Don't know what to do with the dried beans in your pantry? Learn how easy it is to cook any type of beans -- vegan, gluten-free, and packed with protein.
- 1 cup dry beans
- 1/4 teaspoon baking soda
- 1 teaspoon olive oil
- 1/3 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon turmeric powder
- 3 cups boiling water, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 + 1/2 teaspoons seasoning* (optional - see notes)
- Pour dried beans into a medium bowl. Rinse and drain. Cover with an inch of lukewarm water and add baking soda and stir. Let the beans soak for 8 hours or overnight. Drain and rinse before cooking.
- In a large pot, heat oil over medium heat. Add onions, garlic, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.
- Stir in the pre-soaked beans, remaining boiling water, salt and pepper, and seasoning (optional). Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes. If the beans are starting to look dry, you may add some extra water.
- Season with more salt and pepper (to taste) and serve over rice with some fresh herbs on top, or with a biscuit or dinner roll on the side.
The beans will taste delicious as is, but you can add some extra flavour by adding any seasonings that you like. I normally add 1/2 teaspoon each of cumin powder, dried mint, and Italiano seasoning.
- Category: Sides
- Method: Stovetop
- Cuisine: American
Keywords: beans, dried beans, how to cook beans, how to cook dried beans, one pot recipe