Serves 6
105 min
Cooking Dried Beans
Recipe GLPR341473c9cdd35a
A foundational cooking method for dried pinto beans that yields tender, perfectly cooked beans ready for soups, salads, and other dishes. This simple preparation uses only beans and salt to create a versatile, nutrient-rich ingredient. The beans cook until they are soft enough to easily break between your fingers, making them ideal for any recipe calling for cooked beans.
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Ingredients
1 pound dry pinto beans
1 1/2 teaspoon kosher salt
Directions
Spread the dry pinto beans on a clean surface and pick through them carefully, removing any small stones, debris, or discolored beans. Discard any beans that appear shriveled or damaged.
Rinse the sorted beans under cold running water in a colander, stirring gently with your hand to ensure thorough cleaning. Drain well.
Transfer the rinsed beans to a large pot and cover them with 6 to 8 cups of cold water, allowing plenty of room for the beans to expand during cooking.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and maintain a gentle, steady simmer.
Simmer the beans uncovered for 60 to 90 minutes, stirring occasionally and adding more water if needed to keep the beans submerged. The beans are fully cooked when they are tender enough to break easily between your fingers but still hold their shape.
Add the kosher salt during the last 5 minutes of cooking, stirring gently to distribute it evenly throughout the pot.
Drain the cooked beans in a colander if desired, or serve them with some of their cooking liquid depending on your intended use. The beans are now ready to use in soups, salads, or other recipes.
