Beans Recipe

Sort and Rinse

Spread the dried beans on a clean surface and remove any small stones or debris. Transfer to a colander and rinse under cold running water until water runs clear.

Quick Soak (or Overnight)

Quick soak: place rinsed beans in a large pot, cover with 6 cups of water, bring to a boil for 2 minutes, then remove from heat and let soak, covered, for 1 hour. Overnight soak: cover beans with 3 inches of cold water (about 6–8 cups) and refrigerate or leave at cool room temperature for 8–12 hours. Drain and rinse after soaking.

Simmer

Place the drained soaked beans into a large pot. Add 4 cups fresh water (adjust so beans are covered by about 1–1.5 inches), the bay leaf, and whole garlic cloves (slightly smashed). Add the diced onion if using. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a spoon.

Cook Time

Cover partially with a lid and simmer gently until the beans are tender but not falling apart, 45–90 minutes depending on bean type and age. Check after 30–40 minutes and every 15 minutes afterward. Add additional water as needed to keep beans submerged.

Salt and Finish

When the beans are nearly tender (about 10–20 minutes before desired doneness), add the kosher salt and black pepper. Continue to simmer until fully tender. Remove from heat, discard the bay leaf and garlic cloves (or mash some garlic into the broth for flavor). Stir in olive oil, chopped parsley, and 1 teaspoon vinegar or lemon juice to brighten the flavor. Taste and adjust salt and pepper.

Serve beans warm as a side, over rice, or cooled and tossed into salads. Beans will thicken as they cool; reserve some cooking liquid if you want a looser texture. Store leftovers in an airtight container in the refrigerator for up to 4–5 days or freeze in portions for up to 3 months.