Cooked Dried Beans Cooks Illustrated
Transform your kitchen staples into a culinary triumph with this Cook's Illustrated method for perfectly cooked dried beans. This foolproof recipe delivers tender, flavorful beans every time, whether you're working with black beans, pinto, or navy varieties. By soaking the beans with salt and simmering them gently alongside aromatic bay leaf and garlic, the flavor is infused deeply into every bite. The optional use of broth instead of water elevates the dish even further. With just 10 minutes of prep time, followed by a slow, hands-off simmer, these savory beans are perfect as a healthy side dish, a base for soups and stews, or a hearty addition to grain bowls and salads. Easy to store and even better the next day, this recipe is a must-have for home cooks seeking versatility, convenience, and robust flavor.
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Recipe Information
Ingredients
- 1 pound dried beans (such as black beans, pinto, or navy beans)
- 1 tablespoon salt
- 1 whole bay leaf
- 2 whole garlic cloves, peeled and smashed
- 1 tablespoon olive oil
- 8 cups water (or broth for added flavor)
Instructions
Sort through the dried beans, removing any debris or damaged beans. Rinse thoroughly under cold water.
In a large bowl, combine the beans, 1 tablespoon of salt, and enough cold water to cover the beans by at least 2 inches. Let the beans soak for 8-12 hours or overnight. Alternatively, for a quicker soak, combine beans, salt, and water in a pot, bring to a boil, and let sit off the heat for 1 hour.
Drain and rinse the soaked beans. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the drained beans, bay leaf, and 8 cups of water or broth to the pot. Bring the mixture to a gentle boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and simmer the beans. Stir occasionally and check for doneness after 1 hour of cooking. Most beans will take 1-1.5 hours to become tender.
If the liquid level drops too low during cooking, add more water or broth, a half-cup at a time, to ensure the beans remain submerged.
When the beans are tender but not falling apart, remove the pot from heat. Discard the bay leaf and season the beans to taste with salt and pepper (if desired).
Serve the beans immediately, or let them cool in their cooking liquid to store. They can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7105 mg | 309% | |
| Total Carbohydrate | 288.2 g | 105% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 9.5 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6756 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
