Cooking beans from scratch sounds like the kind of project only patient grandmas bother with, but it’s way easier than it looks. Once you get the hang of it, you’ll never settle for bland canned beans again. All it takes is a little know-how, and you’ll end up with beans that taste richer and feel fresher every single time.
Benefits of starting with dried beans
Canned beans are convenient, but dried beans give you more control over what ends up in your bowl. You can season them as they cook, decide how soft or firm you want them and skip all the extra sodium that often sneaks into the canned stuff. Dried beans are also cheaper and easily bought in bulk, especially if you work with them often or cook in big batches. Plus, dried beans open the door to varieties you’ll likely never see in a can, from heirloom types to local farm finds.
Choosing and storing beans
Not all beans are created equal, and the age of the bag you buy can change everything about how they cook. Older beans take forever to soften and sometimes never do, no matter how long you simmer them. For fresher beans, look for stores that have a lot of turnover or check out bulk bins and farmers’ markets. Once you bring them home, keep them in a sealed container in a cool, dry spot so they stay fresh as long as possible.
Not every bean cooks the same or works in every recipe. Cannellini beans hold their shape well and are great for soups or salads. Black beans are sturdy enough for tacos, bowls and skillet meals. Chickpeas are one of the most versatile and can go from hummus to roasted snacks without much effort.
The soak debate
Soaking beans has been part of the process for generations because it can make a noticeable difference in the final dish. An overnight soak cuts down cooking time and helps break down some of the complex sugars that can cause bloating or gas. If you forget or don’t have the time, the quick-soak method also works by bringing beans to a boil, letting them sit for an hour, then cooking as usual.
Some people skip soaking altogether and still get good results, but it usually means standing over the stove longer or increasing the cook time on your Instant Pot. However you choose to do it, soaking is a simple step that pays off once it’s time to cook.
Cooking basics
Start by rinsing beans under cold water and picking out any small stones or broken pieces that slipped through. Add them to a large pot and cover with plenty of water since beans soak up more than you think. Toss in aromatics like onion, garlic or herbs if you want extra flavor built right into the pot. Bring everything to a boil, then lower to a gentle simmer and keep it there because boiling too hard can split the skins and make the insides mushy.
Cooking time depends on the type of bean, but expect it to take anywhere from 45 minutes to two hours. To check for doneness, pull out a bean, let it cool slightly and bite into it. It should be tender but not falling apart.
My Pro Tip
Don’t throw away the bean broth
The liquid left behind after cooking beans is worth saving. It’s packed with starch and flavor and works almost like a light stock. Use it to loosen up soups, cook grains or add body to sauces. Chickpea broth, also called aquafaba, can even replace eggs in some recipes for baking (like these vegan pignoli cookies) or making creamy dressings.
Seasoning beans correctly
Salt has a significant impact on how beans cook, and timing matters. If you add it too early, the skins can toughen. Waiting to salt the beans until they are nearly done cooking allows the seasoning to sink in without messing up the texture.
For a deeper flavor, drop in bay leaves, garlic cloves or fresh herbs while the beans simmer. Some people like adding kombu, a type of seaweed, which boosts flavor and may aid digestion. Hold off on adding any acidic ingredients like tomatoes or vinegar until the beans are finished because acid can keep them from softening.
Troubleshooting common issues
Sometimes beans don’t turn out the way you planned, but most problems have simple fixes. If your beans never seem to soften, they might just be old or you may be dealing with hard water. Try adding a pinch of baking soda to help them along. If they’ve gone mushy, it usually means the heat was too high or they cooked too long, so keep the simmer gentle and check them often.
Unevenly cooked beans can happen when you forget to stir or don’t use enough water. Once they’re cooked, store beans in their cooking liquid in the fridge for up to a week or freeze them in portions so you always have some ready.
Creative ways to use cooked beans
A pot of beans opens up more options than just soup or chili. Toss them into salads or grain bowls for quick protein, mash them into spreads for sandwiches or use them to bulk up casseroles, tacos and burritos. They also work great in veggie burgers or blended into dips that beat anything you’ll find in a store. Having cooked beans on hand makes weeknight meals faster and gives you a base that can go in dozens of directions without much effort.
My Pro Tip
A simple trick for creamier beans
If you want beans that feel a little richer without adding cream or cheese, mash a small scoop of them against the side of the pot and stir them back into the broth. The starch will thicken the liquid and give the beans a silkier texture.
The easiest way to cook beans during a busy week
If standing over the stove for an hour isn’t realistic, cook a big batch once and stash the rest. Beans freeze surprisingly well. Portion them out with some of their cooking liquid and freeze flat in bags or containers. When you need them, they thaw quickly and work just like canned beans but with much better flavor.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
