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Forget soaking! Cook Dried Beans in only 2 hours...really! This last-minute meal prep hack makes the creamiest beans for dips, salads, and soups. Even readers say, "I'll never soak and cook dried beans the traditional way again".
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There is no soaking required for this oven-baked method. It's truly my favorite way to cook dried beans because it always produces the creamiest, dreamiest beans. I got the idea from an America's Test Kitchen lentil-cooking episode. They believe this method cooked them more gently than stove-top boiling, which helps retain their shape and texture. So, I tried it with ALL the beans and loved the results.
Ingredients needed to cook dried beans in the oven
- dried beans (garbanzos, pintos, or black beans)
- Kosher Salt
- water
- (optional) dried seasonings
How to cook dried beans without soaking
- Rinse dry beans and place in an oven-safe pot.
- Fill water to cover beans by two or three inches and add salt.
- Cover with a heavy lid and bake for 2 hours at 375°.
- Check for doneness with a taste-test; bake longer, in 30-minute increments, if needed.
- When beans are done, you can either drain them, or store them in the liquid. I prefer the latter. Allow them to cool down and store in an airtight container up to 5 days.
How to use cooked beans for recipes
white beans (Great Northern or cannellini) - Oh yes! I love to use these for my White Bean Dip or Tuscan White Bean Kale Soup. Both recipes are extremely popular here on the blog!
chickpeas (garbanzo beans) - I like to meal prep chickpeas using this method because it cooks them to the perfect texture for this authentic hummus recipe. Otherwise, once they're cooked, I drain them, and keep the juice (aquafaba) to use it for other things. I pack the chickpeas to use in recipes like Kale Chickpea Salad and Chickpea Salad Sandwich.
black beans - I love to turn these into my Loaded Black Bean Dip or Refried Black Beans or black bean soup.
pinto beans - I love to make a big pot of pintos using this method and eat them straight! I do like to add a tablespoon of dried oregano to them prior to cooking. I use them for when any of my Mexican recipes calls for beans.
Why you'll love this method
- no soaking required
- 5 minute prep
- hands-free - shove the pot in the oven and get stuff done.
- budget-friendly - dried beans are cheap as heck
- meal prep made easy - no planning required
- creamiest homemade beans for dayyyys
- use them in ALL the recipes that call for beans.
Does soaking beans reduce gas?
Some believe that soaking beans reduces gas. The jury has always been out on this one for me. Mainly, because I've never done a side-by-side test of soaked beans vs. non-soaked beans. Not gonna lie, probably won't do that test because measuring flatulence sounds...tedious
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. 2 hours is generally adequate for this method, but the bean cooking time will completely depend on the type of bean and how old the beans are.
š Recipe
How to Cook Dried Beans in 2 Hours (without soaking)
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 pound Dried Beans (white beans, chickpeas, pinto beans, black beans, red beans, etc), same as 2 cups dried beans
- 1 teaspoon Salt
- 7 cups Water
- (optional) Seasonings, use any seasonings
Instructions
- Preheat oven to 375 degrees Fahrenheit and center the oven rack.
- Sort and rinse DRIED BEANS and place them in a dutch oven.
- Add WATER and (optional) SALT.
- Cover and bake for 2 hours minimum.
- Carefully remove the pot, stir the beans, and test beans for softness. If needed, continue baking in 15 or 30-minute intervals until desired consistency is reached.*Final cook time depends on the age of the dried bean, so it can take longer than the stated time.
- Serve beans with the juice, or drain.
Serving and Storage Instructions
- Store cooked beans in an airtight container up to five days in the refrigerator or freeze up to 3 months (or longer, if vacuum sealed).
Equipment
- baking sheet for sorting dried beans
- 4.5-quart dutch oven or heavy soup pot
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
No. You can cook dried beans in 2 hours using the oven-baked method. (see recipe above)
It depends on the cooking method. It takes two hours using the oven-baked method. It takes about an hour in the instant pot. Unsoaked beans can require 6-8 hours in the slow cooker.
You will know when beans are cooked by their texture. They should be softened to the point that they are pleasant to bite into. The skins may fall off certain beans, like pintos and garbanzos. Ultimately, beans are cooked when they are softened to your personal preference.
