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
- 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
- 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.