The Everyday Bean Guide

I know I’m not the only cook out there who loves a simple weeknight meal. As the days get shorter and dinner time seems to come around earlier every day, I’m craving simple, easy staple dishes that I can lean back on day after day without getting bored. 

Enter: beans. These lovely legumes are my favorite base food for fall and winter dinners. They’re full of protein and fiber, keep you full, and, best of all, they take on any number of flavors to make wildly different dishes even when you’re using leftovers. 

Canned Beans vs Dried Beans: What to Choose? 

I used to only buy canned beans, but now, it’s a 50-50 split whether I’m opening up a bag or a can on any given night. Once I learned how to cook dried beans (see below!), a bunch of exciting possibilities opened up for me. But there are still nights when I need beans now and don’t have hours to sit around and soak dried beans. 

Of course, there are always situations where dried beans are better than canned and vice versa. Reach for the cans when you’re in need of a quick dinner, like days that you have to go into the office. They’re also my preference for use in dips, and I sometimes think they make better beans and greens because of their tendency to be… well, mushier. 

Dried beans, on the other hand, are great for situations when you need more control over texture and flavor. I love to make a huge pot of beans on Sunday and then use them to bulk up salads, make quick breakfast burritos, and add to protein bowls all week. 

How to Cook Dried Beans 

If you’re opting to open a bag of beans rather than a can, here’s my foolproof method for cooking a big old pot of beans. 

First, soak the beans. I know, I know. It’s a bit of a drag, but this step really does reduce cooking time. I like to soak mine with a little bit of baking soda (just a pinch!) to cut down on the time it takes for the water to soften the hard exterior. 

Once the beans have soaked for about an hour and a half, I transfer them to a big pot with plenty of water on top. Here’s where you can add aromatics or flavorings if you’re making your beans for one recipe specifically. I usually cook mine with nothing but salt so I can dress them up differently all week long. 

Once the beans and the water come to a boil over medium heat, I add the salt. This not only helps flavor the beans but also shortens cooking time. Each bean needs to cook for a different amount of time, so this is where you need to choose your own adventure. For soft-skinned beans, I like to turn the heat down a bit while they cook, but for thicker-skinned beans, I prefer to keep the heat high. Test the beans frequently, as cooking them too long will make them mushy and sad. Once they’re done, drain them and rinse them with cold water to stop the cooking. Here’s where you can store them for a few days in the refrigerator naked until you need them or move into one of the recipes below. 

Quick Hit Recipes 

Like I said, I mix my beans into dinners all week long. Beans are the perfect food in that they can be added to just about anything and taste good as long as they’re seasoned well. During the winter, I sometimes opt to make a super-seasoned pot of beans that I eat with homemade veggie broth and sourdough bread, but on other nights, here are some quick hit ideas for you to cook. 

First up: the sauté and smash method. Add butter or olive oil to a pan, then sauté some garlic and rosemary until fragrant. Add the beans, then use the back of a spatula or wooden spoon to smash them. Season to taste, then add to toast or grain bowls. 

Lastly, the creamy bean dip approach. Add your drained beans, olive oil, and tahini to a food processor with a squeeze of lemon and salt. Blitz and use cold water to thin if needed, then use as a hearty dip or a spread beneath a salad.

Learn how to work with beans in The Chopping Block's Essential Building Blocks course, which lays a foundation of skills for home cooks. You'll learn how to make Tuscan Braised Chicken with Kale, Fennel and Cannellini Beans with Roasted Garlic Farro in the next session on Sunday, December 7 from 9am-4pm. Join us!