90 Minute, No Soak Beans

READY IN: 1hr 35mins
Recipe by smellyvegetarian

I was in need of some quick beans and didn't have time for the usual soak-and-cook or even crock pot method, so to Google I went! I found this on the Paupered Chef webpage, and to my delight it worked like a charm with no negative digestive results (ahem). That said, I have only tried this with pinto beans, so I can't testify to the success of doing another kind of bean in this way. Also, the original recipe calls for 1/2 T salt in the water, which I omitted because I have always been told that salt in the cooking water makes beans tough. Feel free to add it if you'd like!

Top Review by MarciParci

I too found original recipe on Paupered Chef blog and have tried it three times now. Twice with pinto beans and once with black beans. I waited to add the salt at the 45 minute mark when I checked the water level in the pot. Also, if you need to add water, make sure you add boiling water to the beans and not cold water or you could end up with hard beans in the end. I personally did not feel the beans were 100% cooked at the end of 90 minutes, so I took them out of the oven and allowed them to simmer boil on the stove for additional 20-30 minutes. Still, this is a good short cut recipe to cook beans that I love!

Ingredients Nutrition

  • 1 lb dried beans
  • 12 tablespoon salt (see note above) (optional)


  1. Preheat oven to 250.
  2. Dump the beans into a large dutch oven or pot with tight fitting lid. Pick out any broken pieces. Add the salt, if using.
  3. Top with enough water to cover the beans by an inch and a half.
  4. Bring pot to a boil.
  5. Cover the pot and set in the oven. Cook for 75 minutes.
  6. About 45 minutes in, check the beans and add water if needed.

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