[Jennifer]

What’s the easiest, quickest, cleanest, fool proof way to cook beans?
And what appliance do I need? (hopefully it’s cheap!).
And what are the steps?

Trying to save MONEY and be frugal by buying the bag of uncooked beans vs. the canned beans I’ve been buying.

[CC]

I cook them on the stove. Soak them over night in water. In the morning, drain and rinse. Then cook them in clean water for about an hour on low.

[Janeen]

Throw dry beans in the crock pot, add diced onions and diced chilies, 7 cups of liquid, cook on high for 9 hours.

I use fat free chicken broth…and add a handful of red lentils and 1/2 cup dry black beans.

I mash em up with a stick blender.

Better nutrition and flavor than canned. For more exact measurements…jump on Pinterest.

[Suzie]

If you don’t want to be around and keep check on level of water in beans, a slow cooker is a good way.

Always make sure you have sufficient amount of water when you start the beans with your seasonings.

[Bethany]

Beans can be cooked by using the stovetop or a multicooker/pressure cooker. Place soaked beans in a large pot; cover with fresh water and bring to a boil.

Reduce heat, cover, and simmer gently until beans are tender but firm.

Most beans will cook in 45 minutes to 2 hours depending on the variety.

You can add whatever spices/meat/etc after they are cooked or while they are cooking. Recipes are easy to find online.

You don’t need an appliance to cook beans.

[Melissa]

I soak them overnight, drain and rinse, then cook in the slow cooker on high. There’s just two of us so I only cook half the bag now.

Put in a chopped onion at the beginning along with your ham hock, or ham bone, or bacon if you are using that.

I forgot this last week and it really does make a difference.

Onion powder if you’re really pressed for time.

[Jeanna]

I do them in the Instant Pot. No soak, done in 30 min…. Of course I use the instant pot for everything else.

[Tricia]

I prefer crockpot.
Some need to be soaked, some don’t, and they have different cook times. I always google recipes.

Boiling on the stovetop works fine too. You can freeze.

I generally like to season mine, especially with a bullion cube.

[Angela]

Soak over night, but add 1T salt to the soaking water. This will help them cook up soft. In the morning rinse, cover with water to 1” above, and simmer till soft

[Pj]

I use my pressure canner for pinto beans, approx 1/3 jar of beans, fill with water to 1″ headspace. Can for 45 minutes at recommended pressure, they come out perfect every time

[Connie]

I clean the beans, rinse the beans, bring them to a boil and then turn to medium. Add water to pot as needed. Season with salt and garlic clove….

I cook them for 1:45 on stovetop and then let them sit 15 to 30 minutes with lid on the pot.

They are ready to eat after two hours of cooking. No soaking necessary.

[Kelly]

I put rinsed dry beans in the slow cooker with either water or chicken stock. Make sure the liquid level is at least an inch above the beans.

Add whatever seasonings you want, or none at all, put on high for 6 to 8 hours. Couldn’t be simpler.

[Rachel]

Instant Pot gives consistent results every time. Sometimes thrift stores have them. It’s so good for so much more than just beans. Consistently good results on rice, hard boiled eggs etc.

Great for no boil pasta spaghetti and soup too.

I made broccoli cauliflower cheese soup with homemade stock I also made in the Instant Pot.

There’s zero tending the pot so even when it takes awhile to cook you don’t have to stir or worry about boil overa or boil dry.

[Author]

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