How to Cook Red Beans (Stove Top)

Servings: 12

Prep Time: 5

Total Time: 5

This simple method for cooking red beans from scratch is easy, affordable, and a great swap for canned beans.

5 from 7 votes

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.

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.

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.