How to Cook Dry Beans


The local Farmers Market often has a wonderful selection of fresh, dry beans and peas.  They really do taste better than the canned version, especially if you add a little seasoning to them while soaking, and then, again, while cooking.  Here’s how I do it:

Cooked Dry Beans
Recipe Type: How-To’s, Soups, Sides
Author: A Passionate Plate
This great basic recipe for how to cook up a batch of beans the right way will take the guess work out and put this great staple back in to your soups, sides and any number of delicious bean dishes.
  • 1 lb. dry beans or peas
  • 3 Tbsp. table salt
  • 4 quarts water + 7 cups water
  • 2 bay leaves
  • 4 cloves of garlic, peeled
  1. Start by soaking the dry beans for at least 8 hours, but preferably for 24 hours.
  2. Dissolve the salt in the water. Place the beans in a bowl or Dutch oven and cover with water. Set aside.
  3. After the beans have been rehydrated, they need to be cooked prior to adding them to a recipe.
  4. Drain the soaking liquid from the beans. Bring the beans, bay leaves, garlic and fresh water to a simmer in a Dutch oven or large saucepan. Simmer, partially covered, until beans are just tender. Remove from heat, cover, and let beans stand until completely tender, about 10 minutes. Drain the beans, but save the cooking liquid. Discard bay leaves and garlic.
  5. Cooled beans can be stored in reserved liquid and refrigerated for up to five days.

One comment

  1. […] truly enjoy the process of making soup, so I make the stock from scratch.  I also soak the beans over-night prior to cooking them and adding them to the recipe.  If you are in a hurry, or you […]

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