How to Cook Beans From Scratch (Faster Than You Think)

Dry beans have an image problem. People assume they take all
day, require an overnight soak you always forget, and offer a
minor savings over canned beans. None of that is quite true.

Dry beans cook in 45 minutes to 2 hours depending on method. They
cost 1/3 what canned beans cost. They taste dramatically better.
And with a pressure cooker or the no-soak method, the active time
is 10 minutes for an entire pound.

Here is how.

## Why dry beans are worth the switch

Taste test: canned black beans vs home-cooked black beans, same
brand/origin. Home-cooked:

- Firmer, not mushy
- Cleaner bean flavor (no metallic can aftertaste)
- Separate rather than broken
- Bean broth (aquafaba for cooking) usable as a base for soup,
dressings, dipping sauces

Cost per cup:

| Source | Cost per cup cooked |
|--------|--------------------|
| Canned black beans | $0.70 |
| Dry black beans, cooked | $0.22 |
| Dry heirloom beans (Rancho Gordo etc.) | $0.55 |

A household eating 2 cups of beans a week saves ~$50 per year
switching to dry, and has better beans.

## The three cooking methods

### Method 1: Stovetop, traditional soak (slowest, cheapest)

1. Soak 1 lb dry beans in 8 cups of water overnight, or at least
6 hours.
2. Drain, rinse.
3. Cover with 3 inches of fresh water. Add a bay leaf, half an
onion, a garlic clove. NO salt yet (or salt — see note below).
4. Bring to boil, skim foam, reduce to simmer.
5. Simmer 45-90 minutes until beans are tender.
6. Add salt (1 teaspoon per pound) in the last 15 minutes.

**Active time:** 5 min.
**Total time:** 7-8 hours including soak, or 45-90 minutes
unattended after soak.

### Method 2: Pressure cooker / Instant Pot (fastest)

1. No soak needed (unsoaked beans pressure cook fine).
2. Rinse 1 lb beans in a colander.
3. Into Instant Pot with 6 cups water, bay leaf, aromatics, 1
tablespoon oil (prevents foaming), 1 teaspoon salt.
4. Pressure cook on high:
- Black beans: 25-30 minutes
- Pinto beans: 30-35 minutes
- Kidney beans: 25-30 minutes
- Chickpeas: 35-40 minutes
- Cannellini: 30-35 minutes
5. Natural release 15 minutes, then manual release.

**Active time:** 5 min.
**Total time:** 60-75 minutes start to finish, hands-off.

This is the method I use 95 percent of the time.

### Method 3: No-soak stovetop (the dark horse)

1. Rinse 1 lb beans.
2. Into pot with 10 cups water, aromatics, bay leaf.
3. Bring to boil. Boil hard 10 minutes. (This rapid boil stage
does the same thing as an overnight soak in concentrated form.)
4. Reduce to simmer. Cook 1.5-2.5 hours until tender.
5. Salt last 20 minutes.

**Active time:** 5 min.
**Total time:** 2-3 hours unattended.

Good if you have no pressure cooker and forgot to soak.

### Bonus method: Quick soak

If you realize at 10am you want beans for dinner and did not
soak last night:

1. Cover beans with 3 inches water in a pot.
2. Bring to a hard boil.
3. Boil 2 minutes.
4. Cover, remove from heat, rest 1 hour.
5. Drain, rinse, cook normally.

This compresses the overnight soak into 1 hour.

## The salt debate (settled)

For decades, every cookbook said "never salt beans before
cooking or they will not soften." This is wrong.

Modern food science (tested by Cook's Illustrated, Serious Eats,
Kenji López-Alt, Harold McGee) confirms: salted beans cook at
about the same rate as unsalted, and the interior is seasoned
all the way through instead of just on the surface.

Salt from the start. The old rule was myth.

## Aromatics that actually change bean flavor

Forget just "salt and water." A pound of beans wants:

- 1 bay leaf
- Half an onion (whole, removed after)
- 2-3 garlic cloves (smashed, whole)
- 1 teaspoon cumin (optional, Latin American beans)
- 1 teaspoon smoked paprika (for Spanish-style beans)
- 1 Parmesan rind (white beans, Italian style)
- A ham hock or chunk of bacon (Southern American style)

These are aromatics that infuse into the bean water over 45-90
minutes. They make the difference between "beans and rice" and
"beans and rice that tastes like beans and rice."

## How to tell when beans are done

Three signs:

1. **Taste test.** Take a bean out, bite it. Should be creamy
all the way through, no chalky center, no graininess.
2. **Blow test.** Blow on a spoon of beans. The skins should
split slightly.
3. **Texture.** The bean should give under light pressure from a
fork but not collapse.

Underdone beans have a chalky center. Overdone beans are
falling-apart mush. The window is forgiving but not infinite.

## Storing cooked beans

- Cool in their cooking liquid (stays moist).
- Fridge: 5-7 days in the liquid.
- Freezer: 3 months in 2-cup portions, with some liquid.

See our [freezer stock](/blog/freezer-stock-weeknight-dinners)
guide for integration with the rest of your meal planning.

## The 5 best bean-based weeknight meals

Once you have cooked beans on hand:

1. **Black bean + egg tacos.** 5 min. Beans on a tortilla, fried
egg on top, hot sauce.
2. **White bean tomato soup.** Sautéed onion + garlic + canned
tomato + white beans + rosemary. 15 min.
3. **Chickpea curry.** Coconut milk + curry paste + chickpeas +
spinach. 20 min.
4. **Bean + rice bowl.** Beans + rice + any vegetable + hot sauce
+ fried egg. 10 min (with pre-cooked rice).
5. **Pasta e fagioli.** White beans + pasta + tomato + olive oil +
garlic + Parmesan. 25 min.

## The economics of a Sunday bean day

Cook 2 pounds of two different beans on Sunday (one black, one
white, both in the Instant Pot consecutively). 30 minutes active
time. 8 cups of cooked beans.

That is 8 servings of home-cooked beans for the cost of 2 cans.
In a household that eats beans 3+ times per week, this single
Sunday habit saves $100+ per year, improves the quality of those
meals, and unlocks recipes that canned beans cannot do well (bean
salads where intact texture matters, brothy white bean dishes
where the bean liquid is part of the recipe).

Dry beans are not slow. They are hands-off while you do something
else. Get into the rhythm of Sunday beans and canned beans start
to feel like a downgrade.