Beans are a delicious (and affordable!) way to add some cholesterol-free protein into your diet while also being rich in fiber and antioxidants that aid in heart health. Don’t like the taste of canned beans? Want to do more of your pantry shopping in the bulk section? Want to make a bigger batch to divide and have for later? Cooking your own dried beans, as opposed to buying canned, can have several advantages. This method will prove to be the easiest way to cook dried beans from scratch!
Jump to RecipeWhy Cook Dried Beans as Opposed to Buying Canned?
There are several reasons why one might want to eat fresh beans as opposed to canned.
Economical – Cup for cup, buying dried beans always tends to be more affordable than buying canned. You’re also not limited to the quantity in which comes in a can. Cooking your own beans from scratch allows you to prepare whatever quantity you need or even larger batches that can be divided and stored into reusable freezer bags. Cooked beans can be frozen for up to six months, so practicing this can save money in the long run!
Taste and Texture – Canned beans are cooked with salt and preservatives, which can alter not only the flavor of the beans, but the texture as well. These can sometimes be too mushy and have a “canned” taste to them.
Customizable – When cooking anything from scratch, you can decide what goes into it and beans are no exception! There are aromatics that make great additions when cooking beans and add different flavors to them. Salt is another ingredient you get full control of, which is great for anyone needing to monitor their sodium intake.
Slow-Cooker Method
There are many different ways one can cook dried beans. One of the most popular ways is to soak them overnight and then simmer them in a pot, sometimes even for several hours! With this slow-cooker method, there is no need to soak the beans at all or babysit a pot on the stove for hours. You simply add the beans to the slow cooker with some water and let it do its thing!
Easiest Way to Cook Beans
5
cups10
minutes4
hours30-60
minutesKeep the screen of your device on
Ingredients
3 cups of black beans (or pinto or mayocoba)
10 cups of water
2 tsp salt
- Aromatics
2 bay leaves
1/4 onion
3-4 garlic cloves
1 jalapeño (optional)
Directions
- Rinse beans while picking over them. This just means to look for any small pebbles or off-looking beans and removing them.
- Add the beans to the slow-cooker along with the water and aromatics.
- Set the slow-cooker on low for 4 hours. Do not uncover.
- After 4 hours, stir in salt and add lid back on.
- Let rest on warm setting for 30 minutes for firmer texture or 1+ hours for a softer one.
Notes
- To store, add to container and refrigerate for 3 to 4 days. Or divide into freezer-safe storage bags and freeze for up to 6 months.
- I’ve tried this recipe with mayocoba, black, and pinto beans but can see it working great for most dried beans.
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