Cooking Dried Beans

May 29, 2020
Created by Chef Daniela Oliveira
3 hours 30 minutes
Serves 8-10
  • 1 lb dried black beans or pinto beans
  • 6 cups water divided,
  • 1 bay leaf
  • 4 strips bacon, diced
  • 1 Tbsp canola oil
  • 1 yellow onion, diced
  • 1/2 cup red, green, and yellow bell pepper, diced
  • 2 cloves garlic, minced
  • Salt
  • 1 Tbsp chili powder (optional)
  • 1 tsp ground cumin (optional)
  • 1 tsp ground coriander (optional)
  • 1 tsp dried oregano leaves (optional)
  • 1/4 tsp cayenne pepper (optional)
  • 1 bu fresh cilantro leaves, chopped, for garnish

Remove and discard any debris from beans and rinse under cold running water. Cover beans with 2 cups water and let soak for 2 hours to overnight. Drain water and rinse beans. Place beans in insert of a pressure cooker with remaining 4 cups water, making sure water covers beans. Add bay leaf and close lid. Set pressure cooker on low pressure and set for 8-15 minutes, depending on age of beans.

Carefully quick release pressure, open lid, and check to see if beans are cooked to desired doneness.

In a saucepan over medium heat, add bacon and cook until golden brown, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate or sheet pan and dispose of most of fat.

Add oil, onions, and peppers to pan over medium-high heat and cook until beginning to soften, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bacon back to pan. Add beans with all of cooking liquid and reduce heat to medium-low. Simmer until liquid has thickened, 5-8 minutes. Season with salt, spices, if using, and garnish with cilantro.

  • Use beans in salads, tacos or in any recipe that requires canned beans.
  • Cook beans longer to make refried beans.
  • Add broth or stock to make soup.
  • Discarding soaking liquid helps lessen gases and reduce bloating.