Preparing and Cooking Dried Beans

Soaking and changing the water often helps to tenderize beans and aid digestion. The slower beans and peas are cooked, the sweeter and more concentrated their flavor.

1) Cover with cold water, 3 to 4 times the amount of beans.

2) Discard floaters and damaged beans.

3) Drain water.

4) Cover again with cold water.

Long Soak (preferred method)

Tightly cover and let stand overnight. Refrigerate, if the weather is warm, to avoid sprouting. Proceed with cooking instructions (see below).

Quick Soak

Slowly bring beans to a boil. Cook 5 minutes. Remove from heat. Cover tightly and let stand for one hour. Proceed with cooking instructions (see below).


Drain beans. Cover with fresh water (by at least 2"). Slowly bring to a boil, skimming off any scum. Reduce heat and partially cover pot. Slowly simmer until tender, adding more water as necessary during cooking. (Tender beans mash easily against the roof of your mouth using your tongue.) Cool in cooking water; gently remove with slotted spoon. Use cooked beans in recipe of your choice.