Best Ways To Cook Beans

You know how some people think beans are boring. That's usually because they haven't had properly seasoned ones.

Sometimes you'll want to keep them plain for mixing into other dishes, but when beans are the main dish (like when you're dumping them over rice), you'll want to jazz them up a bit.

Just make sure whatever seasonings you add work with the rest of your meal.

• Beans: Buy your beans from stores that sell lots of them - that way they're fresh. While they last ages, they will not remain good forever. After two years, they start tasting pretty bland. Fresher is better! Pick whatever kind you like - black beans, navy beans - they all work great.
• Water: This is your beans' swimming pool. They need plenty of room to expand and become tender. Usually, you want about 3 inches of water above your beans. They're thirsty little things and will soak up quite a bit.
• Salt: This isn't just about making things salty - it brings out the beans' natural flavor. Some people worry salt makes beans tough - that's an old wives' tale. It actually helps them cook up creamy and delicious.
• Aromatics: You don't have to strictly add extras, but they make everything better. Just toss in half an onion and some crushed garlic. Herbs are fantastic too - fresh if you've got them, dried if you don't.

Opening a can is quick, but nothing beats homemade beans for flavor. The store stocks all sorts of different types of beans, though you'll be glad to know they all cook the same way.

The best part is you can cook them however you want - regular pot, pressure cooker, even that old slow cooker gathering dust in your cabinet. Pick what works best for your schedule and kitchen setup.

This method is perfect for lazy weekend cooking. Just get them going and do whatever while they simmer away. The gentle cooking brings out amazing flavor, and your house smells fantastic.

Plus, you can easily check them, adjust seasonings, and control the texture exactly how you like it. It's also great when cooking for a crowd - just grab your biggest pot and make a huge batch.

Instructions

1. Drain your soaked beans and give them a good rinse under cold water. Place them in a heavy bottomed pot – the heavier the better for preventing a burning spot at the bottom.
2. Cover the beans with fresh water, making sure there's about two inches of water above them.
3. Now's when you can jazz things up if you want. Toss in a halved onion, some crushed garlic cloves, or a bay leaf. Maybe add a carrot or celery stalk. Some like throwing in a ham bone or bacon. It's your pot - make it how you like it.
4. Crank up the heat and bring everything to a boil. Once it's bubbling, turn the heat down low enough to keep a gentle simmer going. You want to see small bubbles, not a rolling boil. Pop the lid on, but leave it slightly cracked.
5. Here's the key part - add salt now, not later. A good pinch will do. That seasoning will soak right into the beans as they cook and make them good all the way through.
6. Let them simmer away, checking occasionally to make sure there's enough water. If they look dry, pop some hot water from your kettle into them.
7. Different beans need different cooking times - could be 45 minutes, could be a couple hours. Start testing after about 30 minutes.
8. They're done when they're tender but still hold their shape.

Instant Pot is amazing for beans if you're busy. Sure, stovetops are great, but pressure cooking is super quick and they always come out perfect.

Instructions

1. Start with your soaked beans, though you can skip soaking - just add about 15 minutes to the cooking time. Rinse them well and dump them in your reliable Instant Pot.
2. Add water until it covers the beans by about an inch. Don't fill past the halfway mark - beans need room to expand.
3. Add your seasonings now. Salt and other preferred aromatics- whatever you like. For extra flavor, try cooking them in broth instead of water.
4. Lock the lid and set to high pressure. Most beans need 15-20 minutes if they're soaked, 30-35 if not.
5. Let the pressure release naturally for at least 15-20 minutes after cooking - this helps the beans stay whole instead of splitting.
6. Give them a stir and check the texture. If they need more time, just pop the lid back on for a few more minutes. Season to taste, and you're done - perfect beans in under an hour.

Slow cookers are awesome for beans - especially when it's hot and you don't want your kitchen all steamy. Just toss everything in before work and come home to perfect beans.

Instructions

1. Grab your beans and pour them into your slow cooker - any size works, just don't fill it more than halfway. Cover the beans with fresh water, keeping about two inches of water above them.
2. This is when you add your flavor boosters. Add some garlic, onion, maybe some carrots. Some people like adding kombu seaweed - helps with digestion. Want smoky flavor? Throw in some ham or bacon. Keep it simple or jazz it up - totally your call.
3. Add a good pinch of salt now - don't wait till the end. The beans soak up that seasoning as they cook, making them tasty all the way through.
4. Pop the lid on and set your cooker to low for 6-8 hours or high for 3-4 hours.
5. Every slow cooker runs a bit different, so check them after a few hours the first time you make them. You want them tender but not mushy.

Quick note - you can skip soaking if you're really short on time. Just add about 2 more hours of cooking time, and some extra water since the beans will soak up more as they cook.

The oven method might sound unusual, but it's actually one of the most hands-off ways to cook beans. You get incredibly tender, evenly cooked beans with minimal attention needed.

The steady, surrounding heat works magic, especially on big, meaty beans like cannellini or giant limas. Perfect for those slow Sundays when you’re just enjoying the day.

