Cooking dried beans from scratch is easier than you think—and the rewards are huge. Not only do they taste better than canned, but they're more affordable, store better in bulk, and give you complete control over texture and flavour.
If you’ve ever been intimidated by soaking times or worried about undercooking, this guide will show you how to get perfect results, every time.
Step 1: Choose Your Beans
There’s a bean for every recipe. Red kidney beans are great for chilli, cannellini are perfect for soups, and black beans shine in tacos or burrito bowls. Stock your pantry from our full Beans collection.
Step 2: Soak or Skip?
Soaking dried beans overnight helps reduce cooking time and makes them easier to digest. Simply place them in a large bowl, cover with water, and let sit for 8–12 hours. For quicker results, try the hot soak method: boil beans for 5 minutes, turn off heat, cover, and let sit for 1 hour.
That said, many beans—like lentils, mung beans, and black-eyed beans—don’t need pre-soaking at all.
Step 3: Simmer Gently
Once soaked, drain and rinse your beans. Add to a large pot with fresh water (about 3 parts water to 1 part beans). Bring to a boil, then reduce to a gentle simmer. Cooking times vary by type:
- Soybeans: 2–3 hours
- Kidney beans: 60–90 minutes
- Lima beans: 45–60 minutes
- Lentils: 20–30 minutes
Tip: Don’t add salt or acidic ingredients (like tomatoes or vinegar) until beans are fully tender—doing so too early can toughen their skins.
Step 4: Store or Use Immediately
Once cooked, beans keep for 3–5 days in the fridge or up to 3 months in the freezer. Portion them into containers with their cooking liquid to retain moisture.
Use them in stews, tacos, salads, veggie burgers, or wraps. For quick snacks, toss cooked chickpeas in olive oil and roast until crisp.
One Final Note
Cooking beans at home is more than just a budget-friendly habit—it’s a ritual that connects you with your food. With a little prep, you’ll enjoy richer flavour, better texture, and the satisfaction of doing it yourself.
