Description
A straightforward guide to cooking dried beans on the stovetop, including soaking and simmering techniques to achieve perfectly tender beans with infused flavors from garlic, onions, and bay leaves.
Ingredients
Scale
Beans
- 2 lbs dried beans (black, white, or black-eyed, etc.)
Flavorings
- 2 garlic cloves (pierced)
- 1 small onion (halved or quartered, or firm green parts from a leek)
- 2 bay leaves
Seasoning
- 1 1/2 Tbsp sea salt (or to taste)
Other
- Filtered water (enough to soak and cook beans)
- 5 1/2 Qt heavy-bottomed pot (such as a Dutch oven)
Instructions
- Presoak Beans: Place the dried beans in a large pot or bowl and cover them with filtered cold water, ensuring the water level is about 2 inches above the beans. Let them soak overnight for 10-12 hours to allow the beans to expand and soften. Afterwards, drain and rinse the beans thoroughly.
- Simmer with Flavorings: Transfer the soaked beans to a large heavy-bottomed pot, add the pierced garlic cloves, halved or quartered onion (or leek greens), and bay leaves. Pour in filtered water until it is approximately 1 inch above the beans. Bring the mixture to a boil, then reduce heat to a low simmer. Maintain a gentle simmer, adding water as needed to keep beans submerged. Skim off any foam that gathers on the surface. For firmer beans, cook uncovered; for softer beans, partially cover the pot.
- Check for Doneness and Salt: Begin testing the beans for doneness after about an hour of simmering. When they’re nearly tender but still slightly firm (al dente), stir in 1 1/2 tablespoons of sea salt or adjust salt to taste. Continue cooking until the beans reach your desired texture. Avoid draining the cooking liquid as it helps keep beans moist and flavorful.
- Final Preparation: Once the beans are fully cooked to your liking, remove them from heat. Discard bay leaves, garlic, and onion pieces if desired. Your perfectly cooked beans are ready to be used in your favorite recipes or enjoyed as a wholesome dish on their own.
Notes
- Soaking beans overnight reduces cooking time and improves digestibility.
- Adding salt only after beans are nearly cooked prevents toughening the skins.
- Skimming the foam helps maintain a clean broth flavor.
- Cooking uncovered results in firmer beans while partially covering produces softer, creamier beans.
- Beans can be stored in their cooking liquid in the refrigerator for up to 4-5 days or frozen for longer storage.
