How to Cook Basic Dried Beans

  • Author: Erin Alderson
  • Prep Time: 12 hours
  • Cook Time: 2 hours
  • Total Time: 14 hours
  • Yield: about 3 cups cooked beans 1x
  • Category: component
  • Method: stove-top




1 cup beans: chickpeas, white beans, black beans, pinto beans, Gigante beans, etc

34 cups water

2 teaspoons kosher salt


½ large peeled yellow onion, cut into large wedges

3 garlic cloves, peeled

34 sprigs rosemary, thyme, and/or oregano

1 bay leaf

2 tablespoons olive oil

1 teaspoon sea salt


  • Place the beans in a strainer and pick through, removing any debris you might find. Give the beans a good rinse. Transfer the beans to a jar and cover with water and stir in the salt. Let soak overnight, up to 24 hours.
  • When ready to cook, drain the beans and transfer to a pot. Add enough water to go about 2″ above the beans. Add in aromatics and salt. Bring to a boil and let cook for 15 minutes. At the 15 minute mark, reduce the heat to low so that the beans are just below a simmer. Cook the beans until soft, occasionally tasting to reach the right texture. Taste and add more salt if desired. This would also be the time to add any acid-based ingredients. 
  • After cooking, let cool in the pot for about 20 minutes then remove any aromatics. Transfer to a container to finish cooling. Once the beans have cooled, seal and place in the refrigerator. Use within a week.

Keywords: dried beans, how to cook dried beans