Pot of White Beans

Simple pot of perfectly cooked, protein-rich white beans

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Simple pot of perfectly cooked, protein-rich white beans

Pot of White Beans

Prep time: 4 hrs
Cook time: 1 hr
Total time: 5 hrs
Yield: 6 Cups

Recipe Notes

Not only is it easy to soak and make a pot of beans, it’s cheap! One pound of cooked beans equals a scant 6 cups, or about the same as 4 cans (15- to16-ounces each) of beans. While it’s not always possible to soak and cook dried beans, it is well worth the effort. Both the taste and texture are far superior to most canned beans.
*Reserve a few cups of cooking liquid if you're making a Jumpstarter recipe that needs it!


  • 1 pound (2 1/2 cups) dry beans, such as navy or great Northern
  • Salt


  • Soak the beans in 6 cups of cold water and 1 tablespoon of salt for 4 hours to 24 hours (a longer soak makes the beans easier to digest). Drain the beans* and turn them into a medium pot with 6 cups of water and 1 teaspoon of salt. Bring the beans to boil over medium-high heat, reduce the heat to low and cook, partially covered, until the beans are tender, 30 minutes to 1 hour, depending on size and age of beans. (Can be covered and refrigerated for several days or frozen for several months.)

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