Cody Casey
Cooking a small pot of beans can be done in under an hour, but the time it takes depends on the type of bean, whether they are soaked or unsoaked, and the cooking method. Smaller beans like black beans, black-eyed peas, and navy beans take 45 to 90 minutes to cook, while medium-sized beans like kidney and pinto beans can take up to two hours. Soaking beans before cooking can speed up the process, improve digestibility, and enhance flavour. Unsoaked beans can be cooked in a pressure cooker, taking 15 to 20 minutes to reach full pressure before cooking begins. The cooking time can be further reduced by using green or yellow split peas, which cook in 25 to 40 minutes without the need for pre-soaking.
| Characteristics | Values |
|---|---|
| Cooking time for small beans | 45-90 minutes |
| Cooking time for medium beans | 60-120 minutes |
| Cooking time for large beans | 80-180 minutes |
| Cooking time for soaked beans | 30 minutes |
| Cooking time for unsoaked beans | 40 minutes |
| Cooking time for unsoaked black beans | 25 minutes |
| Cooking time for unsoaked yellow split peas | 30-40 minutes |
| Cooking time for unsoaked adzuki beans | 35-45 minutes |
| Cooking time for soaked adzuki beans | 30 minutes |
| Cooking time for soaked split peas | 25-40 minutes |
| Cooking time for soaked kidney beans | 45 minutes |
| Cooking time in a pressure cooker | 15-20 minutes |
| Time to soak beans | 8 hours or overnight |
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What You'll Learn
Soaking beans before cooking
If you choose to soak your beans, here is a general guide:
- Place the dried beans in a large bowl and cover them with water by 2 to 3 inches (or up to several inches for a longer soak).
- Leave the beans to soak for at least 8 hours or overnight. For a quick soak, boil the beans for a short time and then let them soak in the hot water for about an hour.
- Drain and rinse the soaked beans.
- Transfer the beans to a pot and cover them with 2 inches of fresh water or the soaking liquid, which will result in more flavourful beans.
- Bring the water to a gentle boil, then reduce the heat and simmer for 30 minutes to 2 hours, depending on the type and freshness of your beans.
- Add salt and other seasonings when the beans are tender but still slightly firm.
- Continue cooking until the beans are done to your liking.
It is important to note that the cooking time for beans can vary depending on factors such as the type of bean, its age, and whether or not it has been soaked. Therefore, it is always a good idea to taste and adjust the seasoning and cooking time as needed.
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Cooking beans in a pressure cooker
Firstly, it is important to prepare your beans. Pick through the beans and discard any debris, such as small stones, or any damaged, discoloured, or wrinkled beans. Give the beans a quick rinse under running water and then soak them. Soaking beans is recommended as it reduces cooking time and makes them easier to digest. To soak, place the beans in a large bowl and cover them with water by 2 to 3 inches. Leave them to soak for at least 8 hours or overnight. In the morning, drain and rinse the beans.
Now, you can begin cooking your beans in the pressure cooker. Add olive oil, onions, and garlic to the pressure cooker and sauté until the onions are golden. You can also add aromatics, such as a strip of kombu, to make the beans more digestible and flavourful. Next, add your beans, bay leaves, and broth or water. Close the pressure cooker and cook over high heat until the pressure builds up. Lower the heat to medium and cook for 30-40 minutes, or follow the cooking times provided by the manufacturer. The beans are ready when they are tender and soft.
When the beans are cooked, taste and add any extra seasonings, such as salt and pepper, if needed. It is recommended to let the pressure release naturally to avoid the bean cooking liquid foaming up into the steam valve. However, if you need the beans right away, you can do a "quick release" by opening the pressure valve.
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Cooking beans on a stovetop
Preparation:
Firstly, check the beans for any small stones or debris, as these are often mixed in with dried beans. Discard any foreign objects, as well as any shrivelled or discoloured beans. If you wish to soak your beans, place them in a large bowl, covering them with 1-2 inches of water, and leave them for 8 hours or overnight. Soaking can speed up the cooking process, enhance flavour, and make the beans more digestible. However, it is not mandatory, and if you choose not to soak, simply rinse the beans before adding them to the pot.