Joye says
I was very skeptical about your method, HOWEVER. ...And, Iāve been cooking pintos for decades. Soaking them all night, yada, yada, yada. Today I wanted to fix pinto beans and in a pinch I will do the boil on the burner for five minutes, then let them rest an hour, drain them , cook them 3 hours maybe. But thatās a real hassle since ya gotta tend the beans constantly with them boiling dry rather quickly. I got online to see what else was out here.
And as I mentioned, after reading your instructions, I thought āthis cannot workā. But I read so many cooksā positive comments. And I love anything I can stick in the oven and just kinda forget about. Ya know? Well, the beans are done in not quite 2 hours (I had gotten them to a rolling boil on the burner). I snuck a helping myself before I serve them to the others with diced onion over rice. THEY ROCK! Best creamy texture ever! No more soaking overnight and baby sitting a burner on the stove.Thank you!
Traci Antonovich says
Well, it makes my day that you gave it a go and are now hooked š Your favorite things about it are my favorite things too, so I'm glad you picked up on those. Thanks SO much for your feedback! Cheers!
Bena says
Thank you! This method saved my Thanksgiving dinner. The only thing my husband had to do was put butter beans on to soak...he forgot.
I used big Corning Ware bowl, put ham pieces, salt, and onion in with a little over 2 cups of dry, cleaned butter beans. Cooked about 2.5 hours and they are great!! Not too mushy but soft and good.
Thank you again!
Traci Antonovich says
Aww Bena, your husband had ONE job Srsly, I'm SO glad it turned out for you and your additions sound perfect. Thank you for dropping by and letting me know...my day is made! Happiest Thanksgiving to you and yours š
Amanda says
OMG!
My family and I have been on a more wholefooding journey for some time, and I have wanted to try dried beans but never liked the idea of something on our gas stovetop for that long.
Thank you!!
I've tried your method here for 2 cups of mixed, larger dried beans during a small meal prep session and, though it took longer in an old oven that doesn't close properly, they are wonderful! Just as you've described - totally creamy! There is such a difference in taste between dried and canned that I now know, I will not be going back!
Traci Antonovich says
Amanda...yusssss! I'm so happy you discovered the creamiest beans on the planet Thanks SO much for the feedback. I always love hearing about it when someone else becomes an oven-baked believer Cheers!
vegan cook says
If one doesn't have a "heavy lid", will tin foil, on a Corningware baking dish work?
Also, I cooked them in "broth" [water saved from boiling other vegetables], carrots & celery, then pureed half of it, , to make a creamy vegan protein rich soup base.
I made a zucchini soup with it. I sauteed onion, garlic & zucchini, then added those to the cooked beans, carrots & celery. I added some herbs, and got a creamy, protein rich soup, with some chunky zucchini, carrots, onion, celery & whole beans visible.
What a great protein rich, vegetable side dish, to serve with a vegan meal, that is low on vegetables & protein, such as pasta, with just a basic tomato sauce on it, basic vegan pizzas, [where the sauce & vegan cheeze don't have much protein in them], or even a vegan FBLT [fak'n bac'n, lettuce & tomato], or vegan grilled cheeze, etc.
Traci Antonovich says
I'm sure foil will get the job done, but I suspect the beans may take longer to cook since the natural pressure and steam will escape more easily. Hope that helps...glad you're enjoying the recipe š
Cherie melara says
I am so excited to try this recipe! With my work hours and being extremely worn out after work I'm always looking for the easiest and tastiest meals. We absolutely love pinto beans. Now my dilemma is we use a toaster oven to bake items. But I don't have a Dutch oven or a dish with a lid. Can I use a glass baking pan with foil over it, or is it best for me to find a dish with a lid?
Traci Antonovich says
Hi Cherie...great question! A toaster oven should work but please realize that the beans will be closer to the heating element than they would be in a conventional-sized oven, so be careful to not burn them. About the pan...the deeper sided, the better...because you're filling it with a lot of water and it's going to be challenging to get the glass pan in and out of the oven without the water spilling out and risking burns. I'm sure foil would work fine, but again, it needs to be tight and you need to handle with caution.
Cristal says
Hi there! I want to try your method right now. Can I add onion garlic and a pepper to it during the cooking process?
Traci Antonovich says
Hi Cristal, you certainly can add those items. Should make a nice flavor too! I kept this recipe super simple so that it could be customized, just as you are wishing to do. Enjoy!
