Big Batch of Beans

Pot of Variety of Beans

Makes 5 cups

You’ll Need

  • 1 lb dried beans (any kind)
  • Water
  • 1 bay leaf
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 1 carrot, roughly chopped
  • 2-3 tsp salt

Prep and Cook

  • Place the beans in a large mixing bowl and remove any split or shrivelled beans. Cover with water and leave on the counter overnight (approx. 8-10 hours).
  • Drain the beans. They should have doubled in size at this point. Transfer to a large cooking pot and add the bay leaf, onion, garlic, and carrot. Cover with an inch of water and bring to a boil over medium-high heat.
  • Reduce the heat to simmer and cover the pot, leaving the lid ajar. Cook for one hour and then check the beans for doneness. They can take up to three hours to cook depending on the variety and freshness so taste them frequently until they are tender. Add more water to the pot as needed to keep the beans submerged.
  • When the beans feel tender, add the salt. Taste and adjust seasoning accordingly. Cook until beans have reached their desired consistency. Cool the beans in their cooking liquid, then transfer to a food storage container. Add some of the cooking liquid to prevent the beans from drying out.
  • Adding salt at the beginning of the cooking time will result in firm, not tender, beans. Add it at the end as per the recipe directions.
  • Beans can be frozen in 2-3 cup portions. Add some of the cooking liquid to the container to keep them from drying out. They will store in the freezer for up to 2 months.
  • Toss cooked beans into salads and soups and add to stir-frys and pots of pasta.


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