How to Cook Dried Beans – The Official Guide

Directions

1. 1
   Heat olive oil over a medium flame in your bean pot or Dutch oven. Once that's good and hot, toss in the onion and let that cook until soft, about 3 minutes, stirring occasionally.
2. 2
   Add one clove of chopped garlic and cook for another 1 minute.Toss in 1 pound of beans along with enough hot water to cover them by about 3 inches. Give the whole thing a stir and cover the pot. Set the lid slightly askew to let some of the steam escape. Lower the heat to a simmer and cook.Depending on the kind of beans you're using, they could take anywhere from an hour to 4 hours to cook. Check every 20 minutes or so, testing for doneness and to make sure there's enough water in the pot to keep them moist.Once they're almost done (i.e., you taste a bean and find it's almost tender) add salt. Don't salt your beans too early, or they'll end up mushy (ew).Your beans are done when bite into them and they're soft, without any crunch or other hardness. Some beans are creamy, some are firm, and some are starchy... but none of them should ever be tough or offer up any resistance to chewing. Do not overcook them or they will turn to mush.Once your beans are done, stick them in an airtight container in the fridge for up to a week.