Quicker Oven Beans

Have I got a cooking trick for you today? It’s almost as good as learning how to seed a pomegranate without staining every surface in my kitchen and all the clothing I am wearing. Today we are going to talk about how to cook beans in just 75 minutes. That’s right – from dried bean to delicious in 75 minutes. No soaking or long cooking times required.

There is really no comparison between canned beans and home cooked beans in my opinion, but all too often there just isn’t enough time to make your own beans. They normally require overnight soaking and anywhere from six to ten hours of cooking. It’s a lot of time and without proper planning it just doesn’t happen very often, until now. This trick lets you make delicious home cooked beans in just about 75 minutes and you’ll swear they cooked for hours. You can season them anyway you like. This is a pretty classic seasoning combination but feel free to mix it up.

Quicker Oven Beans
Servings: 12
Serving Size: 1/2 cup
Nutritional Info: 118 calories, .5g of fat, 20g of carbohydrates, 8.3g of fiber, 7.3g of protein * 3 P+

Ingredients

1 lb. beans, I used pinto beans
2 tsp salt
1 tsp black pepper
1 onion, quartered
2 cloves garlic
2 bay leaves
Water
Optional: 1-2 jalapenos

Instructions

Preheat the oven to 325.
Add the beans, salt, pepper, onion, garlic, bay leaf, and jalapeno if you are using it to a Dutch oven or oven proof pot.
Add water until the beans are covered by 1 inch of water. You could also use chicken or vegetable broth.
Cover and bake for 75 minutes. Check the done-ness and cook for another 15-20 minutes if needed. If you notice the beans begin to dry out, add hot water in 1/2 cup increments.

You May Also Enjoy:

1 Response to Quicker Oven Beans

Pegreads on February 7, 2013

Charlene, so far I’ve found it works well for dried chickpeas and better yet it made something of it’s own flavorful sauce. I do low salt so left it out so that is a key surprise to me. Her times however is just an estimate so you’ll have to judge it by each kind of bean in a sort of trial and error. Chickpeas take longer and all depends on how you like them too. I haevn’t tried it but generally the small red beans take less time in other methods to cook so you may want to try checking ahead of time on those.

Reminder to everyone that don’t try this with old beans that have been in your cupboard too long. That goes for any cooking method. After a period of time even dried beans get past their prime and no matter how long you cook them it will never be done right. When trying a new recipe or method always start with a new package or one you know isn’t that old since purchased so you know if it is the recipe or the beans if things don’t turn out well.