The Secret to No Soak Beans + Dutch Oven Chili!


I have been lied to my entire life.

In turn, I have spread rumors and lies and mis-information.

Let me set the record straight here for all time: you do NOT need to soak dry beans.

Not overnight. Not for 8 hours. Not at all.

Let me explain: I love beans and I love using them in all kinds of dishes. I love cooking them from dry, I think the flavor is better and I love the adaptability of them. However, I hate all the planning it takes to cook them. I have to plan ahead- which I should do anyway, but you know how life kinda happens and gets in the way of our best laid plans. If I wanted beans, I had to soak them overnight or forget it. If I soaked them overnight and then something came up and we went out or something I would always get serious anxiety over what to do with the beans… refrigerate them (would they be ok?), cook them now and save them for later, skip out on whatever was going on so we could eat our beans?

Fortunately, those days are looong gone now! And I would be so happy to let you in on this little secret as well- bake them. Yup, it’s that easy. Put your dried, unsoaked beans in a baking dish. Season them with whatever you like (I personally love tons of onions, a slice of bacon a bay leaf and plenty of garlic). Add water using a ratio of about 3 cups of water for every cup of beans, cover with foil or a lid and pop the whole thing into a 375 degree oven. Stir and check the water level every 30 minutes and in 90 minutes you will have soft, tender, tasty beans!

That’s it! Bake the beans at 375 for 90 minutes and they get soft! No soaking required!


In honor of this super exciting discovery, here is a recipe for an easy Dutch oven chili using dry beans. The whole thing is done in less than two hours- no more hours-or days!- worth of planning ahead, soaking beans and then cooking them before adding them to a dish.


The Secret to No Soak Beans + Dutch Oven Chili!
Serves: 4
  • 1 Onion, peeled and chopped
  • 1 Bell Pepper, chopped (or use a roasted pepper- yum!)
  • 2 cloves Garlic, minced
  • 1 LB Ground Turkey
  • 1 cup Dried Beans (I used kidney)
  • 2 Bay Leaves
  • 2 TBSP Chili Powder
  • 1 TBSP Garlic Powder
  • 3 cups Broth
  • 14 oz can Diced Tomatoes + 1 can of Water
  • 2 TBSP tomato Paste
  1. Preheat oven to 375F.
  2. Combine chopped onion, bell pepper, garlic, ground turkey, dried beans, bay leaves, chili powder, garlic powder and broth in a Dutch oven.
  3. Cover the Dutch oven and place in the preheated oven.
  4. Stir after 30 minutes and check the water level. Repeat at 60 minutes.
  5. After 90 minutes, add the tomatoes, a can of water and the tomato paste. Stir.
  6. Leave uncovered and put back in the oven for another 30 minutes.
  7. Serve with all your favorite chili toppings!!

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