Cook Dry Beans Recipe

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Abigail Published: February 10, 2021 Modified: June 1, 2021

How To Make Cook Dry Beans

Dry beans are a nutritious pantry staple that is so easy to cook and makes a very delicious meal with a seasoning packet.

Preparation: 1 hour
Cooking: 1 hour 30 minutes
Total: 2 hours 30 minutes



  • 2cupsdry beans
  • water


To Soak Beans Overnight:

  1. Place beans in a large pot and fill the pot with cold water 1-inch above the beans. Refrigerate overnight (or up to 12 hours).

  2. Drain beans and rinse in cold water. Cook as directed below.

To Quick Soak Beans:

  1. Place beans in a large pot and fill with water 1-inch above the beans.

  2. Boil for about 3 minutes.

  3. Turn the heat off and let them stand for at least 1 hour (or up to four hours).

  4. Drain beans and rinse in cold water. Cook as directed below.

To Cook Soaked Beans:

  1. Place drained and rinsed beans in a large pot.

  2. Fill with water or broth and bring to a boil. Reduce heat to a simmer and cook covered for about 90 to 120 minutes or until tender (or for about 5 to 7 hours on high in the slow cooker).

To Cook Unsoaked Beans:

  1. Place unsoaked beans in a slow cooker and cover with broth or water. Cook about 5 to 7 hours on high until beans are tender.

Recipe Notes

  • Do not add acidic items to the beans before they are soft or they may not rehydrate properly (eg. tomatoes or lemon).
  • To Hot Soak Beans: Add 10 cups water for every 2 cups of dry beans and boil for about 3 minutes. Cover and let soak for about 4 to 24 hours.
  • To Microwave Soak Beans: Add 3 cups of water for each cup of beans and microwave on high for about 15 minutes. Let beans stand for 1 hour.


  • Calories: 15.50kcal
  • Fat: 0.11g
  • Saturated Fat: 0.03g
  • Monounsaturated Fat: 0.01g
  • Polyunsaturated Fat: 0.06g
  • Carbohydrates: 3.48g
  • Fiber: 1.35g
  • Sugar: 1.63g
  • Protein: 0.92g
  • Sodium: 3.00mg
  • Calcium: 18.50mg
  • Potassium: 105.50mg
  • Iron: 0.52mg
  • Vitamin A: 17.50µg
  • Vitamin C: 6.10mg
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