Tired of mushy, bland canned beans? Cooking your own dried beans from scratch is a total game-changer! Not only is it incredibly budget-friendly, but the flavor and creamy texture are simply unparalleled. This is my go-to, foolproof method for preparing a big pot of perfectly tender beans that are ready to star in any dish, from hearty chilis and vibrant salads to creamy dips. Let’s get cooking!
Ingredients
• 2 cups / 400g dried beans, rinsed and picked over
• 8 to 10 cups / 2 to 2.4 liters water, plus more as needed
• ½ onion, peeled, optional
• 2 cloves garlic, crushed, optional
• 1 bay leaf, optional
• 1 strip kombu, optional
• A few sprigs of fresh or dried herbs, optional
Instructions
1. Combine all in a large pot or Dutch oven. Ensure the beans are covered by at least 2-3 inches of water.
2. Bring the pot to a rolling boil over medium-high heat and cook for 15 minutes.
3. Reduce the heat to medium-low, cover partially, and let the beans simmer gently. Cook until the beans are tender and creamy. This will take about 30-60 minutes for presoaked beans or 1.5-2.5 hours for unsoaked beans, depending on the type and age of the bean. Add more hot water as needed to keep the beans submerged.
4. Once cooked, remove and discard the onion, garlic, bay leaf, kombu, and herb sprigs before serving or using in your favorite recipe.
Nutritional Information
• Nutrition Information
• Serving Size: ½ cup cooked beans
• Calories: 124
• Protein: 7 g
• Total Fat
• Saturated Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 12 g
• Sugar: 1 g
• Cholesterol: 0 mg
• Sodium: 2 mg
Pro Tips
• For a quicker cooking time and easier digestion, soak your beans for 8 hours or overnight in cold water before cooking.
• Add a strip of kombu (dried kelp) to the pot to help make the beans more digestible and reduce their gas-producing properties.
• Wait to add salt until the beans are fully tender. Salting too early can sometimes make the bean skins tough.
• Don’t discard the cooking liquid! This ‘bean broth’ is packed with flavor and perfect for using in soups, stews, or sauces.
FAQ
Q: Are dried beans a good source of plant-based protein
A: Absolutely! Cooking beans from scratch is a fantastic way to get high-quality plant-based protein. A single half-cup serving of these homemade beans provides about 7 grams of protein and 12 grams of fiber, making them a perfect, budget-friendly foundation for countless vegetarian and vegan meals.
Q: How can I use these homemade beans in vegetarian meals
A: These perfectly cooked beans are incredibly versatile in vegetarian cooking. Use them as the base for hearty chilis, toss them into vibrant salads for a protein boost, mash them for creamy dips like hummus or bean dip, or add them to veggie burgers, tacos, and grain bowls.
Q: Can I meal prep and store cooked beans for the week
A: Yes, this recipe is perfect for vegetarian meal prep. Once cooked and cooled, you can store the beans in their cooking liquid in an airtight container in the refrigerator for up to 5 days. You can also freeze them in portion-sized containers for up to 3 months for quick and easy meals.
Q: Why should I add kombu when cooking beans
A: Kombu, a type of dried kelp, contains enzymes that help break down the hard-to-digest sugars in beans. Adding a strip to the pot while cooking can make the beans more digestible and significantly reduce their gas-producing effects, which is a great benefit for anyone who enjoys beans regularly in their diet.
