Taking the ‘Myths’ Out of Cooking Dried Beans

Jars of dried beans and lentils.

Beans are a rich source of fiber, protein, minerals, B vitamins and plant-based compounds associated with increased healthy gut bacteria, reduced cholesterol, reduced blood pressure, and decreased blood sugar levels. Consider cooking dried beans from scratch to control the flavor, texture, and sodium content of your favorite bean dishes.

There are as many ways to cook beans as there are people who cook them and many of the methods stem from ‘myths’—soak or no soak, fresh water or not, salt or no salt, lid or no lid, oven or stove top. What is the best way to cook dry beans?

The Epicurious kitchen staff took the question to the kitchen and experimented with pinto beans to determine the best method for cooking dried beans, debunking many of the myths surrounding bean cooking.  The methods used and results of the Epicurious experiment can be found in the Epicurious article, The Epicurious Myth-Busting Guide to Cooking Beans. The results of the experiment, showed that great texture and flavor can be achieved with the following procedure:
-it is not necessary to soak beans overnight.
-if beans are soaked, soak them briefly and cook them in their own water.
-add salt at the beginning of cooking.
-cook without a lid on the stove top.  

Once the beans are cooked, they are ready to be used in many different ways.  Beans can be cooked in quantity and frozen in portion containers.  Frozen cooked beans can be used like a can of beans, drained.  Thawing is not necessary when they are used in soup or baked beans. If used in a salad, side dish, or baking, they need to be defrosted prior.  Beans keep well in the freezer for about 6 months.  Dried beans will generally stay at best quality for about 2 to 3 years at normal room temperature; they will remain safe to use after that but may take longer to cook and have less flavor. 

Dried beans can also be canned. The National Center for Home Food Preservation has recipes and directions as follows:
Canning Beans, Peas – All Varieties
Canning Baked Beans
Canning Dry Beans with Tomatoes and Molasses

Regardless of how they are cooked and prepare, they are a nutritious and economical food. The health benefits of eating beans are numerous.

Updated March 2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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