Beans from scratch
2 hr 35 min
This is the easiest way to prepare dried beans. They’re worth the effort because they have better flavor and texture than canned, and they’re much easier on your wallet, so give them a try if you’re not already a convert. Cooking up a 1-pound batch means you have enough to add to soups, stews, rice dishes, or grain bowls for a quick protein boost.
Dry black beans
1 pound(s), or other varieties such as kidney, chickpeas, cannellini or pinto
3 medium clove(s), peeled
- Place beans in a sieve and rinse under cool running water; drain.
- Transfer beans to a large pot; add enough water to cover by 4 inches. Add garlic, bay leaves, and salt and bring to boil over high heat. Reduce heat and cook, partially covered, at gentle simmer, until beans are just tender, 45 minutes to 2 hours, depending on variety of beans. Remove from heat and let cool to room temperature. Transfer beans with their liquid to airtight containers. Refrigerate up to 4 days or freeze up to 3 months.
- Serving size: 1/2 cup