We're diving into stovetop beans today and trust me, you're going to want to make these!
I get it - cooking homemade beans can be intimidating and it's easy to just used canned beans for any recipe you find here on WGC. But here's the deal, simmering a pot of beans on the back burner of your stove all day is actually so incredibly easy and rewarding! A: your beans will be way more delicious than out of a can. B: you'll have a LOT of beans to work with for the week. C: they freeze perfectly so you can stock them for a rainy day! Stovetop beans for the win!
If you're not on instagram, you might have missed the fact that I've having a full blow obsession with Rancho Gordo beans. Some people go on shopping sprees at the malls, I went on a shopping spree for beans! We've done a handful of bean focused recipes here on WGC but by popular request, this stovetop bean recipe is coming your way. No fancy equipment needed, just some beans, some water, a few seasonings.
And once you get the stovetop bean recipe down, here are even more bean focused recipes:
- Mexican Pinto Beans (Instant Pot)
- Black Beans (Instant Pot)
- Black Bean Nachos
- Not Your Grandmas Minestrone Soup
- Taco Salad
- Black Bean Sweet Potato Chili
- Italian Wedding Soup
- Sweet Potato Black Bean Enchiladas
- White Bean Panzanella
- Black Bean Avocado Shrimp Quinoa Bowl
- Black Bean Veggie Burgers
- Southwestern Brown Rice Bowl
- Mexican Cobb Salad
- Chicken Fajita Bowl
- Healthy Loaded Sweet Potatoes
Stovetop Beans
Ingredients
- 1 pound dried beans
- 1 large yellow onion, small dice
- 2 bay leaves
- 2-4 cloves garlic, peeled
- 1-2 dried arbol chilies
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- freshly cracked black pepper to taste
Instructions
- Start by sorting the beans to make sure there is no debris or small rocks. Place in a colander and rinse under cold water.
- To soak or not to soak. If you have the time, put the beans in a bowl and cover with about 4 inches of cold water, let sit at room temperature for 4 hours or overnight. Soaking will help speed up the cooking time.
- Put the beans and the soaking liquid if you soaked into a large dutch oven or pot, add onion bay and other aromatics and enough cold water to cover the beans by about 2 inches
- Cook over medium high heat till you see it start boiling, let it hard boil for 15 min, then reduce heat to low, you want to maintain a slow and low simmer. You can cover keeping the lid slightly ajar
- Check often to make sure you have enough water, beans should always be submerged, add more HOT water as needed.
- Beans will take anywhere from 1 to 3 hours to cook. Once beans are soft you can add salt, olive oil and pepper. Turn the heat off, remove bay before serving.
- Let cool to room temp and keep in the refrigerator for up to 5 days or freeze for 3 months.
What are your thoughts about cooking beans (I too love & stock Rancho Gordo beans) in a crockpot overnight vs. stove top? Specifically your Black Bean Sweet Potato Chili’s?
would be delish
Try to have family have more plant based foods. My husband is not a fan of chilies. Can I eliminate or substitute? Love your recipes and so excited for your new cookbook. Are there bean recipes in it?
yes to beans! and you can leave out the chiles if you prefer! Maybe add 1-2 teaspoons of paprika
I love beans and now have a cart full of them from Rancho Gordo!!
We just really enjoy a good bean burger as well as beans as a side.
I adore Rancho Gordo Beans! I have some Flageolet beans soaking as I type to cook up for dinner tonight Thanks for sharing your bean love and this simple and perfect preparation. I get so much inspo from your recipes!