soul! I hope you this method helps with digesting beans – best of luck!
Hey I love your method of cooking these beans! It has worked very well! However I am just doing black beans for the first time with your recipe and would like to know if I should add the whey or lemon juice on every soak or just the first one….
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Just the first one Melissa – so glad this method worked for you!
Hi! Thanks for this article! I just started soaking black beans, but noticed the skin on many of the beans immediately started falling off when I did the rinsing (step 1). I didn’t rinse them for that long, just a minute. I did shake them a bit in the colander. Maybe I shouldn’t have shaken them? Thanks for your help!
Hmmm… the skin on SOME of my black beans falls off, but definitely not all. There are so many factors to consider when cooking beans, but perhaps it could be the acid?
Okay, I know this post is older, but I just had to comment. I actually am the type of person that would snack on beans. Or at least, I’ve been known to eat a can of beans for lunch or dinner. Limas, butter beans, northern beans. Yum!
That’s so awesome Stephanie! I’ve snacked on crispy garbanzo beans before, and they were pretty good!
This is all awesome information, but I do have a question…
Is it possible to degas using the quick-soak method? I soak my beans by placing them in a pot, covering with enough water, cranking the temp up to high until a rolling boil gets started and cook for 1 minute, and then turn the heat off and let the beans sit for an hour. Then I drain, rinse, refill with water and cook for about 40 minutes. My beans always come out perfect using this method, in terms of being super soft and yummy.
Should I be adding a second quick soak? Would that break down my beans into bursted mush? Am I doing enough somehow with my impatient method? 🙂
A second soak doesn’t break the beans down into mush, but when it comes to breaking down enzymes, a minimum of 8 hours is recommended. 🙂