Use this basic recipe as a guide for how to cook dried beans. This recipe uses pinto beans, but you can adapt it to any other type of bean by adjusting the cooking time accordingly. You can also cook dried beans in a slow cooker or pressure cooker.
Overnight soak or quick soak beans. To soak beans overnight, cover beans with 3 inches of cold water. Let stand overnight or for a minimum of 8 hours. Drain and rinse beans. To quick soak beans, cover with 3 inches of water in a large pot. Bring to a boil, boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Add soaked beans to a large pot. Cover with 2 inches of water. Bring to a boil. Reduce heat to a simmer. Simmer on low with lid slightly ajar until desired tenderness is reaches, about 1 ½-2 hours.
Notes
Slow Cooker Directions:
Rinse and sort beans. Removing any stones or discolored beans.
Soak beans using the overnight or quick soak method mentioned above.
Add beans to the slow cooker, and cover with 2 inches of water. Add 1 tsp of salt. This helps keep the beans intact during the cooking process.
Cook on low for 6-8 hours. Check beans after 5 hours, and every 30 minutes after to be sure not to overcook the beans. Beans should be soft and creamy, yet firm and intact.
Pressure Cooker Directions:
Rinse and sort beans. Removing any stones or discolored beans.
If you have time soak the beans overnight, or do a quick soak. The beans will be creamier and more intact. However, if you don’t have time to pre-soak your beans, you can mimic an overnight soak with the pressure cooker. Add the beans to the electric pressure cooker and cover with 6 cups of water. Bring to a boil using the sauté function on high. When it reaches a boil, seal the lid and cook for 1 minute on high pressure. After 1 minute, slowly release the pressure manually. Do this carefully to avoid foam spurting through the valve. Release the lid.
Drain and rinse the beans with cool water. Return beans to pressure cooker. Add 8 cups of water and any seasoning you choose. Secure the lid, and set to high for 8 minutes (for pinto beans, other beans will vary in time).
When time is up, turn off the heat. Allow the beans to cool and release pressure naturally. When all pressure has been released (consult your manual) unlock the lid and serve!