Stovetop method for perfectly cooked dried beans
Cooking beans on the stovetop is straightforward and reliable. Start with soaked or unsoaked beans depending on how much time you have; soaking reduces overall simmer time.
Step-by-step:
- Sort and rinse beans to remove dirt or small stones.
- If you soaked them, drain and rinse. If not, you can still cook them directly but expect longer cook times.
- Place beans in a large pot and cover with about 2–3 inches of fresh water or broth. Add aromatics like onion, garlic, bay leaf, or a carrot for flavor.
- Bring to a gentle boil, then reduce to a low simmer and cover partially.
- Simmer until tender, checking every 15–30 minutes. Times vary: soaked beans often cook in 45–90 minutes, unsoaked beans can take 1.5–3 hours.
Seasoning tips:
- Hold back added salt or acidic ingredients (vinegar, tomatoes) until beans are nearly tender; early acid or salt can slow softening.
- Add a pinch of baking soda if beans are very hard or water is alkaline—this can speed softening but use sparingly and rinse afterwards.
Finishing and storage:
- Once tender, season to taste and simmer a few minutes more to let flavors meld.
- Cool in their cooking liquid and store in the fridge for 3–4 days or freeze in portions.
Stovetop cooking gives you control over texture and flavor and is ideal when you have time for slow gentle simmering.