Steam Oven Black Beans 101
Carlene Thomas RDN
February 17, 2022
Get perfect beans every time! You can use this method to cook other dry beans; check the doneness as you go. (A chickpea won’t cook in the same amount of time as a larger cannellini bean.) If you’re watching your sodium levels, you can skip the salt in the recipe.
Note: After further testing, this recipe has been updated to call for soaking, use a new cooking method, and add optional salt.
Serves
5
Prep Time
08:05
Cook Time
02:30
5 (2)
348
Ingredients
8 oz
dried black beans, rinsed and sorted
8 cups
filtered water, plus more for soaking
1
white onion, peeled and quartered
3 cloves
garlic, peeled and smashed
2
bay leaves
2 tsp
kosher salt (optional)
Steps
1. Soak the Beans
Put the black beans into a large bowl and cover with enough water so that there are at least two inches of water sitting above the beans. Let soak at room temperature for at least 8 hours or up to overnight.
2. Drain and Prep the Beans
When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water, onion, garlic, bay leaves, and salt, if using.
3. Add to Cold Oven and Turn On
Rack
Put the pot into the cold oven before starting the cook stage.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
4. Cook
Rack
Cook the beans until tender, about 2 1/2 hours after the oven has fully heated.
Sous Vide Mode: Off
Steam: 100%
Temp: 213°F
Heat: Rear
02:30 Timer
5. Drain and Serve
Drain the beans, discarding the onions, garlic, and bay leaves. Serve immediately or refrigerate for up to 5 days before serving.
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