Sous Vide No-Soak Beans
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Cooking no-soak dried beans in the Anova Sous Vide Precision Cooker is likewise a longer time investment; however, it is easy to set up the beans at the beginning of the day and come home to fully cooked legumes in time for dinner. Plus, the temperature-controlled water bath yields tender beans with absolutely no chance of overcooked, mushy results. Here, I’ve cooked pinto beans, but you can use this method to prepare any dried beans you’d like. Feel free to alter the seasonings and aromatics to suit your preference.
Ingredients for 4
1 cup dried pinto beans
1/2 onion, peeled
2 cloves garlic, crushed
1 teaspoon dried oregano
1 teaspoon kosher salt
3 cups water
Sour cream, for serving (optional)
Cayenne pepper, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 190ºF (87ºC).
Combine the beans, onion, garlic, oregano, and salt in a large zipper lock bag. Carefully add the water. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 6 hours.
When the timer goes off, remove the bag from the water bath. Pour the contents of the bag through a fine-mesh strainer set over a medium bowl. Reserve the bean cooking liquid to use as vegetable broth, if desired. Discard the onion and garlic cloves.
Transfer the beans to a serving bowl and top with sour cream and cayenne pepper, if desired. Serve.