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Dry Beans no soak cooked in pot

Fool Proof No Soak Beans Recipe

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.

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:

dry beans in a bowl with a glass of milk

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.

dry beans in a pot covered with water

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.

adding salt to dry beans with water in a pot

Add a tablespoon of salt to the water and stir. Salt adds flavor, but omitted if you are salt-sensitive.

 

 

dry beans covered with water in pot

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.

no soak beans cooked in a pot

After baking, the beans have absorbed the water and will be plump and tender.

testing a bean after no soak cooking

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!
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Dry Beans no soak cooked in pot

Fool Proof No Soak Beans Recipe


Description

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.


Scale

Ingredients

1 pound dry beans (I used Great Northern Beans)

1 tablespoon salt

46 cups water


Instructions

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.


Notes

Note: This recipe can be used for any type of dried beans, but you may need to adjust the oven cooking time a little bit for the different types.

2 Comments

  1. Thank you for the comment! Thanks for coming by the blog.

  2. Christine, thanks so much for the post.Really thank you! Keep writing.abracadabra video atlanta

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