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Follow these simple instructions for foolproof beans every time. Once cooked, pop them in salads, soups, and bowls of all types.

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Yield: 4 Servings

Cook Time: Varies

Ingredients
Ingredients
1 cup dry beans

5 cups (6 cups for lentils) water, divided

1 tablespoon salt

Aromatics, such as herbs, a bay leaf, or onion (optional)

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Preparation Method

  1. In a 1-quart container, soak beans with 3 cups cold water and refrigerate overnight.
  2. Drain beans, discard soaking water, rinse beans thoroughly. Place beans and remaining 2 cups water (3 cups for lentils), salt, and any desired aromatics in a vacuum-seal bag or canning jar.
  3. Place bag or jar on rack set at position “2.” Set oven to 194°F Steam Mode. Steam according to bean type:
    • White Beans - 5 Hours
    • Black Beans - 4 Hours
    • Kidney Beans - 5.5-6 Hours
    • Garbanzo Beans - 6-7 Hours
    • Lentils - 2.5-3 Hours

  4. Check doneness by squeezing several beans (if sealed in a bag) to see if they are creamy and cooked to your liking. If using a jar, remove from oven and cool on a rack for 2 minutes; run jar under cool water for 2–3 minutes to release pressure on the lid. Check one or two beans for doneness and reseal if necessary.
  5. Once cooked to your liking, drain beans and serve immediately or cool in an ice bath.