This is a master recipe for almost any kind of beans — red kidney beans, black beans, white beans, etc. Also works for lentils. ​


  • 1 cup dried beans or lentils
  • 2 cups water
  • 2 garlic cloves
  • 1-2 by leaves*


Place all ingredients in a pot with a tight-fitting lid. Keep in mind that beans expand when cooked, so leave some space.

Bring to boil over high heat.

Cover and cook until the beans are soft*.


  • I don’t use bay leaf for garbanzo beans and red kidney beans, up to you
  • The exact time depends on the kind and age of your beans. Expect about 30 min for lentils and up to 2 hours for black beans.


  • Do not mix different kind of beans when cooking.
  • If you’re running low in water, which may happen with older, drier beans, add about 1/2 cup boiling water from a kettle, cover and continue cooking.

Photo credit unsplash

Leave a Reply

Your email address will not be published. Required fields are marked *