For perfectly cooked beans every time, this has got to be your go-to method. Creating a creamy center yet keeping the skins in tact, this simple technique can be used with dried beans such as navy, pinto, black, or cannellini beans. Cooking the beans this way is way simpler than the typical overnight process, and not to mention, a great way to stretch your dollars. These beans can be used in chili, tacos, dips, and other dishes that call for cooked beans.
6 cups cold water
1 pound dried beans (such as black, pinto, or kidney), rinsed
1 teaspoon kosher salt
How to Make It
Preheat oven to 300°F. Bring cold water to a boil in a heavy-bottomed Dutch oven over high. Add beans and salt, and return to a simmer. Cover and transfer Dutch oven to preheated oven. Cook until beans are tender, about 1 hour and 10 minutes, checking after 30 minutes to ensure beans are still covered with water. If necessary, add just enough water to cover.
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