How to Cook Perfect Dry Beans Every Time

Cooked black beans

Learning how to cook perfect dry beans every time opens the door to so many different culinary options that aren’t rice and beans.

How to Cook Perfect Dry Beans Every Time

Recipe by Dee
Cooking time




  • 1 cup black beans

  • 5 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 cloves garlic, smashed and peeled

  • 1 tbsp. olive oil

  • 1 3/4 tsp. fine sea salt

  • 1-3 tsp. red chili flakes, optional


  • Soak bean in water for 8 hours or overnight.
  • Drain the beans and rinse. Add to a 2.5-quart saucepan and add the rest of the ingredients and 3 cups of filtered water.
  • Place the saucepan over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.
  • Taste the beans for doneness. They should be soft but a little crumbly inside. Add more salt or chili flakes if necessary and simmer for 15 minutes, tasting frequently. The beans are done when soft and creamy on the inside. Remove from the heat and store in an airtight container for up to 5 days.


  • Always add salt to your cooking water. The beans will take up the flavor of the cooking water, so it should taste like a well flavored broth.


I grew up eating a lot of rice and beans.

And by eating rice and beans, I mean eating rice with the beans picked out and pushed to the edge of the plate because I found them unpleasant.

These are not those beans.

I learned how to cook beans from one of my favorite cookbooks, Six Seasons by Joshua McFadden. They are always delicious and turn out well no matter what spices or herbs I add to the beans, as long as I follow this method.

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