How to Cook Beans from Scratch

I use beans in chili, soups, salads, pastas, veggie burgers, with braised greens, in dips, and even in desserts. Beans are quite affordable. In fact, you will save a lot of money cooking your beans from scratch. Not only that, most cans are lined with BPA, which is a carcinogen that is not easily detoxified. That said, I still keep a few BPA-free cans of cooked beans in the pantry. Here are some tips:

Buy beans from a store with a high turnover because old beans take longer to cook.

Plan ahead: Beans need to soak for at least 6 hours, then cook for an hour or more.

Pick through the beans before soaking and look for any small stones or debris.

Beans expand once cooked and usually yield about three times the amount. One pound of dried beans usually translates to four 15-ounce cans of cooked beans.

To soak: Place the beans in a large bowl or pot and cover with a generous amount (4 to 6 inches) of cold water. If you have a piece of kombu (kelp), add that to the beans for additional digestibility and alkalinity. Leave the bowl on the countertop or in the refrigerator for at least 6 hours or overnight. It is not necessary to cover the bowl, but you can. Check to make sure all the beans stay below sea level!

To cook on the stovetop: Drain the soaking liquid and transfer the beans (with kombu, if using) to a large pot. (If you’re using the beans for a salad, you can add chopped onion or celery.) Fill with fresh cold water to cover by at least 4 inches and bring to a boil over high heat. Lower the heat to a simmer and skim off any foam from the top. Partially cover. Maintain a gentle, active simmer. Boiling the beans rapidly can make them lose their shape. Start to test the beans for tenderness after 50 minutes. Continue to taste them until the desired tenderness is achieved. This can take an hour or more, depending on the age of the beans.

Turn off the heat and if you have time, add some kosher salt to the beans and allow them to cool in their cooking liquid. Drain and now they’re ready to eat! Or store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.

To cook in a slow cooker: A 6½-quart slow cooker can cook up to 2 pounds of beans.

Drain the soaked beans and place in the slow cooker. Do not add kombu to the slow cooker as it will impart a seaweed flavor to the beans. Fill as high as you can with fresh water. Set the slow cooker to low for 6½ hours. Taste for tenderness and add more time, if necessary.

To cook in a pressure cooker: A 6- to 8-quart pressure cooker can cook up to 1 pound of beans. Drain the soaked beans and place in the pressure cooker with or without the kombu. Add a tablespoon of olive oil to help keep the foam down (which can clog the pressure valve) and only enough water to fill the pressure cooker halfway. Secure the lid and set the heat to high. When it reaches pressure, lower the heat and cook for 20 minutes for small beans, 25 minutes for medium-size beans, and 30 minutes for very large beans. Release the pressure cooker using the natural method. Taste for tenderness.