Instructions

1. First, set the oven to 325°F. Any heavy pot with a lid works great. Just make sure it's big enough - beans get real ambitious and triple in size while cooking.
2. Pour off the water from your soaked beans and tip them into the cooking pot. Then, upload some salt as well as a good amount of black pepper.
3. Now it's time to get creative - toss in some garlic cloves and some fresh herbs if you like. But honestly, good beans taste amazing with just basic flavoring.
4. Fill with enough water to cover the beans. Excessive water makes them bland. If not enough, they will all dry out.
5. Get the pot boiling on your stove. Oh, and if you're cooking kidney or white cannellini beans, let them bubble away for 15 minutes. Just so you don't get a stomachache later - these beans have some natural compounds in them that need to be cooked out.
6. Once boiling, put the lid on tight and stick it in your hot oven. Now the waiting game begins.
7. Check them after 75 minutes - smaller beans might be done by then. Give them a taste - if they're still firm or chalky inside, back they go for another 15-20 minutes. Even the biggest beans usually finish within 90 minutes.
8. Take them out when they're tender but still holding their shape. Taste and add more salt if needed. The cooking liquid is gold - rich and flavorful, perfect for soups or just sopping up with bread.

Cooking times by method (for pre-soaked beans):

• Stovetop: 1-2 hours, simmering on low heat
• Instant Pot: 15-20 minutes at high pressure + 10-15 minutes natural release
• Slow Cooker: 6-8 hours on low, 3-4 hours on high
• Oven-baked: 75-90 minutes at 350°F in covered pot

Here's the thing about cooking beans - timing isn't always set in stone. Fresh beans cook faster than old ones that have been sitting in your pantry forever. If you skip soaking, add about 30-45 minutes to these times.

Altitude matters too - living in the mountains? Your beans will take longer to cook. Hard water can also make beans stubborn and slow to soften.

Moreover, different beans have their own characteristics when it comes to cooking:

Quick Cookers (45-60 minutes):

• Split peas
• Red lentils
• Black-eyed peas

Medium Cookers (60-90 minutes):

• Black beans
• Pinto beans
• Navy beans
• Great Northern beans

Slow Cookers (90-120 minutes):

• Chickpeas
• Kidney beans
• Lima beans
• Fava beans

When the beans are soft enough to squish with a fork and still hold together, know your beans are done. Test a few beans - sometimes they don't all cook at the same speed!

• Sort and Clean: Spread those beans on a light-colored baking sheet and pick out any sneaky stones, shriveled beans, or odd-looking pieces. Take your time here - nobody wants a surprise crunch!
• Master the Soak: A good overnight soak makes beans cook evenly and helps reduce that gassy effect. Cover them with plenty of cold water - they'll double in size!
• Watch That Water Level: Keep your beans under about 2 inches of liquid. When the level drops, add hot water - cold water's like a shock to their system and slows everything down.
• Bubble, Don't Boil: You want a gentle simmer, just tiny bubbles breaking the surface. Aggressive boiling - that's the fast track to split, mushy beans. Nobody wants that!
• Taste Test Time: Start checking your beans when they're close to done. Grab a few from different spots - they should be creamy inside but still hold their shape.
• Save the Liquid: That dark, flavorful cooking liquid is pure gold! Use it in healthy soups, or spoon it over your beans - it's packed with flavor and nutrients.

• Classic Rice and Beans: Nothing fancy, but so good. Cook up some rice until it's nice and fluffy, then mix in those beans. The best part is when the bean sauce soaks into the rice. Throw some chopped herbs on top, and if you want a kick, add your favorite hot sauce.
• Cornbread: Fresh from the oven, golden brown and slightly sweet, homemade cornbread is like a magnet for bean broth. Break off chunks and watch them soak up all that goodness. Some people like it with honey butter on the side.
• Breakfast Bean Toast: Layer thick, toasted bread with hot beans, top with a perfectly fried egg, and watch that golden yolk create magic when it breaks. Add a dash of hot sauce and some fresh herbs - breakfast will never be the same!
• Veggie Bowl: Create a colorful bowl with your beans as the star. Add roasted sweet potatoes, fresh greens, and some crunchy radishes. Drizzle with a tangy dressing and every bite's a perfect mix of textures.
• Taco Night: Warm tortillas wrapped around seasoned beans, topped with fresh pico de gallo, creamy avocado, and a squeeze of lime. Add some crunchy cabbage slaw for extra texture - it's a fiesta in every bite!
• Cozy Bean Soup: Transform those beans into a thick healthy warm soup with vegetables and spices. You should soak it up with some crusty bread to help – it is like getting a warm hug when it is cold.

In The Fridge

Let your beans cool down completely first. Keep them in their liquid when you store them - this keeps them from drying out. Pop them in tightly sealed containers and they'll last nearly 5 days in the fridge.

Remember to check for any funky smells before using them. A little tip: storing them in several smaller containers is better than one big one - you can grab just what you need!

In The Freezer

Freezing beans is like pressing a pause button - they'll keep their taste and texture for up to 6 months! First, drain them but save a little liquid. Pack them in freezer bags or containers, leaving some space at the top (they expand when frozen).

Write the date on the package - you'll thank yourself later! Pro tip: freeze them in meal-sized portions. This way only thaw what you need.

How To Reheat

From the fridge: Add your beans and their liquid to a pan. Heat them slowly over medium heat, stirring now and then. Add a splash of water if they look dry. They'll be hot and ready in about 5 minutes.

From the freezer: No need to thaw first! Put your frozen beans in a pot with a little water or broth. Cover and heat on low, stirring occasionally. They'll be ready in about 10-15 minutes.

Or zap them in the microwave - start with 2 minutes, stir, then add more time if needed.

Quick tip: Don't boil your beans when reheating - a gentle simmer is all you need. Boiling can make them mushy and split their skins. If you're using them in a cold dish like a salad, just let them thaw in the fridge overnight!