Oven Cooked Dry Beans
photo by K9 Owned
- Ready In:
- 1hr 32mins
5 1/2 cups
- Turn oven to 325 degrees.
- Put beans in a Dutch oven or large pan with a well-fitting lid.
- Add salt.
- Add water till it's about 1" over the beans.
- Cover and bake about 75 minutes.
- Stir and check to see if they're tender.
- If done, remove from oven.
- Otherwise cook for 15 minutes and check again. Continue the 15 minute intervals until they're done, adding water if they start getting dry.
- Use in your favorite bean recipe.
Questions & Replies
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I've been around this site for over 10 years now, and I have to say if your a bean eater this recipe is GOLD and it will be put to use weekly! Okra, thank you so much for posting this method. My beans took two hours however my oven is running cool so I expected it. I added 2 bay leaves as I'm using these beans tomorrow for New Years Day Ham and Beans. And the beans.....those babies are perfect! Talk about a useful recipe-thank you SO MUCH for taking the time to post it!
What a gem of a recipe/method! I was using plain old Navy beans so elected to add a couple of cloves of garlic, some celery greens and a bay leaf to the water. I had more than 1 lb. of beans so it took a little longer for mine to cook. Likely just under 2 hours.<br/>Thanks for sharing this awesome method!
This is an awesome method that will RESCUE me from starvation!! Dib is right, this is GOLD!! I just switched to a Vegan diet and walk around hungry all the time cuz I'm too lazy or too disorganized to presoak beans etc....with this NO Worries. I did organic navy beans and they were delicious...threw in onion, garlic, bay leaves, a littlle salt pork (yeah, a little flavor trumps strict vegan), salt, pepper....and it is delicious....ready in two hours! I will use this several times a week....thank you so much.<br/>Update: I used this again for chickpeas for a great success. Took about 3 hours at 325. Much more tender than any other batch of chickpeas I've cooked on the burner. Just delicious. Thanks again! I hope others try this method...I'm a total convert.
I gave this recipe a try using Camellia black-eyed peas, a Louisiana grown brand I just learned about. This recipe rocks! The only change I made was to add a small chunk of ham for flavor. My peas were prerfectly done in 75 minutes, and since we eat them as a side dish, I froze in one cup portions. Thank you Okra, for this easy to do method.
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<p>How I rate recipes: <br />5 STARS - Excellent results and will definitely make again <br />4 STARS - Very good and will probably make again <br />3 STARS - Pretty good, may make again with some adjustments <br />2 STARS - Didn't care too much for this recipe <br />1 STAR - Did not like <br /><br />Whenever possible I do my best to follow a recipe exactly the first time I make it. <br />Realizing that food is a matter of taste, I won't always review a recipe I don't care for.</p>