Dried Black Beans 101

Carlene Thomas RDN
Carlene Thomas RDN
July 31, 2020
Elimiate pre-soaking your dry beans and get perfect results every time! Using the Anova Precision Oven’s sous vide mode and 100% steam, this eliminates the typical overnight soak needed with dry beans. Simply add them to a dutch oven and cook for 6.5 hours. Use this method to cook other dry beans and check the time as you go (a chickpea won’t cook the same time as a larger great northern bean). This is a great way to prepare beans if you are watching your sodium levels. Note that these beans are generally unseasoned, making them versitile for use in a variety of cuisines.
Prep Time
Cook Time
Dried Black Beans 101
5 (1)
8 oz
Dried black beans
2 quarts
Filtered water
Medium white onion, quartered
Garlic cloves, peeled and crushed
Bay leaves

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear

2. Prepare beans

Rinse and sort dry beans to remove any stones.
Prepare beans

3. Add ingredients

Add onion, garlic, bay leaves, and rinsed beans to a 4 or 5 quart dutch oven.
Add ingredients

4. Add water

Use filtered water (ensure the water is not too hard or too soft- this can impact bean cooking time).
Add water

5. Cook beans

Cook beans
Sous Vide Mode: On
Steam: 100%
Temp: 190°F
Heat: Rear
06:30 Timer

6. Remove beans

Beans are done once soft. Discard bay leaves. Drain and store.
Remove beans
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