A beautiful blend of dry beans is the perfect meal right from your pantry!
Cooking dry beans is much easier than you think and a delicious way to get a meal on the table! I’ve included a few of my favorite tips below!
I am excited to partner with Hurst’s HamBeens® to share our favorite tips and make your pantry meals both easy and successful!
A Pantry Staple
I know that many of you love Hurst’s HamBeens as much as my family does! I have several bags of these beans in my pantry because they make for delicious and nutritious meals that everyone LOVES (like our favorite Crockpot Ham and Bean Soup)!
We’ve partnered with Hurst’s HamBeens® on some great recipes in the past (from Instant Pot Bean Soup to 15 Bean Chili and of course Cajun Turkey Bean Soup).
These beans come with a variety of colorful beans and a yummy seasoning packet. You can find them on most grocery shelves across the U.S.
Due to the high demand for pantry items right now, Hurst reached out because they know that their products (and most dry beans) have been sold out a lot at stores.
They have ensured us that their staff and family are working hard to get the product back on the shelves as quickly as possible and are happy to help provide a comforting meal in these difficult times!
Cooking With Dry Beans is Easy
Dried beans are a pantry staple, meaning if you’ve got dried beans in your cupboard, you’ve got a healthy meal at your fingertips!
I can assure you that cooking with dried beans is nutritious, delicious and best of all, it’s EASY!
Simply soak the beans if desired, simmer and enjoy!
Tips for Cooking Dry Beans
- Rinse beans well and check for any debris.
- Do not add acidic ingredients until after the beans have softened (such as canned tomatoes or lemon juice). These ingredients can sometimes interfere with rehydration.
- Salt can also interfere with rehydration so it is best added after the beans have softened.
- Beans will naturally foam a little bit while cooking. Adding a small amount of butter or oil will reduce foaming.
- Cook beans easily in a slow cooker or Instant Pot with no soaking required!
HamBeens® 15 Bean Soup can be found in the dry bean section of almost any grocery store and rest assured, if your store is low on stock, the Hurst staff and family are working on filling the shelves ASAP!
To Soak or Not To Soak?
Do dry beans actually need to be soaked? No, they don’t, this step is optional!
The purpose of soaking beans is to reduce cook time.
- Overnight: Beans can be soaked in water overnight by simply placing them in a pot and covering them with cold water. Soak in the fridge 8-12 hours.
- Hot Soak: Add 10 cups water for every 2 cups of dry beans and boil 3 minutes. Cover and let soak 4-24 hours.
- Quick Soak: To soak beans faster, cover them with water and boil 3 minutes. Turn the heat off and let them stand for at least 1 hour (or up to four hours).
- Microwave Soak: Add 3 cups of water for each cup of beans and microwave on high for 15 minutes. Let beans stand for 1 hour.
You may notice some wrinkling on the beans once they’ve been soaked, this is a natural part of the rehydration process. Once soaked, dry beans will still need to be cooked or simmered according to your recipe.
- Rinse beans after soaking and cook in fresh water.
- No soaking required when using a slow cooker or Instant Pot.
- If you have soaked your beans, you can most often reduce the liquid in your recipe by 1 cup.
How Long to Cook Dry Beans
Soaked Beans
- Stovetop: 90-120 minutes
- Slow Cooker: high for 5-7 hours
Dry beans
- Slow Cooker: high 5-7 hours
- Instant Pot: High pressure 60 minutes, quick release
How to Substitute Dry for Canned
If a recipe calls for canned beans, you can substitute dry beans in place. In fact, Hurst’s 15 Bean mix can be added into almost any recipe you would normally use canned beans in from a chili recipe to baked beans!
Beans will double in size when soaked so if your recipe calls for 1 cup canned beans, you will need to rehydrate 1/2 cup dried beans.
Reader Favorite Recipes
Can You Freeze Beans?
Dry beans should not be stored in the freezer but most meals made with beans freeze well!
Cook the beans as directed in your recipe and cool completely. Once cooled, transfer the soup into individual freezer bags or containers and freeze for up to 6 months.
To defrost, just add the soup to a saucepan over medium-low heat until heated through.
What is your favorite way to enjoy dried beans? Be sure to leave a rating and a comment below!
How to Cook Beans
Ingredients
- 2 cups dry beans
- water
Instructions
- Place beans in a large pot and fill the pot with cold water 1" above the beans. Refrigerate overnight (or up to 12 hours).
- Drain beans and rinse in cold water.
- Place drained and rinsed beans in a large pot. Fill with water or broth and bring to a boil.
- Reduce heat to a simmer and cook covered for 90-120 minutes or until tender (or for 5-7 hours on high in the slow cooker).
Notes
To Microwave Soak Beans: Add 3 cups of water for each cup of beans and microwave on high for 15 minutes. Let beans stand for 1 hour.
To Quick Soak Beans
-
Place beans in a large pot and fill with water 1" above the beans.
-
Boil 3 minutes.
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Turn the heat off and let them stand for at least 1 hour (or up to four hours).
-
Drain beans and rinse in cold water. Cook as directed below.
To Cook Unsoaked Beans
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Place unsoaked beans in a slow cooker and cover with broth or water. Cook 5-7 hours on high until beans are tender.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course, Soup
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Near the top of the page under “To Soak or Not to Soak” it says “Hot Soak: Add 10 cups water for every 2 cups of dry beans and boil 3 minutes. Cover and let soak 4-24 hours.” That seems like alot of water for 2 cups of beans. Could you confirm that is correct? Thank you.
This is correct. You want the beans fully covered with extra water at least 2-inches above the beans. The water is discarded so depending on the size of your pot, you can use a bit less as long as it reaches 2 inches above the beans.
A question about dry bean substitution.
How do I substitute dry black beans for canned in a Butternut Squash Black Bean Chili?
I get the dry to canned quantity conversion (4 cans = about 1 pound dry), but if I soak them overnight before putting them in the slow-cooker, do I have to add any liquid to the recipe? The recipe has no liquid except that in 2 cans of diced tomatoes. Do have have to hold off on adding the tomatoes?
Thanks!
I can’t say for sure without looking at the recipe. If you do need to, you could certainly add a little bit of liquid or vegetable broth. I would not suggest adding the tomatoes until the beans are softened.
Hi, I need to ask someone’s assistance please..
I accidentally mixed soaked split fava beans.. and soaked split chick peas in a bowl..
I’m not going to try to divide them.. it would send me spare..
I brainstormed blending them in my Blitzer..
My question is.. now they are raw pureed.. how long do I Cook them for until they are suitable for consumption?
Would 10 minutes be sufficient?
I’m making dip..
I don’t usually mess this up.. but I was multitasking.. ha!
Your assistance will be gratefully received.. ✌️
Hi Brett, I’ve never tried cooking beans that are dried and pureed. I suggest that you cook them and just keep testing them until they are fully cooked. Good luck!!
I’m excited about becoming a member. I love to learn new recipes using dried beans. Thank you for accepting myself as a member.
Your recipes are the best, especially the detail and options. I often saw my wife soaking beans, but never paid any attention on how long they were to soak. I cooked all of the evening meals for 2 years while my wife was still working, so being in the kitchen as become second nature, but there are a few things that I have no idea on how to do like this.
Glad this could help Jeff! Can’t wait to hear what you make now :)
Love your recipes!
I love all the tips. We made pinto beans this morning!!
Thanks San! We love pinto beans too!!