{"id":10770,"date":"2021-09-02T12:23:59","date_gmt":"2021-09-02T16:23:59","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=10770"},"modified":"2025-11-24T14:00:16","modified_gmt":"2025-11-24T19:00:16","slug":"how-to-store-and-cook-dried-beans","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2021\/09\/02\/how-to-store-and-cook-dried-beans\/","title":{"rendered":"How to Store and Cook Dried Beans"},"content":{"rendered":"

Updated: November 24, 2025<\/p>\n

\u2014 By\u00a0Kate Yerxa<\/a>, Extension Professor and EFNEP Coordinator, University of Maine Cooperative Extension<\/em><\/p>\n

Do you have a bag of dried beans in your pantry and you have been avoiding cooking them because you weren\u2019t sure how? Well, let go of the uncertainty! We have put together all the information you need to know about storing and preparing dried beans with confidence.<\/p>\n

Storage<\/h3>\n

Store dry beans in a cool, dry place and avoid high temperatures and high humidity to maintain freshness. Store unused dry beans in a resealable plastic bag or tightly covered, non-metal container for up to one year. Store cooked beans in a covered container that is not made from metal in the refrigerator for 3 to 4 days or in the freezer for up to 6 months. Also try storing cooked beans in smaller one to two cup portions, for ease of use in recipes. For more information about how long it is safe to store foods, visit the\u00a0FoodKeeper App<\/a>.<\/p>\n

Preparation<\/h3>\n

Below are the basic steps to preparing dried beans. The steps include sorting, rinsing, soaking and cooking. You have the option of choosing one of three different soaking methods that will best fit the amount of time and attention you have to soak dry beans.<\/p>\n

Step 1: Sort<\/h4>\n

Spread dry beans on a clean kitchen towel to remove small stones, dirt, damaged, or shriveled beans before cooking.<\/p>\n

Step 2: Rinse<\/h4>\n

Place beans in a strainer and rinse several times under cold running water.<\/p>\n

Step 3: Soak<\/h4>\n

Once beans have been sorted and rinsed, they need to be soaked before cooking using one of the methods described below. Dry peas and lentils do not need to be soaked before cooking. It is important to remember that dry beans will absorb water while they soak, so make sure to use a large pot with extra room to allow them to expand. Read about the advantages and disadvantages of each soaking method in Bulletin #4183, Vegetables and Fruits for Health: Legumes: Dry Beans, Peas, and Lentils<\/a>.<\/p>\n

Method 1: Overnight Soak<\/strong><\/p>\n

    \n
  1. Place one pound (2 cups) of dry beans in a large pot with 10 cups of water.<\/li>\n
  2. Cover, refrigerate, and soak for 6-8 hours or overnight.<\/li>\n
  3. Drain beans and discard water.<\/li>\n
  4. Rinse soaked beans with fresh, cool water before cooking.<\/li>\n<\/ol>\n

    Method 2: Quick Soak<\/strong><\/p>\n

      \n
    1. Place one pound (2 cups) of dry beans in a large pot with 6 cups of water.<\/li>\n
    2. Boil for about 2-3 minutes.<\/li>\n
    3. Remove from heat, cover, and soak for at least 1 hour.<\/li>\n
    4. Drain beans and discard water.<\/li>\n
    5. Rinse soaked beans with fresh, cool water before cooking.<\/li>\n<\/ol>\n

      Method 3: Hot Soak<\/strong><\/p>\n

        \n
      1. Place one pound (2 cups) of dry beans in a large pot with\u00a010 cups<\/b>\u00a0of water.<\/li>\n
      2. Heat to boiling for 2 to 3 minutes.<\/li>\n
      3. Remove from heat, cover, and let beans soak for 4 to 24 hours.<\/li>\n
      4. Drain beans and discard water.<\/li>\n
      5. Rinse soaked beans with fresh, cool water before cooking.<\/li>\n<\/ol>\n