Bean basics

There is no single way to cook our beans. In simple terms, simmer them until they’re soft. Soaking isn’t necessary, but can speed things up; adding vegetables or stock will enhance the flavour. That’s basically it!

  • If you’re soaking, rinse the beans in lots of cool water and check for small debris. Cover the beans with an inch or so of water and leave for a few hours. If you haven't soaked, don't fret. Go ahead and cook them, knowing it will take a little longer.

  • Heirloom varieties don't need a lot of fussing if they’re cooked fresh, which we'd define as within two years (ours are shipped a few months after being harvested at most). You can use a ham bone or chicken stock, but we prefer just a few savoury vegetables. A classic mirepoix is a mix of onion, celery and carrot, diced fine and sautéed in some kind of fat, typically olive oil. A crushed clove of garlic doesn't hurt. Some Mexican dishes call for onion and garlic sautéed in unsmoked bacon fat or even freshly rendered lard.

  • Add the beans and their soaking water to a large pot. There’s no need to change the water or rinse the beans: vitamins, nutrients and flavour can leach out of the beans into the soaking water you are throwing down the sink. If you've soaked them, the beans will have expanded a little, so make sure they are covered by at least 2in/5cm of water, maybe even a bit more. Add the sautéed vegetables and give a good stir. Raise your heat to medium-high and bring to a hard rolling boil. Keep the beans at a boil for about ten to fifteen minutes. We think this is the moment that really matters. You have to give them a good hard boil to let them know you're boss, and then reduce to a gentle simmer before covering. See how low you can go and still get the occasional simmering bubble. Open and close the lid, or keep it ajar to help control the heat and allow evaporation. The bean broth will be superior if it's had a chance to breathe and evaporate a little.

  • When the beans are almost ready, the aroma will be heady - less like the vegetables you've cooked, but the beans themselves. At this point, go ahead and salt them. Go easy as it takes a while for the beans to absorb the salt. If you want to add tomatoes or acids like lime or vinegar, wait until the beans are cooked through. If the bean-cooking water starts to get low, add hot water from a kettle.

    You're done! Once you've mastered this method, go ahead and try some different techniques. There are few absolutes when it comes to cooking beans, only that it's very hard work to mess it up!

Cooking Beans on the Hob - step-by-step recap

  1. Check the beans for debris, and rinse in a couple of changes of water.

  2. Saute aromatic vegetables in olive oil.

  3. Add the dried beans and enough liquid to cover by about 2in/5cm.

  4. Bring the pot to a rapid boil for 10 to 15 minutes.

  5. Lower the heat to a gentle simmer until the beans are done, between 1 hour and 3 hours. If the bean-cooking water starts to get low, add hot water.

  6. Salt when the beans are just starting to turn soft.

Cooking Beans in the Oven

For a pot of simple baked beans, we recommend the Parsons Method. Russ Parsons of the Los Angeles Times, and author of How to Pick a Peach, came up with this technique: Put 1 bag of our beans (1lb/453g) in a casserole dish with 1.5 litres of water. Add aromatics if you like, such as garlic, onion, bay leaf etc. Bring to a boil on the hob, and simmer for 10 minutes. Cover the pot and transfer it to a preheated 180C oven to bake until the beans are done. This can take anywhere from an hour to 2 hours, depending on the type and age of the bean. Add 1 teaspoon of salt once the beans begin to soften. Check the water level often and add more hot water as needed.

Cooking Beans in a Slow Cooker/crockpot

Sauté half a chopped onion in about one tablespoon of fat (olive oil, lard, bacon fat etc.). Place in your slow cooker along with any other aromatics you'd like (such as marjoram, oregano, garlic, bay leaf), followed by beans that have been picked over and rinsed. Cover with plenty of water (about one part beans to three or four parts water). Turn the heat to "high" and give the contents a stir. Do this in the morning, and your beans should be done by the afternoon. Cooking time will be 4 to 6 hours, depending on your slow cooker and the variety of beans.

Cooking Beans in a Pressure Cooker

First, consult the manufacturer's instructions for the exact method for your model. Place cleaned beans in the pressure cooker and cover with three or four parts water. Generally, you want to cook under pressure for 20 to 40 minutes, depending on the bean, release pressure naturally, and then cook open on the hob for another 20 minutes to develop the broth.

 Some Handy Cooking and Storing Tips

  • You can expect 1 measure of dried beans to yield about 3 measures of cooked beans. One pound/half a kilo of dried beans will yield about 3lb/1.5kg of cooked beans.

  • If a recipe calls for canned beans: a standard 400g can of beans equates to roughly a quarter of one of our 453g bags of dried beans.

  • Our beans are so fresh that soaking is not needed. It will, however, speed up the cooking time and can help the beans to cook more evenly, so if you have the time to do it, it won't hurt. We don't recommend soaking more than 6 hours or the beans may begin to sprout!

  • Keep an eye on the water level during cooking to avoid scorching the beans. They should be covered by about 2in/5cm of water at all times. Add more hot water to the pot as needed (cold water will slow down the cooking).

  • Many believe that adding salt (or acids like tomatoes and vinegar) too early in the cooking process prevents the beans from getting soft. We find this especially true with older beans.

  • You can store leftover cooked beans in the fridge for up to 5 days, and you can freeze them as well. If you’re storing beans in the fridge, keep them in their cooking liquid so they don't dry out.

  • If a recipe calls for drained beans, be sure to save the extra liquid. You can use it for many things, including poaching eggs, adding moisture to dishes, and making soups.

  • Store dried beans in a cool, dark place. It's fine to keep them in their Heirloom Bean Co packaging, although some prefer to transfer them to a glass jar with a lid or an airtight container. They should be good for 2 years or so. After that, they’re still edible but the quality will begin to decline.

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