Basic No-Soak Beans

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2 Reviews

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No soaking required for these beans that are perfectly cooked every time. Creating a creamy center yet keeping the skins intact, this simple technique can be used with dried beans such as navy, pinto, black, kidney, or cannellini beans. Cooking the beans this way is much simpler than the typical overnight process, and not to mention, a great way to stretch your dollars. These beans can be used in chili, tacos, dips, and other dishes that call for cooked beans.

By

Nicole McLaughlin

Published on July 17, 2023

1

pot of beans with a spoonful of beans held up in foreground

Prep Time:

5 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 15 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

6 cups cold water
1 pound dried beans (such as black, pinto, or kidney), rinsed
1 teaspoon kosher salt

Directions

Preheat the oven to 300 degrees F (150 degrees C).
Bring cold water to a boil in a heavy-bottomed Dutch oven over high heat. Add beans and salt, and return to a simmer; cover.
Bake beans in the preheated oven until tender, about 1 hour and 10 minutes, checking after 30 minutes to ensure beans are still covered with water. If necessary, add just enough water to cover.

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Nutrition Facts (per serving)

197	Calories
1g	Fat
35g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 197
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 171mg	7%
Total Carbohydrate 35g	13%
Dietary Fiber 9g	31%
Total Sugars 1g
Protein 12g	24%
Vitamin C 4mg	4%
Calcium 69mg	5%
Iron 3mg	16%
Potassium 790mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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