How Do I Cook Dried Beans?

Dried beans are inexpensive, shelf-stable, and produce a better texture than canned when prepared well. The process is simple: soak, simmer, and season at the right time.

Soak overnight

Cover the beans in cold water by at least two inches and leave them at room temperature for 8 to 12 hours. Soaking reduces cooking time and helps them cook more evenly. Drain and rinse before cooking. If you forget to soak, a quick soak works: cover with water, bring to a boil, turn off the heat, let sit for one hour, then drain and proceed.

Simmer low and slow

Cover the soaked beans with fresh water by a couple of inches. Bring to a boil, then reduce to a gentle simmer. Do not boil hard: hard boiling breaks the skins and gives you mushy beans. Chickpeas take 1.5 to 2 hours. White beans take 1 to 1.5 hours. Black beans take about 1 hour. Lentils do not need soaking and cook in 20 to 35 minutes.

Season at the end

Salt and acid (tomatoes, vinegar, lemon juice) toughen the skins if added too early. Wait until the beans are fully tender before adding salt, tomatoes, or any acidic ingredient. Add aromatics like bay leaf, garlic, and onion from the start. They help flavor the beans without affecting texture.

The Harira Moroccan Lentil and Chickpea Soup and the Authentic Ribollita both build around long-cooked legumes.

Have a question about timing or seasoning while cooking beans? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.