How To Cook Dried Beans Fast || Erin Brighton | easy recipes | beans | gluten free | vegetarian

How To Cook Dried Beans Fast

Until recently, I had no idea how to cook dried beans fast and I really, really love beans! I could eat them every day. With anything. Or just plain. I love them with cilantro lime rice, shredded chicken, slow cooker barbacoa, topped with salsa, topped with fresh herbs, topped with cheese. So many options.

How To Cook Dried Beans Fast || Erin Brighton | gluten free | easy recipes
How To Cook Dried Beans Fast

The only problem with using dried beans to satisfy my bean craving is that it can take soooo long. Until now.

I don’t know why I thought my only option to get savory, tasty beans was to soak them all day or overnight. You don’t have to do it. I promise you. If you’ve been wanting to know if there is a good way to cook dried beans fast, there is.

Your body will thank you.

How To Cook Dried Beans Fast

How To Cook Dried Beans Fast || Erin Brighton | easy recipes | beans | gluten free | vegetarian
5 from 2 votes

How To Cook Dried Beans Fast

No more soaking overnight! Learn how to cook dried beans fast! 

Course Side Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Calories 258 kcal
Author Erin Brighton


  • 1 lb dried beans
  • 5 cloves garlic
  • 2 T salt


  1. Cover the beans with water in a large pot, bring to a boil. Boil for 1 minute, set aside for at least an hour. When you're ready to cook the beans, drain and rinse, put back into a pot, cover with water again, add salt and garlic. Bring to a boil, reduce to a simmer and cook for 40 minutes. 

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

21 thoughts on “How To Cook Dried Beans Fast”

  1. I have started doing as instructed. I haven’t seen the outcome yet. But thank you. Cooking dry beans have been a nuisance to me

  2. Okay, Erin. I have been failing at cooking dried beans the same day for nearly 35 years now. I’m giving it a shot your way. If I fail again, I won’t hold you responsible. I’ll just make canned fava beans and fried eggs instead. But I REALLY want to make this spicy white chili. I’ll let you know how it turns out.

  3. This technique worked! After 40 minutes of simmering, the skins flew off the beans when blowing on them. Time to get them in the bean pot, Thanks!

  4. This didn’t work for my black beans. I added water 3 times and simmered for a couple hours. Ended up putting the pot in the fridge and went to bed.

    Today I went to work, came home, tasted the beans. They’re good. Still firm with a good texture. Like next day beans but with extra work.

    I’ll give it another try but I’m not confident it will work.

  5. Thanks for the method you use. One question if you please, supposing I don’t rinse the beans after the one hour soak, but cook the beans in the water in which they were soaked; how about that?

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