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Preparing Dry BeansPreparing Dry Beans

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

September 4, 2016



  • 1 package dried beans (such as pinto, navy, black or kidney)


Stove Top Method
  • Spread dried beans on a baking sheet. Remove any small stones, dirt pieces or withered beans. Rinse.
  • Place rinsed beans in a large pot. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag.
  • Do either a short soak or a long soak:
    • Short Soak: Bring beans to a boil and boil for 2–3 minutes. Remove from heat and let stand, covered, for 1–4 hours. Rinse beans.
    • Long Soak: Cover beans with cold water and soak overnight in an uncovered pot. Rinse beans.
  • Cover beans with fresh cold water and bring to a boil. Reduce heat and simmer until tender.
  • Cooking time varies with bean varieties and soaking times. Long soaks can shorten cooking times. Read package directions.
  • Estimated cooking times:
    • Cook 2 hours: black, great northern, kidney, navy, small white and pinto beans
    • Cook 3 hours: garbanzo (chickpeas) and red beans


Slow Cooker Method
  • Rinse beans. Remove any small stones, dirt pieces or withered beans.
  • Combine 1 pound dried beans (2 cups) with 8 cups water in slow cooker. Cook on low for 6–8 hours (or overnight) until beans are soft.


Source: Iowa State University Extension


Related recipes:
Southwest Lasagna
Pinto Bean Applesauce Rasin Cookies
Spicy Pinto Bean Hummus
Berry Bean Bread


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