Basic Bean Cooking Recipe

How To Cook All Types of Dried Beans Without Gas

This video recipe is for cooking kidney beans & black eyed peas.

The recipe below is for cooking pinto beans, one of the easiest dried beans to cook, very tasty and versatile, with a creamy texture.

Once you know how to cook pinto beans, all other dried beans are easily conquered.

The basic cooking method for all types of dried beans is the same, although soaking and cooking times vary. See our bean cooking chart below, and our beans without gas report for more info on cooking beans.

Total Prep And Cook Time: 4 Hours

4-6 Servings

Nutrition data Per 1 cup cooked pinto beans, 171g: 245 calories, 45g carb, 1g fat, 2mg sodium, 15g fiber, 15g protein, no Saturated Fat or Cholesterol, good source Phosphorus, Manganese, Folate. Estimated glycemic load 15

Bean Cooking Ingredients

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  • 1 c. dried pinto beans (or any other bean)

Bean Cooking Directions

  1. Sort and clean the dried beans
  2. Soak the beans in boiling water for 1 - 2 hours, or 6 - 12 hours in cold water, until they're doubled in size and wrinkle free - soaking time varies with the bean
  3. Drain and rinse the soaked beans
  4. Place in medium saucepan, cover with cold unsalted water
  5. Bring to boil uncovered, boil for ten minutes. Skim the foam off the beans with a ladle or large flat spoon
  6. Cover and simmer the beans for 1 - 2 hours
  7. OR cook 8 minutes at high pressure in a pressure cooker
  8. Slow cooker or crockpot: Add the beans, cover and turn the heat to low. Cooking time will vary with the bean, but six hours in the crockpot on low is about right for pinto beans

Helpful Bean Cooking Hints

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  • Keep in mind that the soaking and cooking time will vary for each kind of bean
  • They've had enough soaking when they've doubled in size and have no wrinkles
  • The larger and harder the bean, the longer the soak. Garbanzo beans and kidney beans take 12 hours, but black eyed peas soak in 4 hours
  • Beans have cooked long enough when they're completely soft. Lentils can be a little firmer.
  • Most beans should be cooked without salt or they'll be tough, but a little salt added in soaking and cooking helps lentils or black beans or kidney beans to cook with skins intact. They will need to cook longer if you add salt though.
  • Slow cooking is an excellent way to cook beans, but be sure to boil them & skim the foam before putting in the slow cooker or crockpot
  • Same goes for pressure cooking. If you do use a pressure cooker, consult the bean cooking chart below for cooking times.
  • Add a pinch of kelp sea veg granules or powder or a 1 inch strip of kombu (kelp) to beans when cooking. According to Maine Coast Sea Vegetables, kelp is high in glutamic acid, which enhances flavor and tenderizes while reducing gas causing sugars in beans. Glutamic acid also improves mental and nervous system activity, energy, and is thought to help control alcoholism, schizophrenia and the craving for sugar. Now there's a whole bunch more reasons to eat beans!
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About Beans

Different types of dried beans taste and act very differently. If you don't like one kind of bean, just skip those and try some of the many other kinds of beans.

Or try lentils, especialy the Indian lentils, like mung dhal - they have a shorter soaking & cooking time, or can be cooked without soaking.

Beans are blamed for gas, but if they're cooked properly, not over-eaten, and you take the time to let your digestion adjust, beans really don't cause more gas than any other high fiber food, or onions or the cabbage family.

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High Fiber Beans are brooms, which sweep debris out of the intestines and the colon. That process will create gas.

Taking a good probiotic (e.g. yogurt or kefir) is one way to ease the transiton to a clean digestive system. For more info, see the Free Report: Beans Without Gas.

Beans and lentils can also be sprouted, giving you a valuable source of fresh vitamins, minerals, and enzymes, especially great in winter. Sprouting also boosts protein and reduces carbs.

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Add sprouted beans to stir fries, salads, soups, or juiced, or eat them as a raw snack right out of the sprouter!

Beans are at their digestible best with other foods, in soups, or mashed and spiced as in refried beans. Indian vegetarian cookbooks have fantastic bean recipes - India has been cooking beans for thousands of years. All those spices they use are essential for good bean digestion, and of course, taste fantastic!

Note: It's always worthwhile to double the bean recipe, and freeze in small containers or freezer bags for future vegetarian or vegan bean recipes.

Bean Cooking Chart


Recipes Using Cooked Beans:

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