The Stay At Home Chef · by Rachel Farnsworth
How to Cook Dried Beans
NUTRITION · PER SERVING610M COOK
CAL 18%·PRO 73%
CARBS 50G56% OF CAL
4G FIBER0G ADDED3G INTRINSIC43G OTHER3G TOTAL SUGAR
FAT 3G8% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for cooking dried beans from scratch with aromatics and seasonings until tender. A foundational component for soups, sides, and mains.
componentamericanbeans🍪 sheet pan🍲 stockpotdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 pound dried beans (about 2 cups)
- water (for soaking)
- 8 cups water (or enough to cover beans by 2 inches)
- 1 teaspoon salt
- 1 small onion (peeled and halved)
- 2 to 4 whole garlic cloves
- 2 bay leaves
- 1 teaspoon thyme (or rosemary)
- 1 ham hock (or a few slices of bacon)
At a glance
PER SERVING · TIME 610M
CAL 18%·PRO 73%
CARBS 50G56% OF CAL
4G FIBER0G ADDED3G INTRINSIC43G OTHER3G TOTAL SUGAR
FAT 3G8% OF CAL
1G SAT2G 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
- 10m
- Cook
- 2h
- Sodium
- 475mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1262mg
- Calcium
- 168mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 475MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.