Dried beans are a great pantry staple. They have a long shelf life and are a great source of fiber, which our bodies need. When you cook beans from scratch, you can control the amount of salt and fat in them. Our budget-friendly, easy recipe offers one way to prepare this delicious and nutritious ingredient.

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Dried Beans

Yield: 4-6 cups
Printable Recipe in English
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Video of the Recipe

Ingredients

• 2 cups dried beans, rinsed
• 1 carrot
• 1 celery stalk
• 1 onion
• 2 cloves of garlic
• 1 Tablespoon olive oil
• 3 bay leaves
• 1 teaspoon cumin
• Salt to taste

Instructions for Adults

Assist children with cooking on the stovetop, boiling water, and safety.

Instructions for Kids

• Place beans in a large bowl. Cover with water (the water should be at least 2-3 inches above the beans). Cover the bowl with a lid. Allow the beans to soak overnight on the counter, or for 8 hours.
• Pour beans into a colander. Rinse.
• Cut carrot, celery, and onion into 1 inch pieces. Mince garlic.
• Add oil to a large stock pot and heat over medium heat.
• Add the carrot, celery, onion and garlic and cook until softened (3-5 minutes). Add the beans and bay leaves, cover with new water (water should be 2 inches above the beans). 
• Bring to a boil over high heat. Make sure to scoop off any foam that forms and discard.
• Cover with a lid and reduce heat to a simmer. Simmer for 20 to 40 minutes, or until beans are tender.
• Add salt and cumin. Stir. Remove bay leaves and allow to cool slightly before eating.
• Leftovers can be stored in the fridge for 1 week.

Hello! We hope you made and enjoyed this recipe from our Your Sandwich Can Save the World! Food Literacy Curriculum! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Dried Beans on Food Literacy Center’s website. Thank you!