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–+ servings
A Perfect Pot of Dried Beans – vegetarian recipe
Stav Kogan

A Perfect Pot of Dried Beans

A foolproof method for preparing a big pot of perfectly tender, creamy dried beans from scratch. Budget-friendly with unparalleled flavor and texture, ready for any dish.
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Prep Time 8 hours
Cook Time 2 hours 30 minutes
Total Time 10 hours 30 minutes
Servings: 6 serving
Calories: 124
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (400 g / 14.1 oz) dried beans, rinsed and picked over
  • 8 to 10 cups (2400 ml) / 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
  • For a quicker cooking time and easier digestion, soak your beans for 8 hours or overnight in cold water before cooking.
  • Wait to add salt until the beans are fully tender. Salting too early can sometimes make the bean skins tough.

Method
 

  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.
  4. 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.
  5. Add more hot water as needed to keep the beans submerged.
  6. Once cooked, remove and discard the onion, garlic, bay leaf, kombu, and herb sprigs before serving or using in your favorite recipe.
  7. Add a strip of kombu (dried kelp) to the pot to help make the beans more digestible and reduce their gas-producing properties.
  8. Don't discard the cooking liquid! This 'bean broth' is packed with flavor and perfect for using in soups, stews, or sauces.

Nutrition

Calories: 124kcalCarbohydrates: 23gProtein: 7g

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