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.
Ingredients
- water: 6 cups (cold)
- beans (such as black, pinto, or kidney), rinsed: 1 pound (dried)
- kosher salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C).
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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.
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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. Dotdash Meredith Video Studios
