by Olena

How to Cook Dried Beans

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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 to Cook Dried 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.

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