How to Choose, Prepare and Cook Different Types of Beans

Dried beans come in dozens of colors, sizes and flavors. Photo by Shelley Pauls on Unsplash (Unsplash License)

Beans are one of the most versatile and affordable ingredients in any kitchen. From creamy cannellini to earthy black beans, each variety has its own texture and best uses. This guide explains how to choose them, when to use canned or dried, and how to cook dried beans so they turn out tender every time.

Popular beans and how to use them

Bean	Texture and flavor	Great for
Black beans	Soft, slightly sweet, earthy	Tacos, burritos, soups, rice bowls
Chickpeas (garbanzo beans)	Firm, nutty	Hummus, curries, salads, roasting
Kidney beans	Hearty, hold their shape	Chili, stews, rice and beans
Cannellini (white kidney beans)	Creamy, mild	Italian soups, dips, salads
Pinto beans	Creamy when cooked	Refried beans, Mexican dishes
Navy beans	Small, soft	Baked beans, soups
Lentils (brown, green, red)	From firm to soft and creamy	Soups, dals, salads; no soaking needed

Canned or dried?

Canned beans are already cooked and ready in minutes. Drain and rinse them to remove some of the salty canning liquid. A standard 15-ounce can yields about 1½ cups of drained beans.

Dried beans cost less per serving, let you control salt and texture, and often taste better. One pound of dried beans makes roughly 5 to 6 cups cooked, so they are ideal for batch cooking.

How to choose dried beans

• Look for beans that are smooth, evenly colored and similar in size, with few broken or shriveled pieces.
• Buy from stores with good turnover. Very old beans can take much longer to soften, or never become fully tender.
• Store them in an airtight container in a cool, dark cupboard and try to use them within a year.

How to soak beans

Before soaking, spread the beans on a tray and remove any small stones or debris, then rinse.

• Overnight soak: cover with several inches of cold water and leave for 8 to 12 hours. Drain and rinse.
• Quick soak: cover with water, bring to a boil for 2 minutes, then turn off the heat, cover and leave for 1 hour. Drain and rinse.

Soaking shortens cooking time and helps beans cook evenly. Lentils and split peas do not need soaking.

How to cook dried beans

1. Put soaked beans in a large pot and cover with 2 to 3 inches of fresh water.
2. Bring to a boil, skim off any foam, then reduce to a gentle simmer.
3. Cook partially covered until tender, adding hot water if the beans become exposed.
4. Season with salt once they begin to soften, and taste several beans to check they are creamy all the way through.

Bean (soaked)	Approximate simmer time
Black beans	1 to 1½ hours
Kidney beans	1 to 1½ hours (after boiling hard first)
Cannellini or navy beans	1 to 1½ hours
Pinto beans	1 to 1½ hours
Chickpeas	1½ to 2 hours
Brown or green lentils (unsoaked)	20 to 30 minutes
Red lentils (unsoaked)	15 to 20 minutes

Times vary with the age and size of the beans, so start checking early. Acidic ingredients such as tomatoes and vinegar can slow softening, so add them once beans are nearly tender.

An important safety note on kidney beans

Raw or undercooked red kidney beans contain a natural toxin called phytohaemagglutinin that can cause stomach upset. Food safety experts advise soaking dried kidney beans, then boiling them vigorously for at least 10 minutes before simmering. Do not cook dried kidney beans from raw in a slow cooker, which may not get hot enough; boil them first. Canned kidney beans are already cooked and safe to use.

Storing cooked beans

Cool cooked beans quickly and refrigerate within 2 hours. They keep for 3 to 4 days in the fridge, or freeze them in their cooking liquid in portions for up to a few months.

Recipes to try

Use chickpeas in our Easy Chana Masala and Creamy Classic Hummus, or add black beans to Chicken Tinga Tacos for a heartier filling.

Quick summary: choose fresh, even dried beans, soak them overnight or with the quick-soak method, simmer gently until creamy, and always boil dried kidney beans hard for at least 10 minutes.

Sources and further reading

• Ohio State University Extension: Dry kidney beans need to be boiled
• Kansas State University: Cooking dry beans safely

Explore more in Ingredients & Food Guides and Healthy Recipes.