by Olena

How to Cook Dried Beans

Olena Osipov
5 from 1 vote

black beans in bags

If you are paying $3 for a 14 oz can of organic BPA free beans, I have a solution for you – buy dried beans, cook them and freeze in resealable sandwich bags for later. It is three times cheaper!

Simple math: approximately 3 lbs bag of organic dried beans costs $14, which yields about 14 cans (14 oz each = 1 2/3 cups drained) of beans x $3 = $42. And if you cook a few kinds of beans at a time, you will be set for a few months. I usually cook 3 lbs of each: chickpeas, black beans and pinto or kidney beans; they last me about 6 months.

bowl of chickpeas

Short story about BPA: generally all cans are lined with BPA, which leaches into food and is harmful for us. That’s why there are now BPA free baby bottles, food containers and cans. A few years ago I eliminated all canned goods except coconut milk, tomato sauce and diced tomatoes.

So, to how cook dried beans? It is super super easy. I can guarantee you have all tools on hand already. All you need is a large pot, small mesh strainer (a perforated spoon like this or this one works as well) and resealable plastic sandwich bags (I found some BPA free).

How to Cook Dried Beans

  1. Soak & Rinse: Soak beans overnight or for at least 6 hours (I prefer overnight because it’s just easier). Place beans in a large bowl and add cold water up to 3″ above the beans. After soaking, drain and rinse beans, repeat about 3 times until water runs clear. Place beans in a large stock pot and again fill with cold water 3 inches above the beans.black beans in bowls of water
  2. Cook & Remove Foam: Place on a stovetop and bring to the boil on High. Just before beans start boiling you will see a lot of foam. Remove it with a mesh strainer or perforated spoon. Even regular large spoon works. Anything that makes sense works.:) Reduce heat to low – medium and cook uncovered for 35 – 40 minutes or until beans are cooked al dente. I mean, taste them. I once overcooked beans and it wasn’t fun, so just watch your beans closely and don’t go take a bubble bath while they are cooking.cooking beans on stove. Foam on top of pot
  3. Rinse & Cool: When beans are cooked rinse them in a colander under cold running water, for about 2 minutes. This stops the cooking process and gets beans ready for freezing. Let them drain and transfer to a large bowl. I do it in batches. Let beans cool completely before packing to avoid BPA leaking into beans (it releases when plastic gets warm). I used Glad BPA free bags too. If it’s cool outside, place them there to speed up the process.straining back beans and rinsing; bowl of black beans
  4. Pack & Freeze: Then pack into each bag, about 1 3/4 cups each. That’s how much a 14 oz can of drained beans is. Freeze for up to 6 months. Handy if you have a chest freezer.placing 1 cup of black beans in freezer bags
how cook beans

How to Cook Dried Beans

How to Cook Dried Beans & Store Them for Later - Save triple by cooking and freezing your own versus buying organic BPA free canned beans.
5 from 1 vote
Print Save Rate
Prep Time: 6 hours
Cook Time: 50 minutes
Servings: 14 cans
Calories: 328kcal
Author: Olena Osipov

Ingredients

  • 3 lbs dried beans chickpeas, black, pinto, navy, kidney
  • Water

Instructions

  • Soak & Rinse: Soak beans overnight or for at least 6 hours (I prefer overnight because it’s just easier). Place beans in a large bowl and add cold water up to 3" above the beans. After soaking, drain and rinse beans, repeat about 3 times until water runs clear. Place beans in a large stock pot and again fill with cold water 3 inches above the beans.
  • Cook & Remove Foam: Place on a stovetop and bring to the boil on High. Just before beans start boiling you will see a lot of foam. Remove it with a mesh strainer or perforated spoon. Even regular large spoon works. Anything that makes sense works.:) Reduce heat to low – medium and cook uncovered for 35 – 40 minutes or until beans are cooked al dente. I mean, taste them. I once overcooked beans and it wasn’t fun, so just watch your beans closely and don’t go take a bubble bath while they are cooking.
  • Rinse & Cool: When beans are cooked rinse them in a colander under cold running water, for about 2 minutes. This stops the cooking process and gets beans ready for freezing. Let them drain and transfer to a large bowl. I do it in batches. Let beans cool completely before packing to avoid BPA leaking into beans (it releases when plastic gets warm). I used Glad BPA free bags too. If it’s cool outside, place them there to speed up the process.
  • Pack & Freeze:
    Then pack into each bag, about 1 3/4 cups each. That’s how much a 14 oz can of drained beans is. Freeze for up to 6 months. Handy if you have a chest freezer.

