There are tons of tutorials out there about how to cook dried beans. Sure, the traditional way works just fine and produces tasty beans. But, I recently tried out this method of cooking dried beans and love it because it is truly effortless.
I love cooking dried beans. They taste better than canned beans. And they save lots of money. And hey, the money-saving factor is always what I’m after.
How to Cook Dried Beans in the Oven
Time needed: 1 hour and 30 minutes.
- Soak dried beans for the amount of time recommended on the package.
I do it for about 8 hours.
- Drain the beans.
Add them to a large casserole dish/roasting pan. Cover completely in water – there should be about a 1/2 inch of water above the beans. Do not add salt or any seasonings at this point because it will interfere with the cooking process.
- Bake at 350 for 90 minutes.
You may find that yours will need a little more or a little less time. Taste test a bean or two to see whether you need to let it bake a bit longer.
- Remove from oven and drain.
There will still be a fair amount of water left in the pan. This is completely normal – just drain it off.
- Add seasonings to taste.
You can also go ahead and add your salt now as well. You can forgo the seasoning process altogether if you’d like.
- Let cool and package up into freezer bags or containers
I was able to get about 10 cups out of the one package of dried pinto beans.
I was just experimenting when I decided to make the beans in the oven. Sure you could call them baked beans because they’re made in the oven. But I really don’t think they resemble baked beans much at all.
My biggest issue with cooking dried beans in a big pot is the fear that it’ll boil over. By making it in the oven, there’s nothing to worry about so long as you use a big enough pan. 🙂 Please let me know if you’ve heard of easier ways of how to cook dried beans.