Chris says
Would there be a problem if I cooked the beans at 350 degrees instead of 375 degrees, other than a longer cooking time? My pot can only withstand a maximum temperature of 350 degrees. I am a struggling college student who really appreciates your recipe. I do not have the money to buy a better pot.
Traci Antonovich says
Hi Chris, I believe this will work just fine. Be sure to add cooking time...the way to tell how long is to test the beans for doneness. You want them to smash easily...that's how I know they're done š Hope this helps and I hope you enjoy!
Kayce says
Can I add any seasoning meat (ham/bacon) to the pot before putting in the oven ?
Traci Antonovich says
Hi Kayce, you sure can! I would probably add a 1/4 lb. ham shank (aka ham hock) at the beginning, then add ham pieces to it once it's cooked. The ham shank can handle the long cooking process, but ham pieces will get tough and leathery if cooked for 2 hours. Hope that answers your question...let me know š
Donna says
Thank you for the wonderful recipe of cooking the beans in the oven I've never heard of it. But I'm going to try them tomorrow brown beans. I can't wait to try them out. Thanks again.
Traci Antonovich says
Awesome Donna! Hope you love it like we do! It's so convenient, especially if you don't have an Instant Pot š
Ronny says
Done! š Followed your directions with black beans, and exactly after 2 hours they were soft and very yummy. But donāt take my word for it, take my gfās word š Before serving added one cut up clove from one whole garlic to the beans, then served them on a bed of rice, topped with taco flavored shredded cheese and chopped white onion. Like I said, yummy it was š
Traci Antonovich says
This makes my day, Ronny! I absolutely love reading your feedback and appreciate you taking the time! Glad you found this one a winner š
Noel Lizotte says
talk about making life easy!
I've made beans in the crock pot, which is fairly simple and efficient for me. However, this oven baking method works great too, since I'm often already using the oven for other dishes and this will maximize my energy use!
Traci Antonovich says
You know it, Noel...that's exactly what I do with mine when I make them. It's very efficient. Thanks! š
Chris Collins says
This is so handy to know! Definitely trying this with the beans I have in the pantry! Thanks for sharing š
Traci Antonovich says
Awesome...thanks Chris! Hope you love this method! š
Amanda says
This will definitely come in handy! I love making refried black beans and will have to try this concept next time.
Traci Antonovich says
Thanks Amanda! Right there with you on the refried black beans...you'll love this method! š
Cindy Gordon says
Now this is going to come in amazingly handy! I can't even count how many times I've forgotten to soak my beans! Now I am saved! Thanks for this method!
Traci Antonovich says
Thanks Cindy, no more soaking, indeed! Enjoy this method! š
Lea Banks says
Duuuuuuude! I followed your recipe exactly and made the best darn beans of my cooking career! I am 58 years old and I have been really cooking for almost 50 yrs. There was a time in my 30s when I played around with cooking professionally. My partner always knows when I cook a crockpot meal and I was home one day last week and I decided to try your recipe. I'M SO GLAD I DID. Any time I'm home in the day (like today ~~ a SNOW day) and I don't want a "crockpot" flavor (and yea, when you've been eating crockpot everything for as long as we have, there's a "flavor" attached), your recipe is the best. I'm going to do a chili after the beans are done! Maybe beans and rice, the possibilities are endless. THANK YOU!
Traci Antonovich says
DAY MADE Lea!!! Seriously, looks like you feel the same way about these beans as I do...and thank you for taking the time to let me know, and with such enthusiasm! I'm really glad you are enjoying the recipe...thanks again for the feedback š
Andrew says
Excited about trying this today, as I've always been put off by the long soaks. Wondering if you have experience in stepping this up to a full-blown soup, in one pot, with the beans, all cooking together? I'm thinking tomatoes, barley, carrots, corn, onions, garlic, kale, etc.
Traci Antonovich says
Hi Andrew, great to hear it! As for soup...sure, why not? I think to do that, I would saute onion and garlic in the pot, then add beans and water, cover, bake for an hour or 1.5 hours, then add the veggies and cook until beans are done (another 30 minutes or so). Hopefully that approach won't overcook the veggies. Hope that helps and feel free to report your results š
Sandy Johnston says
Just made the beans today and they are delicious! I had 5 cups of dry pinto beans, so adjusted the recipe accordingly and they turned out perfect. Only difference was I had to cook them twice as long, which makes sense because I had 2 1/2 times as many beans to cook.
