Cooking Beans from Scratch

by on October 21, 2012
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Americas Test Kitchen did some extensive testing and determined that there is just no competing with the commercial canned beans that are available today. We trust them, so that is what we do but it is still an adventure to cook your own beans from these little hard globes.

Prepared Beans – Dry Bean Processing


1 CU dry beans (not lentils – see list at bottom of this page)
1 tbsp salt
3 tbsp sugar
2 cloves garlic (roughly chopped)
chicken or beef broth or stock


1. Clean beans in pot of water, changing water three times, removing “the floaters”
2. Dissolve salt and sugar in 1 CU warm water
3. Fill pot with cold water
4. Pour warm water into cold and mix to combine
5. Add beans to pot
6. Make sure beans are completely covered by more than one inch
7. Soak beans overnight in cold water
8. Add garlic and broth to cover by about half inch
9. Bring up to a near boil, then reduce to a slow simmer
10. Cook 45 minutes if you like a bit of a bite to the beans.
11. Cook an additional 15 minutes if you like soft beans

Special Steps
Before starting, examine beans for (and remove) damaged beans and foreign material.

Be sure to cook slowly. Cooking too quickly can break the skins.


Types of beans include:

Pinto beans
Navy beans
Kidney beans
Red beans
Great Northern beans
Black beans

Acceptable, but not usual include:
Garbanzo beans

Find more like this: Grandpa's Use Only

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