1 cup beans: chickpeas, white beans, black beans, pinto beans, Gigante beans, etc
3–4 cups water
2 teaspoons kosher salt
½ large peeled yellow onion, cut into large wedges
3 garlic cloves, peeled
3–4 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