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Simple Boiled Great Northern Beans or Pinto Beans

I can still remember the aroma of my grandmother’s kitchen on Sundays. It wasn’t fancy, but it was filled with love – and the unmistakable scent of simmering beans. She always had a pot of either Great Northern or pinto beans bubbling away on the stove, a humble foundation for a meal that could stretch to feed a crowd. Those beans were more than just food; they were a symbol of resourcefulness, warmth, and family. They transformed into so many dishes, stretching our budget and nourishing our bodies with simple goodness. It’s a memory I cherish, and a recipe I still turn to today.

Recipe Overview

Prep Time: 10 minutes (plus overnight soaking)
Cook Time: 4 hours
Total Time: 4 hours 10 minutes (plus overnight soaking)
Servings: 20
Yield: About 10 cups cooked beans
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

2 lbs Great Northern beans or 2 lbs pinto beans
4 quarts water
6 bay leaves
2-3 teaspoons salt
1 teaspoon baking soda
Dried cilantro (to taste, optional)
Dried hot pepper flakes (to taste, optional)

Equipment Needed

Large stockpot
Colander

Instructions

Begin by washing the beans thoroughly.
Soak the beans overnight if possible. This step significantly reduces cooking time and helps to make the beans more digestible.
After soaking, pick out any shriveled beans or debris and discard.
Select a large stockpot, as the beans will expand during cooking.
Place the soaked beans into the stockpot.
Add 4 quarts of water, 6 bay leaves, 2-3 teaspoons of salt, and 1 teaspoon of baking soda to the stockpot.
Cover the stockpot and cook the beans on low heat until they are tender.
Stir the beans occasionally during cooking, and add water if necessary to keep the beans submerged.
Don’t be concerned about any bean hulls that float to the surface during cooking. They are a natural byproduct.
Cooking time will vary depending on your altitude and the age of the beans. I find that cooking them for four hours on low results in nicely tender beans.
Once the beans are tender, drain them in a colander.
Save the bean water (also known as aquafaba), as it can be used in other recipes or added back to the beans for moisture.
Remove and discard the bay leaves.
At this point, you can mash some of the beans for a creamier texture, if desired.
Add some of the reserved bean water back into the beans. You want them to be moist, not dry.
Stir in dried cilantro flakes to taste, if desired.
If you want to add a touch of heat, add dried hot pepper flakes to taste.
These cooked beans are now ready to be used in a variety of dishes.

Expert Tips & Tricks

Soaking is key: Don’t skip the soaking step! It drastically reduces cooking time and makes the beans more digestible. If you forget to soak them overnight, a quick soak method (boiling for 2 minutes, then letting them sit for 1 hour) will help.
Salt carefully: Adding salt at the beginning of the cooking process helps to season the beans from the inside out. However, be mindful not to over-salt. You can always add more salt at the end.
Don’t boil too vigorously: Simmering the beans gently is the key to even cooking and preventing the skins from bursting.
Adjust water as needed: Keep an eye on the water level during cooking and add more if necessary to keep the beans covered.
Bean water magic: The cooking liquid (aquafaba) is full of nutrients and flavor. Don’t throw it away! Use it in soups, stews, or even as an egg substitute in baking.
Flavor Boosters: Consider adding a smoked ham hock or piece of bacon to the pot while the beans cook for added depth of flavor. Remove before serving or mashing.

Serving & Storage Suggestions

These cooked beans are incredibly versatile and can be used in countless ways. Here are a few serving suggestions:

Serve them as a side dish with cornbread and a simple salad.
Use them as a filling for tacos, burritos, or enchiladas.
Add them to soups, stews, and chili.
Mash them and serve them as a dip with tortilla chips.
Use them as a meat extender in ground meat dishes.
Transform them into delicious refried beans by frying them in lard or bacon grease with onions, garlic, and spices.

Storage:

Room Temperature: Cooked beans should not be left at room temperature for more than 2 hours.
Refrigerator: Store cooked beans in an airtight container in the refrigerator for up to 3-5 days.
Freezer: For longer storage, freeze cooked beans in freezer-safe bags or containers for up to 2-3 months. Portion the beans into convenient sizes for easy thawing and use.
Reheating: Reheat cooked beans on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	52.1 kcal	N/A
Calories from Fat	1 g	3%
Total Fat	0.2 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0 mg	0%
Sodium	300.1 mg	12%
Total Carbohydrate	9.3 g	3%
Dietary Fiber	3.1 g	12%
Sugars	0 g	0%
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary depending on the specific ingredients and preparation methods used.

Variations & Substitutions

Spice it up: Add a chopped jalapeño or serrano pepper to the pot while the beans are cooking for extra heat.
Smoked flavor: Include a smoked ham hock or bacon while simmering, then remove before serving.
Vegetarian boost: Add chopped vegetables like carrots, celery, and onions to the pot for added flavor and nutrition.
Herbs and spices: Experiment with different herbs and spices, such as cumin, chili powder, oregano, or garlic powder, to create your own unique flavor profile.
Different beans: This recipe works well with other types of dried beans, such as kidney beans, black beans, or cannellini beans.
No-soak method: If you’re short on time, you can skip the soaking step, but you’ll need to increase the cooking time. Check the beans frequently and add more water as needed.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the beans?
A: Soaking beans helps to rehydrate them, which reduces cooking time and makes them more digestible by removing some of the indigestible sugars that can cause gas.

Q: Can I cook these beans in a pressure cooker or Instant Pot?
A: Yes, you can. Pressure cooking or using an Instant Pot will significantly reduce the cooking time. Refer to your appliance’s instructions for specific cooking times and liquid ratios.

Q: What can I do with the bean cooking liquid (aquafaba)?
A: Aquafaba is a versatile ingredient that can be used as an egg substitute in vegan baking, whipped into a meringue, or added to soups and stews for added flavor and nutrients.

Q: How do I know when the beans are done cooking?
A: The beans are done when they are tender and easily mashed with a fork.

Q: My beans are still hard after cooking for a long time. What can I do?
A: Older beans may take longer to cook. Make sure you’re using fresh beans and that you’ve soaked them properly. You may also need to add more water and continue cooking for a longer period of time. Adding a pinch of baking soda can also help soften the beans.

Final Thoughts

Making a pot of simple boiled beans is a truly rewarding experience. It’s a way to connect with simpler times, to nourish yourself and your loved ones with wholesome, affordable food. Don’t be afraid to experiment with different flavors and spices to create your own signature bean dish. Whether you serve them as a hearty side, a flavorful filling, or the foundation for a comforting soup, these humble beans are sure to become a staple in your kitchen. So go ahead, give this recipe a try, and let the warm, earthy aroma of simmering beans fill your home with love and memories. Pair your beans with freshly baked cornbread and a dollop of sour cream for a truly satisfying meal!

Simple Boiled Great Northern Beans/Pinto Beans Recipe