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I show you how to cook soaked or unsoaked dry red beans on the stove to use them in your favorite recipes!
Dried Red Beans Recipe
Today, I'm sharing how to cook red beans to use them in tacos, salads, and so much more! Red beans are inexpensive, incredibly versatile, a great source of fiber, and make a terrific substitute for protein in almost any recipe.
Plus, dried beans last for up to 2 years, making them a smart pantry ingredient to keep on hand. I usually cook a batch for the week and forget about having cans on hand. It’s great for meal planning!
Ingredients
This Dry Red Beans recipe is super simple, and by simple, I mean beans and water! Check out these notes about it:
- Dry red beans: what this recipe is all about.
- Water: for cooking the beans. Optional more for soaking.
- Salt: optional to enhance the beans’ flavor.
Do You Have to Soak Red Beans Before Cooking?
You can totally cook red beans without soaking them first; however, the reason to soak the red beans is to break down the oligosaccharides, a type of fiber in beans that often give people gas. Soaking them overnight will dissolve most of them (between 75-90%). After soaking, simply throw out that water and rinse the beans. Soaking beans will also reduce the cooking time.
How to Cook Red Beans
Ok, so you’re here because you want to learn how to cook the perfect tender, buttery-soft beans you can't get from canned. Let’s go into it!
- Prep
Before cooking, you want to remove any dirt or discolored-looking beans and rinse them with water. - Soak
Soaking beans overnight is optional but recommended. Use a bowl big enough since beans double their size while soaking. - Cook
Simmer the soaked beans for 1 to 1 ½ hours, depending on how tender or firm you want them. Cooking unsoaked beans takes an extra hour. - Rinse
Rinse the beans and use them immediately as you would use canned beans, or store them in the fridge or freezer for later.
How Long Does it Take to Cook Red Beans
Cooking time will depend on whether you have soaked the red beans or not and how soft or firm you want them. Soaked beans take 1 to 1 ½ hours to be cooked, while unsoaked beans need to be cooked for 2 to 2 ½ hours.
How to Use Cooked Red Beans
Living in New Orleans for two decades, I can’t other than share the authentic Red Beans and Rice recipe that makes everyone drool! And that’s just one epic way to use red beans.
This also makes an incredible side for roasted chicken pieces, a hearty addition to dinner salads, and even a great way to bulk up tacos.
How to Cook Red Beans (Stove Top)
Ingredients
- 1 lb dry red beans
- 10 cups water
- 2 teaspoons salt, optional
Instructions
Prep:
- Spread the beans on a cookie sheet and remove any rocks, dirt, or split or discolored-looking beans.
- Rinse the beans under cold water in a colander.
- If soaking your beans overnight, place them in a large bowl and fill the bowl with water. The beans will double in size, so make sure to get a bowl twice the size you need. Let the beans soak for at least 8 hours or overnight. Drain the water from the beans using a colander, and rinse the beans with cold water.
Cook:
- Soaked beans: place the rinsed beans in a large (5qt or larger) pot. Fill it with 10 cups of water and bring it to a boil. Once the water is boiling, add the salt (if using), reduce the heat to low, and simmer for 1 to 1 ½ hours uncovered until the beans are tender (how long you cook them will vary according to what you plan on using them for). Stir from time to time to ensure the beans don't stick to the bottom of the pot.
- Unsoaked beans: after rinsing them well in cold water, place them in a large (5qt or larger) pot. Fill it with 10 cups of water and bring it to a boil. Once the water is boiling, add the salt (if using), reduce the heat to low, and simmer for 2 to 2 ½ hours uncovered, until the beans are tender. Stir from time to time to ensure the beans don't stick to the bottom of the pot.
Drain & Store:
- Pour the beans through a colander and rinse them under cold water. Transfer the cooked beans into storage containers or zip bags or use them immediately the same way you'd use canned beans.
- Cooked red beans will keep in the fridge for up to 5 days. They can be frozen for up to 3 months.
Nusrat says
Thank you for the recipe
Hope says
These red beans were great!