Cooking beans from scratch may sound time-consuming, but it’s one of the best ways to enjoy hearty, flavorful, and budget-friendly meals.

This homemade dry beans recipe shows you exactly how to take humble dried beans and turn them into a tender, delicious dish you can use in soups, stews, salads, or even as a side on their own.

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Why Cook Dry Beans at Home?

Canned beans are convenient, but cooking dry beans has its advantages:

Better flavor: Home-cooked beans absorb herbs, spices, and seasonings more effectively.
Cost-effective: A bag of dried beans is often much cheaper than canned beans.
Customizable: You can control the salt, texture, and added flavors.
Healthy choice: No preservatives, and you can avoid extra sodium.

Homemade Dry Beans Recipe

This homemade dry beans recipe transforms simple dried beans into tender, flavorful, and versatile meals that are both healthy and budget-friendly.

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Prep Time 10

Cook Time 2

Total Time 12

Course: Main Course, Side Dish

Cuisine: American, Mediterranean, Mexican

Ingredients Method

Ingredients

1 pound dried beans black beans, pinto, kidney, navy, or your favorite variety
8 cups water plus more for soaking
1 onion halved
2 garlic cloves smashed
1 –2 bay leaves
1 teaspoon salt add more to taste after cooking
Optional: herbs thyme, rosemary, black pepper, or a splash of olive oil

Method

Rinse the beans under cold water.
Place them in a large bowl.
Cover with 3–4 inches of water.
Soak overnight (8–12 hours).
Drain and rinse the beans.

Quick Soak Option:

Place beans in a pot with water.
Boil for 2 minutes.
Turn off the heat.
Cover the pot and let sit for 1 hour.

Cooking the Beans:

Place soaked beans in a large pot.
Add 8 cups of fresh water.
Add onion, garlic, and bay leaves.
Bring to a boil.
Lower the heat to a simmer.
Cook for 45 minutes to 2 hours.
Check beans often until tender.

Seasoning and Storing:

Add salt when beans are almost soft.
Taste and adjust seasoning.
Remove onion, garlic, and bay leaves.
Store beans with cooking liquid in the fridge for 5 days.
Freeze beans for up to 3 months.

Instructions (Steps By Seps)

Soak the Beans

Rinse beans well under cold water.
Place in a large bowl and cover with 3–4 inches of water. Soak overnight (8–12 hours).
Quick soak option: Boil beans for 2 minutes, turn off heat, cover, and let sit for 1 hour.

Cook the Beans

Drain and rinse beans after soaking.
Add beans to a large pot with 8 cups of fresh water.
Add onion, garlic, bay leaves, and any optional herbs.
Bring to a boil, then reduce to low heat. Simmer uncovered for 45 minutes to 2 hours, until beans are tender.

Season & Store

Add salt when beans are almost fully cooked. Adjust seasoning to taste.
Remove onion, garlic, and bay leaves before serving.
Store beans in their cooking liquid in the fridge for up to 5 days or freeze for up to 3 months.

Also Check: Creamy roasted tomato soup

FAQs About Homemade Dry Beans

1. Do I have to soak dry beans before cooking?
No, but soaking helps reduce cooking time and makes beans easier to digest. If you skip soaking, beans will take longer to cook.

2. Can I cook dry beans in a slow cooker?
Yes. Place soaked beans in the slow cooker, cover with fresh water, and cook on low for 6–8 hours or on high for 3–4 hours.

3. Can I use an Instant Pot or pressure cooker?
Yes. Cooking beans in an Instant Pot takes about 25–35 minutes after soaking. No-soak beans may take 35–45 minutes.

4. Why do my beans take so long to cook?
Older beans can take longer to soften. Always check the expiration date when buying dry beans.

5. When should I add salt?
Add salt toward the end of cooking. Adding it too early can make beans tough.

6. Can I freeze cooked beans?
Yes. Let them cool, then store in freezer-safe bags or containers for up to 3 months.

7. How can I make my beans more flavorful?
Cook them with herbs, spices, onion, garlic, or even broth instead of plain water.