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If you’ve ever wondered how to cook dried beans on the stove without fuss, let me show you my way. Cooking beans from scratch is simpler than most people think, and the flavor is miles ahead of the canned ones. Pinto, black, or red — this method works like a charm for all of them.

Now, between you and me, part of the magic in my beans comes from the pot I use. It’s an old, slightly rusty pot I’ve been cooking beans in for more than 50 years. I bought it from a Swiss vendor going door to door, right around the time my vegetarian daughter was born. The rest of the set disappeared with time, but this one stayed with me — and no one touches it, not even Fabi. It’s seasoned with memories as much as with food, and while you won’t find that exact pot today, you can use any sturdy pot and your beans will come out delicious. Mine just happens to carry a little history along with the flavor.

Why You’ll Love This Recipe

Works with different beans: red, black, or pinto.
A wholesome, healthy beans recipe that makes a perfect side or main dish.
Flavorful thanks to onion, garlic, and bacon.
Budget-friendly, protein-packed, and comforting.
Flexible: pair with rice, potatoes, or use in soups and stews.

Recipe at a Glance

Main star: dried beans (red, pinto, or black)
Flavor profile: savory, smoky from bacon, with a touch of garlic and onion
Cook time: about 1.5–2 hours (less if soaked overnight)
Why it works: slow simmering with aromatics creates beans that are tender, hearty, and full of flavor.

What You’ll Need to Cook Dried Beans

2 cups dried beans – red, black, or pinto all work well.
1 cup bacon, chopped – smoky flavor base.
1 medium onion, chopped – adds sweetness.
2 garlic cloves, minced – flavor essential.
3 bay leaves – for depth.
Salt, to taste – added during cooking.
6 cups hot water – added gradually.
1 tsp red pepper flakes – garnish.
2 tbsp chopped parsley – garnish.

Helpful Tool:

A tall soup pot (this one’s roomy enough to avoid splashes).

Prep & Cook

Step 01

Soak beans overnight – cover with water and let them rest. This step helps them cook faster and improves flavor.

Step 02

Cook the bacon – in a large pot, sauté bacon until golden and crisp.

Step 03

Add aromatics – toss in onions, cook until soft, then add garlic.

Step 04

Add beans – drain the soaking water, then stir the beans into the pot.

Step 05

Add water – pour hot water about 2 inches above the beans. Don’t fill to the top or it may spill when boiling.

Season – add salt and bay leaves. Top the pot and let it simmer.

Step 06

Simmer – cook on medium-low, topping with more hot water as needed until beans are tender (about 1.5–2 hours).

Secrets from Our Kitchen to Yours on How to Cook Dried Beans

Soak or not? You can skip soaking, but expect longer cooking time.
Salt timing: add it while cooking, not at the start, so the beans soften properly.
Bacon swap: smoked sausage or turkey bacon also works.
Batch cooking: make extra — beans freeze beautifully.
This dish proves that even beans from scratch can taste gourmet with the simplest ingredients.

Serving Suggestions

Serve over steamed rice for a classic combo.
Pair with roasted potatoes for a hearty side.
Add as a base for bean soup or chili.
Enjoy alongside a fresh tomato salad for balance.

(You might also like our Leek Risotto, Chicken in Passion Fruit Sauce, or Trout Almondine with Capers.)

How to Cook Rice Image 01 — **Steamed Rice**

Leek Risotto Featured Image 01 — Leek Risotto

Crispy Roasted Poataoes Featured Img 01 — **Roasted Potatoes**

Put Your Spin on It

Use pinto beans instead of red for a creamier texture.
Skip bacon for a vegetarian beans recipe.
Spice it up with cumin, smoked paprika, or chili powder.
Mix in cooked sausage for a one-pot meal.

Tasty Thoughts

Cooking dried beans from scratch is one of those little kitchen rituals that feels grounding. It takes a humble dried bean and turns it into a pot of comfort. Whether you eat them with rice, potatoes, or straight from the spoon, these beans prove that simple food is often the best.

If you’ve only used canned beans before, give this recipe a try. You’ll see just how rewarding it is to prepare them yourself — and who knows, maybe your pot will carry memories just like mine.

Curious about calories or carbs? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.

Common Questions

Can I make this recipe in a slow cooker?
Yes, you can transfer the sautéed aromatics and bacon with the beans to a slow cooker. Cook on low for 6–8 hours.

Do I have to soak the beans overnight?
No, but soaking makes them cook faster and may make them easier to digest.

How do I make beans taste good without bacon?
Use olive oil instead, and add extra aromatics like celery, bell peppers, or smoked paprika for flavor.

Can I freeze cooked beans?
Yes, freeze in portions with some of their cooking liquid. They’ll last up to 3 months.

Nutrition Notes

Curious about calories or carbs for this recipe – How to Cook Dried Beans? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.