How to cook beans in the oven

Whenever I want to prepare dinner for dinner or meals this week, the faster oven beans are my new diet. You will add all the ingredients to a large oven-safe pan and bake in the oven until the beans are soft and delicious. It’s similar to my crockpot pinto bean recipe except that we use the oven.

Usually, cooking beans requires overnight soaking and six to ten hours of cooking. This trick allows you to make delicious homemade beans in over an hour and when you taste them you swear they’ve been cooking for hours.

My favorite part about these roasted beans in the oven is that you can season them any way you like. I used a very classic salty seasoning combination, but feel free to mix it (check out the ideas below).

For more low-diet bean recipes, check out these slow cooker and slow cooker black beans!

Key ingredients for baking beans in the oven

All you need is a few ingredients to make this baked bean recipe! Here is what you need:

• Dried pinto beans: I personally like the heart of Pinto Beans. If you don’t have black beans, the closest to the size and flavor of Pinto Bean. You can also replace Navy beans or Big North beans.
• Bay Leaf: This is the “secret” ingredient you don’t want to miss. It adds flavor to these baked beans with only the slightest floral scent.
• Jalapeno: This is totally optional, but if you prefer only a small amount of heat, adding diced jalapeno peppers to the oven will add the spicy flavor of these roasted beans, bringing them from “Yuh” to “Wow”.

You can add these beans to the flavors

There are many ways to dress these beans as your preference! Here are some options:

• Fresh herbs: I used bay leaves, but you can also use thyme, rosemary, oregano, and even sage.
• broth: For extra flavor, replace the water with chicken or vegetable soup. You can also add a Bouillon Cube to the beans before baking in the oven.
• bacon: Adding cooked bacon to the beans will add some serious smoky flavor.
• vegetable: I’ve added onions, but if you want, you can add diced celery and carrots, canned diced tomatoes, pepper or mushrooms.
• Umami: Adding a little bit of Worcestershire sauce or soy sauce can give the beans a strong umami flavor.
• Sweetness: If you prefer legumes, you can add some molasses or brown sugar to the legumes before baking. This will help them caramel and add rich sweetness.
• spices: Cumin, chili powder, chili and smoked paprika add soil to the beans for a slightly spicy flavor!

Must soak beans before baking?

When you make these quick beans in the oven, you don’t have to soak them in advance. Just make sure to give them a good rinse before cleaning up any debris.

Why does it take so long for my beans to cook?

The most likely culprit is Laodou. Dried beans sitting on a shelf (or in your pantry) can be stubborn and take longer to soften.

Also, the beans need to be completely submerged when baking. If they dry or the liquid is reduced too much, they will cook unevenly or stall. To prevent this, you can add hot water to the beans while they are cooking. Make sure to use water heated on the kettle or stovetop instead of cold water as this will only increase cooking time.

How to speed up bean cooking time?

If you want beans to cook faster, I can use some easy ways:

• Soak overnight: Soak the beans in cold water for at least 8 hours or overnight. This can speed up the cooking process to about an hour, rather than 75 minutes or more.
• Quick soak: Add the beans to a pot of water and bring to a boil. Pull the pans off the heat and let them soak them in hot water for an hour before cooking to soften them.

Can I cook beans in an instant pot?

Yes, you can definitely cook beans in an instant pot. You also don’t need to soak them in advance. Simply rinse the dried beans, add them to the pot with about three times the water, and cook three times the time.

Using this method, they will take about 25 to 30 minutes. After cooking, let the pressure release naturally for at least 10 to 15 minutes to avoid splitting the beans. From there, you can drain and use them immediately, or store them in certain cooking liquids to keep them moist!

Eat with beans

Here are some ideas for dishes that go with these beans.

• vegetable: Serve this bean recipe with roasted cauliflower, baked carrots with honey garlic or baked sweet potatoes with honey.
• main course: Its simplicity makes it perfect for pairing with many different entrees including slow cooker pork, maple pork tenderloin, grilled turkey breast or slow cooker ropa vieja.
• Soup: Use these beans in your favorite soup to make it rich in depth! I like to add them to this Italian vegetable and bean soup or to swap white beans in this sausage, white bean and spinach soup. If used in soup, cook them slightly until Al Dente before adding the soup as they will continue to cook in the soup.

Storage and heating

• Storage: I recommend storing leftovers in an airtight container in the refrigerator for up to 5 days!
• freezing: When stored in a freezer secure sealed container, they will remain in good condition in the freezer for up to 3 months. When you are ready to use them, just thaw them in the refrigerator overnight and heat them in the oven at 350 degrees for about 15 minutes.
• Reheat: You may find that when you store beans in the refrigerator, they tend to get thicker. When reheating, try adding just a little water so they don’t dry out. You can also heat them in the stove or oven (at about 15 minutes at 350 degrees).
• The remaining thoughts: Are there too many roasted pinto beans? Quickly make a batch of beans to eat with tacos.