How to Cook - Dried Beans

It doesn't get much more basic than a pot of beans. Up until a few years ago I never bothered to cook dried beans. Man, did I miss out. Canned beans, while convenient, don't hold a candle to the flavor of dried. They're worth the small amount of extra effort, and, with a little planning, you can cook a batch and eat it throughout the week.

Don't forget to check out the selection at your local farmers' market and online purveyors, such as Rancho Gordo, for heirloom and specialty varieties not available at the supermarket.


I use the quick soak method because I'm perpetually running out of time. But if you have time you can just soak the beans for 8 hours (or overnight). Here's the lowdown:


Spread the beans in an even layer on a sheet pan and remove any damaged beans and debris (twigs, dirt, very small rocks, bread, apples, a duck!). Move the beans to a colander and rinse thoroughly. Transfer to a large pot and cover with about three times as much cold water. If using the quick soak method bring the water and beans to a boil, boil for 1 minute, remove the pot from the heat, and allow to sit, covered, for 1 hour.


After an hour (or 8 if you're not quick soaking), drain the beans and set aside - the beans will have doubled in size after their bath. In the same pot you used to soak the beans, saute a large diced onion in a little bit of bacon fat (you do have bacon fat, right?) or oil (for all the non-bacon fat folks) until translucent. Add the beans to the pot, cover with enough fresh, cold water to submerge the beans by about two inches, and bring to a boil. Once it reaches a boil, reduce the heat to low to maintain a gentle simmer. I generally stir the pot once every 20 minutes or so and start checking for doneness after an hour. The beans should be soft but not falling apart. Now is the time to add salt to taste. Serve immediately - alone or over rice.

Leftovers can be refrigerated for 4-5 days; cooked beans can be frozen for up to 3 months.


Keep in mind that these are general guidelines. Cooking time will vary depending on the age of your beans (older beans take longer), the type of bean you're cooking (lima beans cook faster than black), and the hardness of your water (use filtered or bottled if your water tastes funky). Feel free to play around with the aromatics - add carrots, garlic, shallots, and/or bell peppers. Play up the spices by adding cumin, oregano, rosemary, bay leaves, etc. And last but not least, a little bit of meat - particularly pork - goes a long way in the seasoning department. Fatback and ham hocks are my go-to meat seasonings and I typically just throw them in after I saute the aromatics.


Happy Cooking!