Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.8 (20)
How to Cook Beans
NUTRITION · PER SERVING600M COOK
CAL 9%·PRO 26%
CARBS 32G74% OF CAL
3G FIBER0G ADDED2G INTRINSIC27G OTHER2G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide to cooking dried beans from scratch on the stovetop with water, salt, and optional aromatics. A foundational technique yielding cooked beans for other dishes.
componentamericanbeans🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups dried beans
- Water
- Sea salt
- Onion quarters (or halved shallots)
- Garlic cloves (smashed or sliced)
- Scrap veggies (like scallion tops, fennel fronds, herb stems)
- Desired spices (like bay leaves, peppercorns)
At a glance
PER SERVING · TIME 600M
CAL 9%·PRO 26%
CARBS 32G74% OF CAL
3G FIBER0G ADDED2G INTRINSIC27G OTHER2G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h
- Cook
- 2h
- Sodium
- 22mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 809mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 22MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.