Let me show you How to Cook Dried Beans in 2 Hours with a no soak, no crockpot, no Instant Pot method. You only need dried beans, water, salt, a pot, and an oven. This hands-free method gives you the creamiest beans every single time. It’s the perfect healthy meal prep!
Do you have to soak dried beans before cooking them?
No, not if you use my no-soak cooking method.
It’s my favorite way to cook dried beans, especially pinto beans!
The reason I love this method so much is that it produces the creamiest, dreamiest beans every single time!
It’s also completely hands-off for 2 hours, so I can get ALL the things done and end up with a gorgeous pot of delicious beans.
Yes, you can certainly use a stove, crockpot, or Instant Pot to cook unsoaked, dried beans, but…
Boiling unsoaked beans on the stove ruins the integrity of the beans.
The crockpot takes all day (and then some) LOL.
The Instant Pot rocks for unsoaked chickpeas, but pinto beans never get quite as creamy as I like them.
How do you cook dried beans without soaking them?
You cook them in a pot of water, covered, and baked in the oven.
I discovered this years ago. I watched the episode of America’s Test Kitchen where they baked a pot of lentils in the oven, instead of using the stovetop.
This method boils your beans/legumes more gently than the whirlwind of stove-top boiling, which helps retain their shape and texture.
It’s also hands-free!
The ATK family are pretty 100 to me, so I tested this method using various dried beans.
I’m not sure what gave me the idea to NOT soak the beans, but I went for it.
Guess what? It resulted in in the creamiest beans I ever cooked from scratch. It’s the only way I cook certain beans anymore, especially pintos. Best pinto beans I’ve ever made!
My readers have raved about this method too…check out some of the reviews!
Benefits of oven cooked dried beans
- Requires zero planning – go ahead and forget to soak your beans
- Hands-free multitasking – shove the pot in your oven and get stuff done
- Budget-friendly – dried beans are crazy cheap
- Meal prep made easy – you’ll have homemade beans for the whole week
- So much fiber and protein in this fat-free food
- Naturally vegan, vegetarian, and gluten-free
- Scrumptious flavor and creamy texture you simply won’t get from canned beans
How to cook dried beans without soaking
Step 1. Rinse dry beans and place in a large pot or dutch oven
Step 2. Fill water to cover beans by two or three inches.
Step 3. Cover and bake for 2 hours.
Step 4. Check for doneness (by tasting a bean); bake longer, if needed.
Step 5. When beans are done, serve warm, or allow to cool, and store in airtight containers
* See full recipe below
This is what they look like before heading into the oven…
Does soaking beans reduce gas?
Soaking beans is said to reduce gas, but I have never done a side-by-side test of soaked vs. unsoaked beans.
Do all beans cook in the same amount of time?
Not all beans are alike, so you have to experiment and adjust cooking times accordingly.
Of all the beans I’ve tried, I find that chickpeas (garbanzos) and pintos usually cook perfectly in two hours.
Then again, I’ve had batches of pintos that took 2.5 hours. It really depends on the age of the dry bean, as in, how long it has sat on the grocery store shelf.
Ingredients you’ll need
- 2 cups dry beans (garbanzos, pintos, and black beans are my favs)
- 2 teaspoons Kosher Salt
- water (enough to fill a few inches above bean surface)
Tools I use
- cast iron Dutch oven or oven-safe soup pot with a heavy lid
- conventional oven or countertop oven
- oven mitts
- slotted spoon
Looking for healthy, meal prep recipes?
How to Cook Dried Beans in 2 Hours Without Soaking
- cast iron dutch oven
- 2 cups dry Beans sorted and rinsed
- 2 tsp Kosher Salt
- Water enough to fill pot 2" above surface of beans
- Preheat oven to 375°
- Place BEANS in a 3-4 quart dutch oven or oven-safe soup pot with a heavy lid.
- Fill the pot with enough water to cover about 2" above the surface of the beans; cover with a heavy lid; place in the oven on center rack; bake for 2 hours.
- Carefully remove the pot from the oven using oven mitts; test a few beans for doneness; if you want them softer, add more water, if needed, to cover the surface of the beans (the water level likely will have dropped below the surface at this point)
- Cover the pot and return to the oven; bake in 15-30 minute increments until desired consistency is reached.
- NOTE: Cooking times may vary, depending on the age of the bean; i.e. how long it sat on the shelf.