Marianne Martinez
Cooking beans in a pan is a convenient and tasty way to prepare this versatile food. Whether you're using dried, canned, or pre-cooked beans, a pan can be a great option for cooking or reheating. The type of bean and your desired texture will determine the best cooking method. For example, dried beans may be soaked beforehand to reduce cooking time and improve digestion, while canned beans should be rinsed to remove any excess salt. You can also add aromatics and spices to enhance the flavor of your beans. Let's explore the different ways to cook beans in a pan.
Cooking beans on a pan
| Characteristics | Values |
|---|---|
| Type of bean | Garbanzo, pinto, black, kidney, butter, green beans |
| Preparation | Soak beans in water for a few hours or overnight |
| Cooking method | Boil, simmer, sauté, shallow fry |
| Cook time | 30 minutes to 4 hours |
| Seasoning | Salt, pepper, onion powder, garlic powder, cumin, oregano, olive oil |
| Storage | Refrigerate in an airtight container for up to 3-7 days |
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What You'll Learn
Soaking beans before cooking
Yes, you can cook beans on a pan. However, the type of bean and the cooking method you use will determine the cooking time and the final texture and taste of the beans.
Faster and More Even Cooking
Soaking beans helps to rehydrate them, which reduces the cooking time. This is especially true if you plan to cook the beans on a stovetop, as the beans will take longer to cook than in a pressure cooker or slow cooker. Soaking also results in more even cooking, with fewer broken skins, which can improve the texture of the cooked beans.
Improved Digestibility
Soaking beans can help to break down complex sugars, such as starches and fibres, making the beans easier to digest. This can reduce the amount of gas produced after eating beans. For further improvement in digestibility, you can add baking soda to the soaking water at a ratio of 1 teaspoon per 4 quarts of water.
How to Soak Beans
To soak beans, cover them with water and let them sit for a few hours or overnight. If you are short on time, you can use the quick-soak method, where you place the beans in water, bring them to a boil, turn off the heat, and let them soak for an hour. After soaking, drain the beans and cook them in a pot with fresh water, or use the soaking liquid for added flavour and a darker colour.
Beans That Do Not Need Soaking
Not all beans need to be soaked before cooking. Lentils, for example, will become mushy if soaked, and chana/split baby chickpeas do not require soaking. Regular chickpeas, however, usually benefit from a soak, especially if they will be used uncooked, such as in falafel.
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Adding salt at the right time
Yes, you can cook beans on a pan. There are different ways to cook beans, depending on whether they are raw, dried, canned, or refried.
There are conflicting opinions on when to add salt to beans. Some sources suggest adding salt when the beans are almost finished cooking. Cooking the beans with salt from the beginning can prevent the starches from breaking down, resulting in beans that are too firm even after extended cooking. It is recommended to add salt when the beans are tender enough to eat but still slightly too firm. You can continue to simmer the beans until they reach your desired texture, tasting and seasoning with more salt as needed.
On the other hand, some sources suggest that adding salt to the soaking water and at the beginning of cooking yields better results. This method allows salt to penetrate the interior of the beans, resulting in even seasoning. It is believed that salt in the soaking water displaces magnesium from cell walls, making them more dissolvable and reducing overall cooking time. However, it is important to note that salt in the cooking water can slow down the softening process and increase cooking time.
Additionally, it is recommended to add a teaspoon of baking soda to the soaking water to improve the texture of the beans.
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Cooking beans in a slow cooker
Yes, you can cook beans on a pan. For instance, green beans can be cooked in a stainless steel pot over medium-high heat. You can also cook refried beans in a pan straight from the can.
Step 1: Prepare the Beans
Before cooking, rinse and sort the beans, removing any debris, broken, or shrivelled beans. Some recipes recommend pre-soaking the beans overnight in cold water, while others suggest that pre-soaking is less important for slow cooking.
Step 2: Add Water and Aromatics
Transfer the beans to the slow cooker and cover them with water by about two inches. You can also add aromatics such as garlic, onion, or celery at this stage for extra flavour.