Nutrition

Serving: 1.67cups | Calories: 328kcal | Carbohydrates: 60g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 1321mg | Fiber: 15g | Sugar: 2g | Vitamin C: 4mg | Calcium: 81mg | Iron: 7mg
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olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

22 comments on “How to Cook Dried Beans

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    1. I like the KitchenAid KFC3516GA 3.5 Cup Food Chopper. I have compiled a list of kitchen tools that I like on my website under the heading “SHOP” at the very top of the page. Hope that helps.

  1. Looks like a great idea that I’d like to try. But why don’t you can your own diced tomatoes? I found a great recipe last year that includes only tomatoes, salt and lemon juice. I can them myself with homegrown tomatoes. The flavour is way better and so is the cost. Just an idea.

    1. I’m not sure. Seems labour and cost intensive. No? I don’t can. Freezing is different but canning is a different animal. Not sure I have time for it honestly.

  2. Love your site. Have tried many recipes. Your trying to eat clean and healthy, BPA free and all, but salt is not healthy for you. I know a little won’t hurt you and your body needs it, but it will catch up on Day. I cook for my 88 yr old parents. My Father has Congestive Heat Failure and Diabetes. Low Carbs, No Sodium, No sugar. It is very hard sometimes to find foods low in sodium, low carbs. Just an FYI.

    1. I’m glad you are enjoying my recipes. That’s great!:)
      Sodium under 2100mg per days is totally fine, if you cook at home which I do. Nothing harmful in that and we need sodium. The problem is processed foods. I’m sure your dad didn’t live all his life cooking like me. I mean there are so many different causes for different diseases it is misleading to assume sodium will catch up with me one day. Low carb is a diet which is entirely unnecessary. There is no need to eliminate any food, it’s all about moderation. I’m more concerned about 15 years of smoking catching up with me one day than sodium.

    1. As a child, I was told not to do it as warm food can ruin the fridge. Ahem, that was many years ago and I should finally Google if that’s a wife’s old tale lol. We still never put warm food in the fridge.

  3. I’m no professional cook, but I do recommend sifting the beans first, which means going through the beans and removing rocks, debris, weird beans, and generally unappetizing beans.

  4. Hi Olena! I’m going to do this! I use a lot of beans and I really don’t want to buy so many canned items because of the BPA… also the cost is so high if you buy organic. I like the idea of soaking the beans to help eliminate some of the gas producing elements in beans!

  5. I went to the bulk barn bought a load of beans with zero idea how to cook them. I have been winging it and sometimes it worked and other times…not so much. I will give this a try.

    1. Same with me. You really have to time it right and not overcook the beans. Like I said don’t go and take a bath. Plus age of beans, soaking time etc. might make beans cook a bit faster or slower. Good luck!

  6. Very good! And smart! Probably will do it soon. If only my fridge would be much flexible))) thank you for your ideas!)

    1. 🙂 Welcome! Maybe you could do like 10 bags at a time, that way your freezer wouldn’t be overloaded. That is approximately 2 lbs of dried beans. Overall, chest freezer, even small one is very handy with clean eating. You can stock up on certain food when in season cheaper. We used to have tiny one in the laundry room at our first townhouse years ago.

  7. Olena – thanks so much for this helpful tutorial! I’ve been reading your blog here and there for the past year and love your easy to follow instructions. I have been wanting to do this with dried beans for a while now and you motivated me to finally do it. My future BPA -free self thanks you. 🙂

    1. You are welcome, Christy! So easy and cheap. I cooked 10 lbs yesterday and honestly it didn’t take long but now I have about 50 bags of beans. Had freshly cooked chickpeas in arugula salad tonight – the best. No canned beans can compare to cooked at home! Enjoy and ditch that BPA! Another chemical in our body to worry about. Thanks for following. I love hearing feedback and what you guys find interesting and helpful.

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