Traci Antonovich says
Yay Sandy, this makes me so happy! Hmmm, wish they hadn't taken so long for you...I've never had that happen and I've made them in huge batches. It is very possible that your beans sat on the shelf longer...this happens a lot with dried beans and can make results inconsistent. Anywho, glad they worked out for you š
June says
After you bake for 2 hours do you drain the liquid from the beans or not
Traci Antonovich says
Hi June...that's totally up to you. I personally keep the liquid because it's so delish...and you can always strain the liquid from the beans as needed. So, again, up to you. Hope you love them...it's my favorite way to cook beans! š
Nykeemah says
Hi! I've already pre- soaked my beans over night. I had some it before I was able to luck up on your recipe. Will the fact that my beans are pre-soaked negatively interfere with the outcome I'm hoping for? I've always had my mom make my beans because mine never came ot right but I wanted to master this myself. You've given me the confidence that I need to not facetime my mother to watch my beans from her house lol
Traci Antonovich says
Hi Nykeemah, it's fine that you soaked your beans, but you'll want to cut the cooking time in half if you are following my recipe. Hope that helps! Let me know if you have any questions š
Grace says
Hi Traci, I came across your site while searching for a reason my navy bean soup that I made with canned organic, low sodium beans developed such tough skins that I had to throw the entire pot out. Needless to say, I could not find any info as to why this happened, but it's not the first time. I have always avoided using dry beans because of all the soaking and the confusing information out there about the best method, the effects of salt and acid and decided canned was the easier way to go. I also assumed canned beans would be softer since they are already cooked. Make a long story short, I am done with canned beans and want to try your method instead. Since I want to use the beans to make soup, using your method, would heating them in broth without adding any additional salt instead of water be OK? Have your ever tried using broth instead of water. Your thoughts?
Traci Antonovich says
Hiya Grace...I do hear you on the dilemma of using dry beans and the confusing methods out there. That is why I always use this method for dry beans. It's never failed me š I've never tried it with broth, but I think it would work perfectly fine. I've never found a need to use broth b/c the beans, when cooked this way, are incredibly flavorful. Hope that helps! Let me know if you have further questions. Thanks for stopping by!
Kathryn Madden says
I was thinking of adding smoked turkey wings to cook the pinto beans. And omitting salt.
Traci Antonovich says
Kathryn, sounds interesting. Would you then remove the wings once it's cooked? As for the salt, you can always add salt later if you omit and it turns out to not be enough. Anyway, I'll be curious to know how it turns out š
Kathryn says
Tracy, They came out fanatastic because of your method.I took out the wings and cut up meat and threw away skin and bones. They tasted fine not needing more that a shaker of salt. But we usually add per plate. The beans have out intact but velvety smooth. Will teach my family to eat pintos and cornbread every Sunday now.
Traci Antonovich says
Oh yeah, Kathryn...that's what I'm talkin bout! I've never made beans ANY other way since discovering the awesomeness of this method. I love it when someone loves it like I do b/c...it's almost too good to be true š Thanks for the follow up...Cheers!
Pauline says
I have for many years added smoked turkey chopped onions ,bell pepper with herbs to my beans. When the turkeys parts were soft and fell off the bones as well as my beans soft. I left the turkey in the pot and served both over cooked rice with cornbread on the side! Delicious!
Natashia says
I made these beans last night and while they were fantastic both taste and smell, I added too much water.
I scooped out most of the beans and left about a cut or so in the excess liquid, added some carrots and spinach and made a Tuscan bean soup!!
My question though, is there a quick fix for too much water? Or, do you simply just remove some?
Thanks for the recipe! I will be trying your refried beans next. š
Traci Antonovich says
Natashia, thanks so much for the comment and great question! I'm curious to know what beans you used, but with this recipe, you shouldn't have gotten more than about a cup of excess liquid (I hope). Draining it off is a great solution if like your beans to not be surrounded by it. I've never had excess that I needed to ditch, buuuuuut I like my beans juicy...unless they're going into a chilled recipe...then I rinse them. Hope that helps!
PS...great idea to utilize that liquid for soup...way to not be wasteful š
Natashia says
Traci - I used navy beans. Maybe they do not require as much water? It's quite possible that I may have just overdid it on the water. š
After eating these delicious beans, I wonder if I am able to make baked beans without having to soak beans? Do you have any recipes or ideas as far as ratios water:sauce?
