Creamy, Flavorful Home-Cooked Beans

Beans are a staple of vegan cooking. There are a lot of different methods and advice for cooking beans from scratch. After much experimentation, I’ve developed my go-to method for making creamy, flavorful home-cooked beans.

Why make beans from scratch?

Beans cooked from scratch are so much more tender and flavorful than beans that come from a can. While making beans at home takes a little more work and planning, the results are definitely worth it. I often cook a larger batch that I plan to use in different recipes that week. Beans also freeze well, so you might make a larger amount and freeze the beans for when you need them.

Not soak or not to soak?

Some people say soaking isn’t necessary or might advise a quick soak method. In my experience, beans that haven’t been soaked overnight tend to have a chalky texture. Allowing them to soak overnight (or at least 8 hours) results in a much more tender, creamy texture.

To drain or not to drain?

Many recipes call for draining the soaking water and adding fresh water for the cooking stage. The idea is that soaking and draining the water helps get rid of compounds that make beans harder to digest, although how much this actually does is up for debate. However, draining the soaking water also drains away most of the flavor. Cooking the beans in the soaking water will help get as much flavor as possible into your beans.

Adding flavor

There are two basic ingredients I add to any beans I cook at home–salt and an acid. The acid might be some kind of vinegar or citrus. Beyond that, there are so many options for flavorings. You can experiment with aromatics like garlic, onion, or bay leaves, as well as your favorite spices. I add any additional ingredients at the start of the soak to allow the most time possible to infuse with the beans.

Basic Home-Cooked Beans Recipe

Here is my basic recipe for cooking beans at home:

• 2 cups Beans
• 6 cups Water
• 1 Tbs Salt
• 1 Tbs Acid
• Other aromatics or spices as desired

• Add the beans and water to the pot, along with the salt, the acid, and any aromatics or spices. Leave ingredients like onion and garlic in larger chunks so they are easier to remove. Cover and allow the beans to soak on the counter overnight or for at least 8 hours.
• Place the pot on the stove and bring to a boil. Reduce to a simmer and allow to cook for 1 to 2 hours. This will vary depending on the type of beans and how tender you want them.
• Remove the pot from the heat. Leave the beans in the water and allow them to cool completely. Once cooled, you can drain the water if desired.

Below are more detailed recipes for some of the beans I use the most. You can try these as a starting point or experiment with your own recipes!