Cooking:
Place the beans in a large pot or Dutch oven. Add aromatics such as garlic, onion, bay leaf, or other spices for extra flavour. Cover the beans with water, allowing for about an inch of water above the level of the beans. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, aiming for a gentle simmer. You should barely see the water moving. Leave the lid off if you want firmer beans for salads or pasta dishes. For creamier beans, cover the pot with the lid slightly ajar.
Cooking Time:
The cooking time for beans can vary significantly, from 1 to 4 hours, depending on the age, size, and variety of the bean. Check the beans after an hour to test for doneness. Keep the beans at a gentle simmer, tasting frequently as they start to become tender. Add more water as needed to keep the beans submerged, and stir occasionally.
Seasoning:
When the beans are just starting to turn tender, add salt to taste. Adding salt earlier can affect how the starches in the beans break down. Continue simmering until the beans are as tender and creamy as you like them.
Troubleshooting:
If your beans are taking a long time to cook and are still crunchy, don't be alarmed. Some beans can go from crunchy to creamy in just 15 minutes. Avoid the temptation to increase the temperature, as this will only make the outside of the beans mushy before the insides are cooked. Instead, keep the beans at a gentle simmer until they reach the desired texture.
Storage:
Leftover cooked beans can be refrigerated in an airtight container for up to 3 days or 5 days or frozen for several days or several months.
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The effect of salt on cooking time
In an experiment conducted by Primary Beans, four different tests were performed on chickpeas to determine the best time to add salt. The results showed that soaking chickpeas with salt added at the beginning of cooking yielded the best results. The beans were more evenly cooked, and the salt penetrated the center of the chickpeas, resulting in a flavorful bean.
On the other hand, the Culinary Research team at Red River College found that adding a small amount of salt (1-2%) to the soak water reduced the cooking time and improved the flavour, texture, and appearance of five different types of beans. Similarly, in tests conducted by Simply Recipes, it was found that salting the beans at the beginning of the cook time resulted in a longer cooking time and a firmer texture. In contrast, salting the beans midway through the cooking process allowed enough time for the beans to season properly and resulted in a creamy texture.
Additionally, some recipes for cooking beans in an instant pot or pressure cooker recommend adding salt towards the end of the cooking process. This is done after the pressure has been released and the beans are almost ready to be served. This step ensures that the beans are seasoned on the inside and out.
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How to tell when beans are cooked
The cooking time for beans varies based on the type of bean, the age of the bean, and whether the beans have been soaked. Generally, small beans take between 45 and 90 minutes to cook, medium beans take between 60 and 120 minutes, and large beans take between 80 and 180 minutes.
To tell when beans are cooked, you should taste a bean to check if it is firm but tender. If the beans are still crunchy, they need to be cooked for longer. If the beans are tender but not mushy, they are likely cooked. It is important to note that the cooking time can vary, and it is recommended to check the beans periodically to ensure they are cooked to your desired level of doneness.
For unsoaked beans, it is recommended to bring the beans to a boil and then reduce the heat to a gentle simmer. The beans should be cooked until they are soft, which can take between 1 hour and 3 hours, depending on the type of bean. If the beans are still hard after this time, it is suggested to add a pinch of baking soda during the last 20 minutes of cooking to help soften them.
For soaked beans, the cooking time is generally reduced. Soaked beans should be cooked at a gentle simmer until tender, which can take up to 2 hours. It is important to note that the cooking time can vary depending on the type of bean and the freshness of the beans. Checking the beans periodically and tasting them is the best way to determine if they are cooked to your desired level of doneness.
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Frequently asked questions
Cooking a small pot of beans on the stove can take anywhere from 45 to 90 minutes. The time varies depending on the type of bean, its freshness, and whether or not it has been soaked.
Cooking beans in an Instant Pot or other pressure cooker can significantly reduce cooking time. After accounting for the time it takes for the cooker to reach full pressure (15-20 minutes), the beans can be cooked in as little as 5-10 minutes at high pressure.
Soaking beans before cooking is not necessary, but it can speed up the cooking process and make them easier to digest. If you choose to soak your beans, cover them with water and let them sit for at least 8 hours or overnight.
