DIY Dried Beans

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DIY Dried BeansCooking dried beans isn’t exactly a necessity for the modern home cook, since canned beans are readily available. However, like making bread, it feels good in a homesteading way. It’s also cheaper: one pound of dried beans makes the equivalent of four cans of beans. Home-cooked beans have a lovely taste and texture, especially if you add herbs, onions, or garlic while simmering. The magic conversion factor for canned versus dried: one 15-ounce can of beans equals 1½ cups cooked beans. Freezing the beans in 1½-cup portions makes for easy use.

  • Yield: 6 Servings


  • 1 pound dried beans of any type
  • Kosher salt*
How to Make It
  1. Rinse the dried beans and pick out any debris or broken pieces. Place the beans in a sealable container, cover them with water, and place them in the refrigerator to soak overnight.
  2. When ready to cook, pour the beans into a large pot, and cover with water at least 1 inch above the top of the beans. Bring to a simmer but do not boil.
  3. Simmer gently, uncovered and stirring occasionally, for 30 minutes to 1 hour, depending on the variety. As a reference, black and cannellini beans take about 1 hour, and pinto and chickpeas take about 45 minutes. The beans are done when they are tender but not mushy. Note that varieties of beans cook to different textures; some tend fall apart more than others when cooking.
  4. Once tender, add kosher salt to the cooking water until the water tastes seasoned. Allow the beans to cool. Store them in their cooking liquid for up to 3 days in the refrigerator or freeze them for later use.

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