How to make beans on the stove

We’re diving into stovetop beans today and trust me, you’re going to want to make these!

I get it – cooking homemade beans can be intimidating and it’s easy to just used canned beans for any recipe you find here on WGC. But here’s the deal, simmering a pot of beans on the back burner of your stove all day is actually so incredibly easy and rewarding! A: your beans will be way more delicious than out of a can. B: you’ll have a LOT of beans to work with for the week. C: they freeze perfectly so you can stock them for a rainy day! Stovetop beans for the win!

If you’re not on instagram, you might have missed the fact that I’ve having a full blow obsession with Rancho Gordo beans. Some people go on shopping sprees at the malls, I went on a shopping spree for beans! We’ve done a handful of bean focused recipes here on WGC but by popular request, this stovetop bean recipe is coming your way. No fancy equipment needed, just some beans, some water, a few seasonings.

And once you get the stovetop bean recipe down, here are even more bean focused recipes:

• Mexican Pinto Beans (Instant Pot)
• Black Beans (Instant Pot)
• Black Bean Nachos
• Not Your Grandmas Minestrone Soup
• Taco Salad
• Black Bean Sweet Potato Chili
• Italian Wedding Soup
• Sweet Potato Black Bean Enchiladas
• White Bean Panzanella
• Black Bean Avocado Shrimp Quinoa Bowl
• Black Bean Veggie Burgers
• Southwestern Brown Rice Bowl
• Mexican Cobb Salad
• Chicken Fajita Bowl
• Healthy Loaded Sweet Potatoes

Everyone needs a good stovetop bean recipe in their back pocket and this recipe won't disappoint! You can use any kind of bean you prefer and it's going to be a winner! And if you want to jazz these up even further – I'd suggest adding some sautéed diced onion, diced carrots, diced celery and garlic for a Classic European twist or some diced onion, 2-3 dried chipotle peppers and cilantro for a Latin twist

Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Side Dish

Cuisine Italian, American, Mexican, Tex Mex, Southwestern

• 1 pound dried beans
• 1 large yellow onion, small dice
• 2 bay leaves
• 2-4 cloves garlic, peeled
• 1-2 dried arbol chilies
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• freshly cracked black pepper to taste

• Start by sorting the beans to make sure there is no debris or small rocks. Place in a colander and rinse under cold water.

• To soak or not to soak. If you have the time, put the beans in a bowl and cover with about 4 inches of cold water, let sit at room temperature for 4 hours or overnight. Soaking will help speed up the cooking time.

• Put the beans and the soaking liquid if you soaked into a large dutch oven or pot, add onion bay and other aromatics and enough cold water to cover the beans by about 2 inches

• Cook over medium high heat till you see it start boiling, let it hard boil for 15 min, then reduce heat to low, you want to maintain a slow and low simmer. You can cover keeping the lid slightly ajar

• Check often to make sure you have enough water, beans should always be submerged, add more HOT water as needed.

• Beans will take anywhere from 1 to 3 hours to cook. Once beans are soft you can add salt, olive oil and pepper. Turn the heat off, remove bay before serving.

• Let cool to room temp and keep in the refrigerator for up to 5 days or freeze for 3 months.

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