How to Cook Dried Beans (Without Losing Your Mind)

Let’s get this out of the way: cooking dried beans is never an exact science.

You want to know why?

Because every batch of beans has its own unique history, and we don’t know what it is! We have no clue how old the beans are, how long they’ve sat in a desert storage facility in Arizona, or how many years they’ve been stacked in that specialty grocery down the street. Two bags from the same brand can cook at completely different speeds.

And that is why “perfect” directions for how to cook dried beans don’t exist. But instead of fixating on all the things we don't know, our best bet is to simmer the beans and follow their lead.

This is my best strategy for cooking dried beans, and it works for any type. Because dishes like this lemony white bean salad or classic pasta e fagioli deserve the very best.

the big picture:

• Age matters. Fresher beans (like direct-from-the-farm companies like Rancho Gordo) cook faster than the old stuff in the grocery stores.
• Simmer gently: Keep the surface barely bubbling—vigorous boiling tears the skins and breaks the beans.
• Check every 30 minutes. Most beans get soft and creamy in ~1 ½ hours; older beans can double that.

my stovetop method for dried beans:

1. Rinse + pick. Swish in cool water, fish out pebbles and wrinkly beans.
2. Cover with plenty of water. Aim for 3 inches above the beans.
3. Flavor it up. Toss in half an onion, a few peeled garlic cloves, and a sprig or two of woody herbs (rosemary, thyme, bay leaf).
4. Salt when you remember. Some people swear early salt slows cooking; I honestly can’t tell. I'd rather have seasoned beans, so I toss in a generous pinch before I forget—and they always turn out fine.
5. Boil, then downshift. Boil for 10 minutes, then reduce to a very simmer.
6. Cook until tender. Anywhere from 1- 2 hours depending on bean type and freshness.
7. Cool in the liquid. Beans stay plush and skins stay intact.

Planning tip: Soaking (8–12 hours) dried beans cuts cook time—they usually cook in ~1 ½ hours. When I forget (about half the time), I just add an extra hour or two to my plan.

pressure cooker/ instant pot cheat sheet:

When you need beans fast, pressure cooking is your answer—but be conservative so they don’t overcook.

1. Load the pot. Combine 1 lb dried beans with about 8 cups water. Don’t go past the pressure cooker’s halfway line.
2. Pressure cook first— 25 minutes on High. Be conservative to avoid overcooking them.
3. Quick-release + taste.
   • Nearly tender? Cook 5 more minutes on High.
   • Still pretty firm? Go 10- 15 minutes more.
   • Rule of thumb: If the beans feel about halfway done, give them roughly half the original time (25 minutes --> 12 minutes --> 6 minutes).
4. Repeat if needed. Continue to cook in shorter and shorter intervals. Because everything already steaming hot, additional rounds build pressure quickly.
5. Season + rest. Let the beans sit 10 minutes to finish cooking in their broth.

Yes, it’s annoying to release the pressure over and over, but it’s better than ending up with bean mush and it's still faster than 3 hours.

But! If you do overcook your white beans, use them in this herby ricotta white bean dip. The extra soft beans will whip up so creamy and smooth!

for hands-off bean cooking: use a crockpot

I love using a crockpot for perfectly cooked, tender beans that stay intact. They cook low and slow until creamy, and I don’t have to manage the stove or worry about being home to babysit them.

Soak them first or not—it’s up to you.

Just add the beans, water, and aromatics to the crockpot, set it to low, and check for doneness after 6- 8 hours. Or cook on high for 3- 4 hours.

This is my go-to method when I want cooked beans on hand for salads, soups, or other meals later in the week. Store the beans in their cooking liquid in the fridge until you’re ready to use them.

storage + usage:

• Fridge: Up to 3 days in their cooking liquid.
• Freezer: Up to 3 months—cool completely, stash in storage containers with enough cooking liquid to cover. Thaw overnight in the fridge, then drain.
• If you plan on making soup, save the starchy bean cooking liquid. It can be used in place of stock to thicken soups, stews, and pasta sauces. (For chickpeas specifically, this is called aquafaba).
• For bean salads or marinated beans like this garlicky gigante bean salad, rinse the beans before using.

a few important dried bean conversions:

• 1 cup of dried beans will yield about 3 cups cooked beans.
• One pound of dried beans (which is about 2 cups) will yield about 6 cups cooked beans.
• 1 15-oz can of beans equals about 1 ½ cups cooked beans.

Now let's get cooking!

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