How to Cook Beans

Serves: 4–6 · Prep: 5 min · Soak: 8–12 hours (if cooking from dry) · Cook: 45–90 min

Storage: Refrigerate up to 4 days. Freeze cooked beans up to 3 months.

How to Make It

Option 1: From Dry Beans

1. Rinse 1 cup dry beans and remove any debris.

2. Place in a large bowl and cover with plenty of water.

3. Soak at room temperature overnight (for 8–12 hours), then drain and rinse.

4. Transfer beans to a pot, cover with fresh water, and add a strip of kombu if using.

5. Bring to a boil, then reduce heat and simmer until tender (45–90 minutes depending on the bean).

6. Drain, season with sea salt, and remove kombu before serving.

Option 2: From Canned Beans

1. Drain and rinse canned beans thoroughly under cold water.

2. Use as is, or gently warm on the stovetop with olive oil and sea salt.

Eat Shed Glow® Meal Builder

Counts as: Complex Carbs + Quality Protein

Portions: Women 1 ½ cup · Men 2 cups

Portions may adjust based on hunger, activity level, and individual goals.

Notes

Soaking beans overnight or cooking them with kombu helps improve digestibility and reduce bloating. For convenience, high-quality canned beans are a great option. A favorite is Eden Organic, which cooks beans with kombu and uses BPA-free cans. Choose beans with simple ingredients and no added sugars or sauces.

For flavor, beans can be gently warmed and seasoned with a splash of tamari or soy sauce, onion powder, sea salt, and black pepper. Simple seasonings go a long way and help beans feel satisfying and meal-worthy.