Master Dried Beans
Ingredients
Instructions
- Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let stand at room temperature overnight; drain.
- Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add oil, 1 teaspoon salt, thyme, bay leaves, and onion to pan. Reduce heat to low; cover, and simmer 30 minutes, stirring occasionally.
- Stir in 1 teaspoon salt. Cover, and simmer another hour or more depending on the bean (see chart, below).
- Remove thyme, bay leaves, and onion; discard. Stir in remaining 1 teaspoon salt. Cool to room temperature in cooking liquid. Place beans and cooking liquid in an airtight container; refrigerate.
- How Long to Simmer Each Bean Variety Cook the beans with the aromatics and 1 teaspoon salt for the first 30 minutes. Add the second teaspoon of salt, and cook for the suggested time or until beans are tender. Red kidney beans: 1 hr. Great Northern beans: 1 hr. 15 min. Black beans: 1 hr. 15 min. Cannellini beans: 1 hr. 45 min. Pinto beans: 1 hr. 45 min.
Nutrition & Diet Analysis (per serving)
367
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).