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5 from 2 votes

Stovetop Beans

Everyone needs a good stovetop bean recipe in their back pocket and this recipe won't disappoint! You can use any kind of bean you prefer and it's going to be a winner! And if you want to jazz these up even further - I'd suggest adding some sautéed diced onion, diced carrots, diced celery and garlic for a Classic European twist or some diced onion, 2-3 dried chipotle peppers and cilantro for a Latin twist
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Italian, American, Mexican, Tex Mex, Southwestern
Keyword: stovetop beans, how to make stovetop beans, easy stovetop beans, stovetop black bean recipe, how to make beans without an instant pot
Servings: 4 people
Author: Gaby


  • 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.