Stovetop Dried Beans Base Recipe
This is one of our base recipes. In this stovetop dried beans base recipe, we teach you the fundamental ingredients and ratios for making dried beans on the stovetop, then provide ideas for tasty variations!
Servings: 8 cups
Ingredients
Base Recipe
- 1 pound dried beans (~2 cups)
- 6-8 cups water or low-sodium broth or stock (~2 inches above top of beans)
- 1 bay leaf
- 1 teaspoon kosher salt
- 2 Tablespoons vinegar, lemon juice, or lime juice
- Salt to taste (after cooking)
Additions to YOUR taste
- 1 Tablespoon extra virgin olive oil
- 1 small onion, diced (~1 cup)
- ½ cup diced bell pepper
- ½ cup diced carrots
- ½ cup diced celery
- 3 garlic cloves, minced (~1 ½ teaspoons)
- 1-2 Tablespoons spice(s)
- 14-ounce can diced, crushed, or fire-roasted tomatoes
- 4-ounce can green chilies
- 2 chipotle peppers in adobo, minced +1 teaspoon adobo
- 1-2 sprigs fresh rosemary or thyme
- 1-2 Tablespoons chopped fresh herbs (1-2 teaspoons dried)
Instructions
- Place beans in a colander and rinse under cold water. Pick out any rocks or beans that are broken or shriveled. Transfer beans to a large bowl and cover with water, 2” above the top of the beans. Soak for 8-12 hours.
- The next day or after soaking, drain and rinse beans.
- If adding onion, bell pepper, carrot, celery, and/or garlic, heat a Dutch oven or 4-quart pot or saucepan over medium heat. Add oil. Once oil is simmering, add aromatic vegetables and sauté until translucent, ~5 minutes. Add the optional garlic and/or spices and sauté for 30 seconds, stirring frequently.
- Add the beans, bay leaf, salt, and optional tomatoes, chilis, chipotle peppers, and/or hearty herbs. Add enough water or broth to cover beans by ~2 inches. Bring beans to a boil, then reduce to a simmer and partially cover.
- Simmer for 45-90 minutes, or until beans are tender. While the beans cook, add more water if needed to ensure the beans remain submerged. Once cooked, add acid and any additional salt to taste. Sprinkle with optional fresh herbs. Enjoy!
Notes
For softer beans, cover completely during simmering. For firmer beans, leave uncovered. Note that the latter leads to more water evaporation, so you will likely have to add more water during cooking.
Check out these recipes for flavor inspiration!
Chipotle Black Beans
Rosemary White Beans
Mexican Pinto Beans