How to Cook Dried Beans

By The Stay At Home Chef

Ingredients

1 pound dried beans (about 2 cups)
water (for soaking)
8 cups water (or enough to cover beans by 2 inches)
1 teaspoon salt
1 small onion (peeled and halved)
2 to 4 whole garlic cloves
2 bay leaves
1 teaspoon thyme (or rosemary)
1 ham hock (or a few slices of bacon)

Prep Time10mins
Cook Time120mins
Servings6

Instructions

Spread the dried beans out on a baking sheet or plate and remove any stones, debris, or damaged beans. Rinse well under cold water.

Place the beans in a large bowl or pot and cover with several inches of cold water. Soak for 8 to 12 hours or overnight.

Drain and rinse the soaked beans and transfer to a large pot and cover with fresh water by about 2 inches. Stir in the salt and any optional flavorings, if using.

Bring the beans to a boil over high heat. Reduce the heat to maintain a gentle simmer and partially cover the pot with a lid.

Cook until the beans are tender, stirring occasionally and adding more hot water if needed to keep the beans covered.- Black beans: 60 to 90 minutes- Pinto beans: 60 to 90 minutes- Navy beans: 60 to 90 minutes- Great Northern beans: 60 to 90 minutes- Cannellini beans: 60 to 90 minutes- Kidney beans: 90 to 120 minutes*- Chickpeas: 90 to 120 minutes

Taste a few beans to check for doneness. They should be creamy in the center with no chalky texture. Remove any aromatics before serving or storing.