Forget the overnight soaking with this Fool Proof No Soak Beans Recipe. In about 90 minutes you can have perfectly cooked beans that are ready to use for all of your bean dishes.
There is just something earthy and basic about knowing how to cook beans from scratch. Your peeps will be amazed, your friends jealous and your guests so appreciative of all of your efforts. Okay, even if none of that last sentence is true, sometimes it just feels good to know your way around in the kitchen.
This Fool Proof No Soak Beans Recipe is just one shortcut that will save you time and effort and release you from the drudgery of can opening. Honestly, I use canned beans too. For salads, nothing beats opening a can of black or wax beans to add tons of flavor and protein. But if I am making soup, baked beans or any other bean based dish, it starts with dry beans every time! The flavor and texture is so much better and you really can taste the difference.
Hungry for more beans recipes? Check out these from my collection:
- Tequila Black Bean Soup – party in a bowl!
- Chipotle Sausage and Bean Bake – take the heat up a notch with chipotle puree
- Kicked Up Three bean Ham Soup – with a chili powder kick
- Italian Sausage Bean and Tomato Bake – one pan Italian dinner in less than 30 minutes
Start with dry beans…milk is not necessary or even needed. I am not sure why it is in the photo except that it looks nice.
Preheat your oven to 250 degrees. Pour the beans into a dutch oven or heavy pot and fill the pot with water. The beans need to be covered by 1 1/2 inches of water.
Add a tablespoon of salt to the water and stir. Salt adds flavor, but omitted if you are salt-sensitive.
Bring the pot to a boil on the stovetop over medium-high heat. Cover the pot with a tight fitting lid and transfer to the pre-heated oven. Bake for 75 – 90 minutes depending on the type of beans you are using. Check the beans at the half way mark and add boiling water if the beans are are dry.
After baking, the beans have absorbed the water and will be plump and tender.
Squeeze a bean between your fingers to check for tenderness. The perfect bean is tender on the inside and the skin remains intact when pressure is applied. If you like your beans softer, then cook an extra 5 – 10 minutes in the oven. The beans are now ready for use in all of your recipes.
Helpful Tools and Ingredients:
- Dutch Oven or a heavy, deep covered pot – I love my Dutch oven. There are several styles to choose from but I prefer ceramic coated cast-iron. It can safely go from the stove top to the oven, and is perfect for braising meats, cooking soup, baking bread and slow-cooking roasts.
- Dry Great Northern Beans – dry beans are available at every grocery store, but these are the absolute best that I have ever tasted. Very high quality!
Fool Proof No Soak Beans Recipe
Click on highlighted ingredients to buy them.
- 1 pound dry beans, Great Northern Beans
- 1 tablespoon salt
- 4 cups water, up to 6 as needed
- Preheat the oven to 250.
- Place the beans into a large dutch oven or large pot with a tight fitting lid.
- Add the salt and stir.
- Pour water on top of the beans, enough water to cover the beans by an inch and a half.
- Bring the pot to a boil.
- Cover the pot with a tight fitting lid and set in the oven. Cook for 75 – 90 minutes depending on the type of bean.
- After 45 minutes, check the beans and add boiling water if needed to keep the beans covered.
- Test the beans for tender by squeezing between your fingers. Beans should be soft in the center.
NUTRITION INFORMATION PER SERVING
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