No Soak Oven Beans Recipe
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.
Servings: 12 servings
Calories: 127kcal
Equipment
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
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.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 23g | Protein: 9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 514mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg
