Master Dried Beans

Name: Master Dried Beans
Ingredients: 1 pound dried beans, sorted and rinsed; 10 cup water, plus more for soaking beans; 1/2 cup olive oil; 1 tablespoon kosher salt, divided; 4 fresh thyme sprigs, tied with twine; 2 bay leaves; 1 large yellow onion, quartered lengthwise

7 ingredients

5 steps

Ingredients

1 pound dried beans, sorted and rinsed
10 cup water, plus more for soaking beans
1/2 cup olive oil
1 tablespoon kosher salt, divided
4 fresh thyme sprigs, tied with twine
2 bay leaves
1 large yellow onion, quartered lengthwise

Directions

1

Place beans in a large bowl or container; cover with cold water to 4 inches above beans. Let stand at room temperature overnight; drain.
2

Bring drained beans and 10 cups water to a boil in a large Dutch oven, skimming surface occasionally. Add oil, 1 teaspoon salt, thyme, bay leaves, and onion to pan. Reduce heat to low; cover, and simmer 30 minutes, stirring occasionally.
3

Stir in 1 teaspoon salt. Cover, and simmer another hour or more depending on the bean (see chart, below).
4

Remove thyme, bay leaves, and onion; discard. Stir in remaining 1 teaspoon salt. Cool to room temperature in cooking liquid. Place beans and cooking liquid in an airtight container; refrigerate.
5

How Long to Simmer Each Bean Variety Cook the beans with the aromatics and 1 teaspoon salt for the first 30 minutes. Add the second teaspoon of salt, and cook for the suggested time or until beans are tender. Red kidney beans: 1 hr. Great Northern beans: 1 hr. 15 min. Black beans: 1 hr. 15 min. Cannellini beans: 1 hr. 45 min. Pinto beans: 1 hr. 45 min.