Beans
- 10m Prep Time
- 1h 0mCook Time
- 8h Ready In
A basic method for cooking dried beans, including black, pinto, cannellini, and chickpeas. Soak overnight, then simmer until tender. Perfect for meal prep.
Ingredients
- 237 ml dried black, pinto, or cannellini beans, or chickpeas
- 946 ml water
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 267 mg
- Iron: 9.74 mg
- Magnesium: 341 mg
- Phosphorus: 683 mg
- Potassium: 2877 mg
- Zinc: 7.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml dried black, pinto, or cannellini beans, or chickpeas
- 946 ml water
Let's Cook
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Step 1.
In a large bowl, soak 1 cup of dried beans in enough water to cover them by several inches. Let them soak for 8 hours or overnight. When ready to cook, drain the beans and rinse them well under cold water.
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Step 2.
Place the soaked and rinsed beans in a medium saucepan. Add enough fresh water to cover the beans by about 2 inches (approximately 4 cups).
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Step 3.
Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Simmer the beans for about 1 hour, or until they are tender when pierced with a fork or tasted. Check occasionally and add more water if needed to keep the beans submerged. Once tender, drain any excess water.
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Step 4.
Allow the cooked beans to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.