Thanks again
Traci Antonovich says
Hi Natashia, I've never made navy beans this way, but now I want to try š I believe they're pretty standard though for cooking times. As far as the water ratio, I always use 2 cups any standard dry beans in a 5 quart dutch oven, and I fill the water level about 3" above surface of beans (about 8 cups). I cover and bake 375 for 2 hours, pull them out, taste test for texture...and (if they're not creamy enough) I add some water just to the surface of the beans, cover, and bake another 30 minutes. That's pretty much it. Hope that helps š
Kathleen says
I always soak my beans. I thought it was best to get rid of the oligosaccharides in beans to improve digestability? Also I thought there is a toxin on beans that we are supposed to get rid of by soaking? I have an excellent refried beans recipe that I make in the crockpot and it turns out perfect every time.
The Kitchen Girl says
Hiya Kathleen, I've actually heard two schools of thought on the bean-soaking theory...one says yes, the other says no. So, I just go with this method because they're done in two hours. As for the toxins...I've never heard that, but perhaps it deserves some research. In any case, thanks for stopping by and taking the time to comment š
Greg Goben says
Hi Traci!
Thank you soooo much for this recipe. Having struggled in the past to cook beans, this one is hands down the best!
So, last night after looking for some ideas for a mexi-inspired side dish to make for an upcoming dinner party next weekend, I came across your bean recipe and decided to try it first thing in the morning. I figured it would be perfect to do on a Sunday morning while I read the paper, had some coffee, made breakfast and chilled out.
I decided to use black orca calypso beans, because the last time I tried to cook them I used a crock-pot overnight on warm, because I didn't want to overcook them. Well, they were under-cooked and I realized how unpredictable using a crock-pot can be. In trying to correct the beans, I ended up overcooking them.
So, I figured they would be the perfect candidate for your recipe. I used a ceramic dutch oven and added two quarters of a small red onion, two crushed garlic cloves, dried sage and white pepper. Since calypsos have a nice potato like flavor and texture, I had heard this was a good spice combo. As for the salt, I decided to hold off until the halfway point and set the timer for one hour. When the timer went off, I added a couple of nice pinches of kosher salt, stirred the beans up and set another hour on the timer.
The results were fantastic, with the two hour mark just right! The beans came out so flavorful and tender. I'm so excited and now can't wait to make my next batch, something I would not have said before yesterday.
Regarding the dinner party I want to use your refried bean recipe, so my next batch will be pinto beans.
Thanks Traci!!
Traci Antonovich says
Greg - you've made my whole week...and it's just getting started š
I LOVE Sunday a.m. for this bean method...it was made for coffee and chillin. I really love the evolution of your find...and that you took the time to elaborate...thanks! I can relate to your whole experience begin-end. I always get excited to "bake" the beans now b/c I know they'll rock!
Sounds like I must try those Calypso beans. I always fall back on rotating the blacks, pintos, and garbanzos - they never get old š
Just an FYI, if 2 hours isn't enough time for a particular bean, just replenish the water to slightly cover the beans and throw them back in the oven on same temp and covered. Test their consistency in 30-minute increments. I've had a few batches take closer to 3 hours on occasion.
Well, CHEERS to your dinner party and let me know if you have questions...or need other recipe ideas (I do have a good Cilantro-lime Brown Rice recipe that's super easy too!)
Have a great week, Greg!
Serena Travis says
I took the plunge and tried your bean cooking method. I didn't have a ceramic dutch oven, so I went on a scavenger hunt at our local thrift store. I was quite pleased to find a 12" cast iron dutch oven with legs for cooking over the fire. I feel so colonial!!! Anyway, I put a baking sheet in the oven so that the legs wouldn't get stuck in the rack. :-/ Then, I tried baking a sack of pinto beans. It works so well. My beans took closer to 3 hours - but that wasn't a problem for me. I got all kinds of things done during that time and the beans smelled great!
Traci Antonovich says
Serena, makes my day that you tried the bean-cooking method. And jackpot on that colonial-style lodge dutch oven thrift store score...wow! What are the odds of that happening right when you need it?!?!
Yeah, sometimes the beans don't cooperate with my recipe times, but my oh my, you made it count by getting other stuff done! That's a huge reason I wrote the post...and the fact that I don't use slow cookers.
Thanks so much for the comment! Hope you'll try other beans this way...garbanzos are my fav - hands down š