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How to Cook Dried Beans | Recipe for Salsa Burger Chili

No need to pre-soak beans! This trick will save you a step when cooking dried bean.

  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 cup dried pinto or navy beans, pre-soaked for faster cooking
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 jar (15 oz) salsa
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin

Instructions

  1. Brown meat with onion in a large skillet; drain fat.
  2. Place dried beans, meat mixture, 1 cup water and all other ingredients in slow cooker.
  3. Cook on high for 5-6 hours for pre-soaked pinto beans (3-4 hours for navy beans), 6-7 hours for dried pinto beans (4-5 hours for navy beans) that have not been pre-soaked.
  4. ON THE STOVE WITHOUT A SLOW COOKER: Follow instructions above except cook on the stove on medium-low heat for 2-3 hours for pre-soaked beans.