How to Cook Dried Beans in 2 Hours (without soaking)

wooden spoon scooping cooked white beans in white dutch oven on striped linen

4.98 from 45 votes

How to Cook Dried Beans in 2 Hours (without soaking)

Forget soaking and Cook Dried Beans in 2 hours hands-free in the oven for the creamiest beans ever. Use for dips, salads, and soups. Even readers say, "I'll never soak and cook dried beans the traditional way again".

Prep Time5

Cook Time2

Total Time2 5

Course: Meal Prep, Side Dish

Cuisine: American, Italian, Mexican

Diet: Low Fat, Low Salt, Vegan, Vegetarian

Servings: cups

Calories: 224kcal

Author: Traci

Equipment

baking sheet for sorting dried beans
4.5-quart dutch oven or heavy soup pot
oven mitts
slotted spoon
colander

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).

Nutrition