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File R-004MethodFiled 11 October 2026

How to Cook Dried Garbanzo Beans

One pound of dried garbanzo beans makes about 6 cups cooked, which is roughly four cans. They are cheaper this way and the texture is better.

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A wooden spoon lifting cooked garbanzo beans from a pot of broth, with a jar of dried beans behind

Ingredients

  • 1 pound (about 2¼ cups) dried garbanzo beans
  • Water
  • 1 tablespoon salt for soaking, plus 1 teaspoon for cooking
  • 1 bay leaf (optional)
  • 2 garlic cloves, smashed (optional)

Method

  1. Rinse the beans and pick out any stones or shriveled beans.
  2. To soak: cover the beans with several inches of water, stir in 1 tablespoon of salt, and leave for 8 to 12 hours. Drain and rinse.
  3. Stovetop: put the soaked beans in a large pot and cover with fresh water by 2 inches. Add 1 teaspoon of salt, the bay leaf, and the garlic.
  4. Bring to a boil, then lower to a gentle simmer. Cook partially covered for 60 to 90 minutes, until a bean crushes easily between your fingers.
  5. Pressure cooker, unsoaked: combine the beans with 6 cups of water and 1 teaspoon of salt. Cook at high pressure for 45 to 50 minutes, then let the pressure release on its own, about 20 minutes. Soaked beans need 12 to 15 minutes at high pressure.
  6. Let the beans cool in their cooking liquid. They keep absorbing seasoning as they cool.

Notes on File

  • Store the beans in their liquid in the refrigerator for 4 to 5 days, or freeze for up to 3 months.
  • One 15 oz can holds about 1½ cups of drained beans. Use that to convert any recipe.
  • Old beans take longer. If yours are still firm at 90 minutes, keep going.

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