by: Head Chef

Cooking your own beans is hardly difficult—it just requires working around the time they need. One approach is to cook them overnight in a Crock-Pot. Another, the one I rely on regularly, is to start with unsoaked beans and cook them in a pressure cooker, which takes 25 to 35 minutes in all, depending on the type of beans used, their age, and the hardness of the water. Or you can simply simmer them in water with aromatics, whether or not they’ve been soaked first. You might as well double this recipe, then freeze leftovers in 1-cup portions so that you have them on hand when you need them. Home-cooked beans will always have the best texture and flavor. Plus their cooking liquid is a valuable asset as a stock.


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serves: 2-3

1 cup dried beans (picked over, rinsed, and soaked, either overnight or for 1 hour in freshly boiled water to cover)

2 leaves bay

1 small onion, quartered

sprigs (several) parsley

1 large garlic clove, sliced

1 teaspoon olive oil

sea salt

Nutrition Facts

Servings Per Recipe: 2

Amount per Serving

Calories: 391

  • Total Fat: 3.6 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 19.7 mg
  • Total Carbs: 69 g
  •     Dietary Fiber: 17.5 g
  •     Sugars: 3.6 g
  • Protein: 24.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  If you soaked the beans, drain them, cover them with 6 cups fresh water, and bring to a boil. Otherwise, rinse the beans and cover them with 2 quarts water. Boil, uncovered, for 10 minutes, skimming off any foam that collects. Lower the heat, add the remaining ingredients except the salt, cover, and simmer until the beans are partially tender, 30 minutes to 1 hour, then add 1 to 2 teaspoons salt, to taste, and continue cooking until the beans are tender but not mushy. Let them cool in their broth. Remove the aromatics and discard them. Pour off the broth and reserve it for stock. The beans can now be used wherever they’re called for.

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