Experience the magic of No Soak Oven Beans and bid farewell to canned beans! A simple, efficient method ensuring evenly cooked, whole beans – a game changer in bean cooking.
Dry beans are much cheaper than the canned variety and contain significantly less sodium. I also believe they taste better—creamier with a more pronounced earthy flavor. For years, I adhered to my weekend ritual of soaking black beans overnight in a bowl on Saturdays and cook them in my pressure cooker on Sunday mornings. However, the beans lost much of their beautiful black color overnight, resembling a partially-sucked grape Skittle, which wasn’t appetizing.
While pressure cooking was time-efficient, the beans often burst, and I couldn’t ensure a consistent texture. Finally, I discovered a life-changing method for cooking beans. So, how do you cook No Soak Beans in the oven?
Table of Contents
Reasons to Love These No Soak Beans
- No Soak Oven Beans eliminates the need for overnight soaking, saving precious time in meal preparation.
- They maintain a better texture, avoiding mushiness.
- It requires less monitoring compared to stovetop methods.
Recipe Ingredients
- Dried Beans: Creamy, satisfying texture that serves as the foundation for the dish.
- Bay Leaf: Subtle, aromatic depth, and adds complexity.
- Cumin: Warm, earthy undertones that enrich the overall taste.
- Chili Powder: Mild spice, subtle heat, and adds a layer of flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Bean Selection: Cannellini beans are known for their nutty flavor and tender texture. Navy beans and pinto beans are other delightful choices. Pinto Beans offer a creamy texture.
- Add Broth: Incorporate broth into your recipe to elevate the dish with added depth and richness. You could use vegetable, chicken, or beef broth as a flavorful alternative to water. This not only infuses the beans with more flavor but also can contribute to a more savory, aromatic final dish.
- Enhance Flavors: Enhance the flavor profile with finely chopped onions. Combine them with bay leaf, cumin, chili powder, minced garlic cloves, and black pepper for a subtle change.
- Red Pepper Flakes: Adds a different type of heat, similar to chili powder.
- Apple Cider Vinegar: A splash at the end for a subtle tangy twist, enhancing overall flavors.
How to Make No Soak Oven Beans
Step #1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
Step #2: Sort through your beans and remove any debris.
Step #3: Place the sorted dry beans in a 3-quart or larger Dutch oven or oven safe pot with a tight-fitting lid.
Step #4: Add 2 teaspoons of salt. Then, add enough cold water to cover the beans by 1 inch.
Step #5: Put on the lid and bake for one hour and fifteen minutes.
Step #6: Check the beans and stir them. If they are tender, remove them from the oven.
Step #7: If they aren’t done, return them to the oven for 15-minute intervals. If they appear to be drying out, add a cup of hot water.
Expert Tips
- Water Ratio is Key: Ensure beans are covered by about 1 inch of water to prevent drying out.
- Avoid Stirring Too Much: Excessive stirring can break the beans. Stir gently if needed.
- Test for Doneness: Beans should be tender but not mushy. Start checking at 75 minutes.
- Adjust for Bean Type: Different beans may require slightly different cooking times.
Frequently Asked Questions
Yes, adding meat like ham hocks or bacon can enhance the flavor.
Any type, but kosher salt or sea salt is often preferred for its flavor and texture.
Absolutely! These beans are incredibly versatile. Once cooked, they serve as a hearty and flavorful filling for tacos, adding a delicious touch to your favorite Mexican dish like Mexican Bean Soup.
Storage Info
Once cooked, allow your No Soak Oven Beans to cool completely before storing them. You can store them in the refrigerator, in a covered container, for up to 5 days. For longer storage, freeze the beans in airtight containers or freezer bags for up to 6 months. To reheat, thaw frozen beans in the fridge if necessary, then warm them on the stove over medium heat, adding a little water if they seem dry.
More Bean Recipes That You Will Love
No Soak Oven Beans Recipe
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Ingredients
- 1 lb. dried beans - any kind, but not lentils
- Salt
- Seasonings - I usually toss in a bay leaf, some cumin, chili powder, minced garlic, and black pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Sort through your beans and remove any debris.
- Place the sorted dry beans in a 3-quart or larger Dutch oven with a tight-fitting lid.
- Add 2 teaspoons of salt. Then, add enough water to cover the beans by 1 inch.
- Put on the lid and bake for one hour and fifteen minutes.
- Check the beans and stir them. If they are tender, remove them from the oven.
- If they aren't done, return them to the oven for 15-minute intervals. If they appear to be drying out, add a cup of hot water.
NOTES
Nutrition
Way too much water leftover for me, had to leave them in over two hours
You can always drain any excess water. You’re just trying to cook the beans.
This is a great recipe for black beans. I tried this a few weeks ago and it was a big hit. Leftovers lasted over a week getting better it seemed every time we reheated them.
I do this, too! I love beans baked in the oven! Sometimes, the beans get pretty stuck on the pan. Do you ever oil your dutch oven before you bake your beans?
I haven’t had that problem yet – I’m using an enameled cast iron Dutch oven… what kind are you using?
I’d rather save time with the pressure cooker than let them for 75 minutes in the oven.
So your recipe is different than the one posted on the kitchn. They say you bring the beans to a boil first on the stove but in yours you just throw it all in the oven. Have you tried it both ways?
I haven’t tried boiling it first, I just put mine straight into the oven 🙂