Cook dried garbanzo & black beans in 3 easy steps! Dried beans are simple to cook, they're healthy, inexpensive, and taste so much better than canned beans. Try our Hummus Burgers or Smoky Southern-Style Meatless Loaf to see what we mean.
Published Aug. 7, 2014 and updated April 27, 2020.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
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Also, in case you didn’t know, we’re published cookbook authors. We’ve written two vegan cookbooks that will help you make amazing vegan BBQ (you don’t even need a grill) and everyday meals, from breakfast to dessert.
Dried or Canned Beans?
Canned beans have their place, and we do cook with them, however, dried beans are best.
They're cheap, healthy, and the taste and texture are unbeatable.
If you can find five minutes before bed to put the beans in a pot and cover them with water so they can soak overnight, they'll be ready to cook when you wake up.
We suggest making making them on Saturday or Sunday, or whenever you know that you'll have the morning free to cook them.
How to Cook Them
We're going to share the long way to soak beans and a hack to shorten the soaking time if you’re in a hurry.
Rinse and Soak
You can't cook dried beans unless you soak them in water for several hours.
The soaking process softens and expands the beans so they're ready for the cooking process.
Don't skip the soak!
The Long Soak
For the Garbanzo Beans/Chickpeas: Rinse the beans in a colander and then put them in a large pot and cover with several inches of water. Soak them for 6 to 8 hours. The beans will expand quite a bit and soften.
For the Black Beans: Rinse the beans in a colander and place in a large pot and cover them with several inches of water. Soak for 6 hours, until the beans expand and soften.
Don’t let them soak too long or they’ll split.
For the Garbanzo Beans/Chickpeas: Rinse the chickpeas in a colander and put them in a large pot and cover with several inches of water. Bring to a boil.
Boil for 10 minutes and remove the pot from the heat, let the chickpeas soak for 2 hours. The beans will expand and become softer.
For the Black Beans: Rinse the beans in a colander and place in a large pot. Cover with several inches of water and bring to a boil.
Boil for 5 minutes and remove from the heat and let sit for 2 hours. The beans will expand and become soft.
For the Chickpeas: Drain and rinse them in cold water.
Rinse the pot that you soaked them in and then put them back in the rinsed pot and cover with several inches of fresh water.
Bring to a boil, then reduce the heat to a low boil and cook for approximately 90 minutes, or until the beans are the texture you desire.
The longer you cook them the softer they'll become.
For the Black Beans: Drain and rinse the beans in cold water rinse the pot.
Put them back in the pot and cover in several inches of water.
Bring to a boil and then reduce to a low boil and cook for 90 minutes to two hours, until you get the desired texture.
NOTE: Make sure you stir and check the water level often. Black beans soak up water quickly and will scorch if you don’t keep them covered.
Tips for Cooking Garbanzo Beans for Specific Recipes
If you're going to use the beans for a salad, you may want them to be firmer.
For recipes like hummus or certain veggie burgers, cook them longer so they are soft and creamy.
Garbanzo Bean Recipes You'll Love
Tips for Cooking Dried Black Beans
- Don’t undercook raw beans as they contain lectins, which are glycoproteins, commonly found in plant foods, but the kind found in raw and undercooked beans are toxic.
- Just make sure to cook black beans and garbanzo beans at a low boil for at least 90 minutes and you’ll be fine.
- Other types of beans may need more time to cook.
- Make sure you check the water level of the beans often. Beans will soak up the water and scorch easily. Don’t add cold water, if you have to add more add boiling water.
- Don’t add salt to the water until the last 15 minutes of cooking or you may end up with tough beans.
Black Bean Recipes You'll Love
Save money, eat better, and reduce waste by making homemade black beans and chickpeas. Once you make your first batch, you’ll never want to eat canned again.
Make some dried beans and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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How to Cook Dried Garbanzo Beans & Black Beans
- 1 lb dried chickpeas/garbanzo beans
- 1 lb dried black beans
- 12 cups water
- 1 tablespoon sea salt (optional)
- FOR THE CHICKPEAS
- Long Soak Chickpeas
- Rinse the chickpeas in a colander, put in a stock pot and cover with 3 to 4 inches (7 to 10 cm) of water, let sit for 8 hours. The beans will expand and become softer.
- Short Soak Chickpeas
- Rinse the chickpeas in a colander, put in a stock pot and cover with 3 to 4 inches (7 to 10 cm) of water and bring to a boil. Boil for 10 minutes and remove the pot from the heat, let the chickpeas soak for 2 hours. The beans will expand and become softer.
- After They Soak
- In a colander, drain the water and rinse the beans. Place in a stock pot and cover with 12 cups of fresh water and bring to a boil. When the water begins to boil, reduce the heat to simmer, or a low boil, and cook for 90 minutes, or until the chickpeas are cooked to your desired texture. For a firm and chewy bean cook uncovered and for a creamier softer bean, cover, leaving a bit of a gap to allow steam to escape. Add more boiling water to the pot as needed. If you want your beans to have a salty flavor, add the salt during the last 15 minutes of cooking. If you add it earlier you could end up with tough beans.
- When the beans are finished cooking drain and rinse them in a colander and let the excess water drip off of them.
- FOR THE BLACK BEANS
- For a Long Soak
- Rinse the beans in a colander and place in a stock pot. Cover with 3 to 4 inches (7 to 10 cm) of water and let soak for 6 hours. Don’t let them soak for too long or the beans will split. The beans will expand and become soft.
- For a Short Soak
- Rinse the beans in a colander and place in a stock pot. Cover with 3 to 4 inches (7 to 10 cm) of water and bring to a boil. Boil for 5 minutes and remove from the heat and let sit for 2 hours. The beans will expand and become soft.
- After They Soak
- Drain and rinse the beans in a colander, rinse the stock pot, and put the beans back in the pot. Cover the beans with 12 cups of water and bring to a boil. When the water is boiling reduce the heat and cook at a low boil for approximately 90 minutes to two hours, or until the beans are fully cooked. Stir the beans every 15 minutes and add more boiling water if necessary. The beans should be covered with water throughout the cooking time. SEE NOTE
- When the beans are finished cooking, drain and rinse them and let the excess water drip off.
- Store both types of beans in an air tight container in the refrigerator for 3 to 5 days or in the freezer for up to 6 months.
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