How To Cook Dry Heirloom Beans (It's Easier Than You Think)

So you've got a bag of gorgeous heirloom beans staring at you from the pantry. Maybe you're a little intimidated. Maybe you've heard horror stories about hard beans or exploding pots. Let me tell you a secret: cooking beans is actually ridiculously simple. Easier than making rice. Easier than roasting a chicken. You literally just boil water.

The Two Things You Actually Need To Know

1. You don't have to soak your beans.

Seriously. It's optional. Soaking cuts down cooking time, but if you forget or just can't be bothered, throw them straight in the pot. They'll be fine.

2. Add salt to the water.

I know, I know. Your grandmother said never salt the beans. But science has proven this myth wrong. Salt actually helps the beans cook more evenly and prevents the skins from bursting while the insides stay hard. Trust me on this.

Your Secret Weapon: Kombu

Kombu (kelp) not only makes beans more digestible, it's like nature's MSG - it makes everything taste better and helps soften the bean skins. Break off a 4 inch strip and just toss it in the pot and forget about it. You can take it out like a bay leaf after cooking or leave it in for extra nutrition. If it's still mostly whole you can chop it up and add it back to the pot. Watch our deep sea deep dive on Kombu  to see just how easy it is.

The Basic Method (Stovetop or Pressure Cooker)

STOVETOP:

1. Rinse and pick through your beans, tossing any pebbles or weird-looking ones. (Yes, sometimes there are pebbles. It happens.)
2. Dump them in a pot. Add water until it covers the beans by about 2 inches.
3. Add salt and kombu. About 1/2 tablespoon of kosher salt (or 1 teaspoon sea salt) and one strip of kombu.
4. Bring to a boil for 5 minutes, then turn it down to a gentle simmer.
5. Add flavorings and aromatics like onion, garlic, Caribbean bay leaves (optional), and a good glug of olive oil. Or keep it simple - see flavor ideas below.
6. Cover and ignore. Check every 30 minutes to make sure there's still water covering the beans.
7. Taste one to check for doneness. When they're as soft as you like them, you're done.

PRESSURE COOKER:

Follow steps 1-5 above, then:

6. Cover and set pressure cooker to high.
7. Allow steam to escape naturally when time's up, then check for texture. If they're too firm, cook another 10-15 minutes.

How long? Check out our bean cooking times guide for specific times for every variety - from quick-cooking Baby Butter to those big beautiful Ayocotes that take all day.

Flavor Inspiration: What To Throw In The Pot

Before you add anything, know this: heirloom beans have incredible flavor all on their own - nutty, earthy, almost sweet. A drizzle of good olive oil, salt and pepper might be all you need. But if you want to get creative, here are some ideas:

Italian Vibes: Rosemary, sage, garlic, a parmesan rind, good olive oil

Indian Spices: Cumin seeds, turmeric, ginger, curry leaves, ghee

Mexican Soul: Dried chiles, epazote, cumin, Mexican oregano, a splash of lime at the end

Moroccan Magic: Cumin, coriander, cinnamon stick, smoked paprika, harissa

Keep It Simple: Just onion or shallots, garlic, Caribbean bay leaves, and a generous glug of olive oil

Cut your garlic and onions or shallots in half, leaving the skins in tact and then just take them out like a bay leaf at the end. 

The Slow Cooker Method (For Lazy Sundays)

This is my favorite when I want deeply developed flavors with zero fuss.

1. Rinse and pick through your beans.
2. Dump everything in the slow cooker: beans, water or stock to cover by 2 inches, salt, and kombu.
3. Add aromatics and flavorings - this method is perfect for making a finished soup with tomatoes, onions, garlic, spices, and a glug of olive oil.
4. Set it and forget it: Cook all day, 6-8 hours on low.

Pro Tips From Someone Who Cooks A Lot Of Beans

• NEVER add acid before the beans are cooked. Tomatoes, vinegar, citrus - they'll prevent your beans from softening. Wait until your beans are tender, then add acidic ingredients. This is the #1 reason people end up with hard beans that never seem to cook through.
• Batch cook on Sunday. Make a big pot and keep them in their cooking liquid in the fridge. They'll last all week and you can throw them into everything.
• You can freeze soaked beans. Soak a bunch, portion them out, freeze. Instant shortcut for your future self.
• Lentils and field peas are different. They cook super fast and don't need soaking. In fact, soaking makes them mushy. (Exception: Conch Peas which are a little more firm.)
• Don't stress about perfection. Beans are forgiving. Too much water? Drain some off. Not soft enough? Keep cooking. You've got this.

The Bottom Line

Cooking heirloom beans is really just: beans + water + salt + time. That's it. Don't overthink it. Don't be intimidated. These beautiful beans have been feeding people for thousands of years using far less sophisticated equipment than you have in your kitchen right now.

Start simple. Taste them. Fall in love with their flavor. Then start experimenting.

OUR FAVORITE HEIRLOOM BEAN RECIPES

Olive Oil Braised Beans

Tuscan White Beans On Toast

Harissa Spiced Crispy Back Chickpea Cakes

Spicy White Tepary Bean Hummus

Spring Butter Bean Salad with Carrot Ribbons and Carrot Pesto