There’s something deeply satisfying about a pot of perfectly cooked beans—creamy, tender, and bursting with rich, earthy flavor. Whether you’re crafting a hearty stew, a zesty salad, or a comforting side dish, mastering this staple is a game-changer.
With just a bit of patience during the 8-hour soak and a 2-hour simmer, you’ll unlock a texture that’s velvety smooth yet holds its shape beautifully.
Beans are a versatile powerhouse, absorbing spices and aromatics to create layers of savory depth. Their natural creaminess pairs wonderfully with smoky, tangy, or herbaceous notes, making every bite a delight.
Plus, they’re packed with protein and fiber, turning a simple dish into a nourishing meal. Once you taste the difference homemade beans make, you’ll never go back to canned!
What You’ll Need?
- 2 cups dried beans (black beans, white beans, red beans, garbanzo beans, adzuki beans, or split peas)
- Water (enough to cover the beans by 2-3 inches)
- 2 teaspoons sea salt (adjust to taste)
- Optional aromatics:
- Onion quarters or halved shallots
- Garlic cloves, smashed or sliced
- Scrap veggies (e.g., scallion tops, fennel fronds, herb stems)
- Desired spices:
- Bay leaves, peppercorns, or other favorites
Step-by-Step Instructions
- Prepare the beans: Place the beans in a large bowl. Discard any stones or debris. Cover with 2-3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well. (Skip this step for adzuki beans and split peas.)
- Cook the beans: Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes.
- Add flavor: Skim any foam off the top, then add 2 teaspoons sea salt and your desired aromatics. Continue simmering until the beans are tender but not mushy, up to 2 more hours. Stir occasionally and check every 30 minutes. If the beans look dry, add more water.
- Finish and store: When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.
- For adzuki beans: Skip soaking. Rinse, then place in a pot with 2-3 inches of water. Simmer for 30-45 minutes with aromatics and salt. Season to taste.
- For split peas: Skip soaking. Rinse, then place 2 cups split peas in a pot with 4 cups water and ½ teaspoon salt. Bring to a boil, then simmer, covered, until soft (25-40 minutes). Season to taste. (Note: Split peas will become mushy, perfect for soups and stews.)
Flavor Boosters: Aromatics and Spices to Elevate Your Beans
Transform your beans into a flavor-packed dish by experimenting with aromatics and spices. Try adding onion quarters, smashed garlic cloves, or bay leaves during cooking. For a unique twist, toss in scrap veggies like scallion tops or fennel fronds. Don’t forget spices like peppercorns or cumin seeds for an extra layer of depth.
Time-Saving Tips: Skip the Soak or Use a Pressure Cooker
Short on time? For most beans, you can skip the soaking step and simply rinse them before cooking—just expect a slightly longer simmer. Alternatively, use a pressure cooker to cut cooking time in half. For example, black beans cook in about 20-25 minutes under pressure, compared to 1.5-2 hours on the stovetop.
Storage and Reheating: Keep Your Beans Fresh and Ready
Store cooked beans in an airtight container in the fridge for up to 5 days or freeze them for several months. To reheat, simply warm them on the stovetop with a splash of water or broth to prevent drying out. Frozen beans can be thawed overnight in the fridge or added directly to soups and stews.
Serving Suggestions: Beyond the Basics
Serve your beans as a hearty side dish, or use them as a base for grain bowls, tacos, or salads. For a creamy texture, mash them slightly and spread on toast. Pair with rice, roasted veggies, or a dollop of yogurt for a complete meal.
Recipe Variations: Mix It Up with Different Beans
This recipe works for a variety of beans, but each type has its own personality. Try black beans for a rich, earthy flavor, garbanzo beans for a nutty bite, or adzuki beans for a slightly sweet twist. Experiment with different combinations of aromatics and spices to discover your favorite flavor profile.
How to Cook Beans
Ingredients
- 2 cups dried beans
- Water
- Sea salt
optional aromatics:
- Onion quarters, or halved shallots
- Garlic cloves, smashed or sliced
- Scrap veggies, like scallion tops, fennel fronds, herb stems
- Desired spices, like bay leaves, peppercorns
Instructions
- For black beans, white beans, red beans, garbanzo beans:Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.
- Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
- When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.
- For adzuki beans:Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.
- For split peas:Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They’re great for thickening soups and stews.