How to cook dried beans How to cook dried beans

Beans take long to cook. Longer than beef, if you want them really soft. I like my beans to be soft to the point that they are almost like mashed potatoes but are still able to retain their shape. And to achieve that texture, I used to simmer the beans for half an hour, leave it to soak for several hours and then cook them together with whatever meat goes with them into a dish. Recently, however, I discovered that it is best to use a slow cooker. Because there is hardly any agitation during cooking, the beans cook to the perfect softness and still look like beans rather than mush.

Here’s how. Rinse the beans several times, soak for about four hours then transfer to the slow cooker. Pour in broth (preferably homemade) — not too much but just enough to cover the beans. Add some salt and whatever herbs you like. My kidney beans were perfectly done after twelve hours on low. The cooking time might vary depending on the kind of beans you’re cooking as some beans are smaller than others. The cooking time will vary too if you use a high / low combination.

Cool the beans then transfer to a jar with a screw-type cap. Yes, including the liquid. Keep in the fridge until you need it. You can even cook beans in a large batch, divide into portions when done, then store in several jars.

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

You may also like...

Not So Fine Print

Author Cooks Privacy & TOS Disclaimer E-mail

Except for quotes, public domain videos, stock images and screen grabs, all text and photos © Connie, Speedy, Sam & Alex Veneracion. ALL RIGHTS RESERVED. No reproduction without prior written permission.

Commenting Guidelines

1. Read the post in full before asking questions.
2. Stay on topic; this is not a general Q&A forum.
3. Inane comments aimed at self-promotion will be deleted and the commenter will be blacklisted.

4 Responses

  1. Ken_L says:

    I’ve always read that adding salt will make the beans tough. I never wanted to test the theory by risking a pot of tough beans, so I never add salt. You think it’s another urban myth?

  2. If I am in a hurry, I pressure cooked the beans, It shortened the cooking time by almost half….

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>