Step 3: Season with Salt
Add a teaspoon of salt to the slow cooker. While some recipes suggest adding salt at the end of cooking, others recommend adding it at the beginning to help keep the beans intact and prevent "blow-out" beans.
Step 4: Cook on Low Heat
Cover the slow cooker and cook the beans on low heat for 6 to 8 hours. If you are using a larger slow cooker, you may need to increase the amount of beans and water to ensure proper cooking.
Step 5: Check for Doneness
Begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your desired level of tenderness. For unsoaked beans, this may take about 5-6 hours, while soaked beans will be ready in about 3-4 hours.
Step 6: Adjust Seasoning
When the beans are almost done, add another teaspoon of salt if needed and continue cooking until they are fully cooked. Taste and adjust seasoning with more salt or other spices as desired.
Step 7: Serve or Store
Once the beans are cooked, you can serve them immediately or store them in the refrigerator for up to 3 days or freeze them for later use. Frozen beans can be stored in airtight containers or freezer bags for up to 6 months.
It is important to note that certain types of beans, such as kidney beans, contain toxins that must be neutralized by boiling them for at least 10 minutes before slow cooking to prevent foodborne illness. Always follow food safety guidelines when preparing and cooking beans.
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Reheating beans in a pan
Once your beans are rinsed, you can add them to a pan with some olive oil, avocado oil, or another oil of your choice. Heat the beans over medium heat until they start to bubble, then reduce the heat to low and simmer. You can also add aromatics such as onion and garlic to the pan for extra flavor. If you are using salt, it is best to add it towards the end of cooking, as adding it too early can increase the cooking time and affect the texture of the beans.
If you are reheating refried beans, you can simply re-refry them in a pan straight from the can. You can also add cooked rice, melted cheese, browned hamburger, or spices to make a taco filling, or use them in a burrito. You can also shallow fry canned beans in olive oil until they crackle like French fries, creating a crispy side dish or topping for soups, roasted vegetables, or pasta.
For bagged beans, it is recommended to soak them in water for a few hours or overnight before cooking. Then, drain the beans and add them to a pot with water, spices, and aromatics if desired. Bring the beans to a boil and then reduce the heat to a low simmer for one to two hours, or until they are tender.
Regardless of the type of bean, it is important to keep an eye on them while they are cooking and stir occasionally to prevent burning. Taste the beans as you go and adjust the seasoning as needed.
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Shallow frying canned beans
Canned beans can be cooked on a stovetop or in a pan. They can be warmed up in a saucepan over medium heat until the liquid starts to bubble. They can then be put on a simmer. Canned beans can also be shallow-fried.
To shallow fry canned beans, start by draining the beans and rinsing them with water. This step is important as it removes the earthy flavour that canned beans sometimes have. After rinsing, dry the beans with paper towels. Next, heat some olive oil, avocado oil, coconut oil, canola oil, or another cooking fat in a pan. You can then add the beans and simmer them for 20 to 30 minutes until they are crisp. If you are cooking white beans, you will know they are done when they turn an even golden brown colour. You can then sprinkle them with salt.
You can also add aromatics like garlic, onions, and tomatoes to your pan-fried beans. If you want to make refried beans, cook some garlic in a skillet with oil, turning once, until brown on both sides. This should take around 4 to 5 minutes. You can then smash the garlic with a fork and stir in the beans, along with seasonings like cumin, chilli powder, and salt. Cook this mixture for about 5 minutes, stirring occasionally, until the beans are thoroughly heated. Finally, you can use a potato masher or a wooden spoon to mash the beans to your desired texture.
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Frequently asked questions
Yes, you can cook beans in a pan.
To cook raw beans in a pan, first rinse the beans and remove any debris. Then, add them to a pan with aromatics, water, and salt. Bring the beans to a boil and then reduce to a low simmer. Cook until tender.
Canned beans can be warmed up in a pan over medium heat. You can also shallow fry canned beans in olive oil.
Depending on their age, size, and variety, beans can take anywhere from 1 to 4 hours to cook through.
