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Easy Stovetop Beans
1 h 15 minServes 6Nutri-Score A€
A
1 h 15 min
1 h 15 minEasy Stovetop Beans
what you need
Ingredients
dried beans (soaked overnight and rinsed (large white lima, navy or cannellini))Pantry450 g
onion (peeled and quartered)Produce1 piece
garlic (cloves, peeled)Produce4 pieces
bay leavesSpices2 pieces
salt (plus more to taste)Spices15 g
kombu seaweed (1-inch piece, optional)Other1 piece
water (for soaking and cooking)Beverages2.5 litres
per serving
Nutrition
266kcal
- Carbs
- 48 g
- Proteins
- 17 g
- Fat
- 1 g
what you’ll use
Tools
Stockpot
Colander
Slotted spoon
step by step
Method
- Step 1
Soak the beans
- Place the dried beans in a large bowl and cover with water by at least 3 inches.
- Soak overnight; the beans will double or triple in size as they absorb water.
- Step 2
Drain and rinse
- Drain the soaked beans in a colander and rinse well under cold water.
- Step 3
Start cooking with aromatics
- Put the beans in a large pot and add enough water to cover by 2 inches.
- Add the onion, garlic, salt and kombu seaweed.
- Step 4
Bring to a boil
- Bring to a boil and hard boil, skimming off the foam that rises to the surface.
- Add water as needed so the beans stay covered by at least 2 inches.
- Step 5
Simmer the beans
- Reduce the heat to a gentle simmer and keep the beans covered with water.
- Step 6
Check the texture
- The beans should be tender but not mushy, mashing easily between your fingers with a creamy consistency.
- If still firm, keep checking every 5 to 10 minutes until done; large lima beans may need about 50 minutes total.
- Season with salt to taste.
- Step 7
Store
- Keep the beans in their cooking liquid in the fridge for up to 5 days, or freeze them.