Tillie Doyle
Cooking dry beans is a highly rewarding activity that can feed a group of people deliciously, cheaply, and easily. The process is simple: after rinsing the beans, you can choose to soak them in water for several hours or overnight, or you can skip this step and simply boil them in water or broth with salt and aromatics such as herbs, onion, and garlic. The beans are then simmered until tender, which can take anywhere from 45 minutes to 2 hours depending on the type of bean. The cooked beans can be stored in their cooking liquid in the fridge for up to 4 days or frozen for later use.
| Characteristics | Values |
|---|---|
| Soaking | Recommended to reduce cooking time and ensure tenderness. Soak for 8-12 hours in cool water. |
| Stovetop cooking | Place beans in a large pot and cover with 2-3 inches of water. Bring to a boil, then reduce to a gentle simmer. |
| Pressure cooking | Use an electric pressure cooker. Cover beans with 6 cups of water and 1-4 tbsp of vegetable oil. Seal and cook according to the manufacturer's instructions. |
| Seasoning | Add salt, herbs, spices, and aromatics (such as onion, garlic, or dried chiles) to taste. |
| Storage | Cooked beans can be stored in the fridge for up to 4 days or frozen for later use. |
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What You'll Learn
Soak the beans overnight
Soaking beans is a great way to reduce cooking time and ensure tender beans. It is recommended to soak the beans for 8-12 hours, but not more than 6 hours to avoid sprouting. The traditional overnight soak method involves placing the dry beans in a large container and covering them with cold water. For every pound of beans, use 10 cups of water. Cover the container and leave it on the countertop or in the fridge for 8 hours or overnight.
Before soaking the beans, it is important to rinse them thoroughly and check for any small debris, discolored or shrivelled beans, or foreign matter. After soaking, drain and rinse the beans with fresh, cool water.
The hot soak method is another option, which involves adding water and beans to a large pot and bringing it to a boil for 2-3 minutes. Remove from heat, cover, and soak for up to 4 hours.
The quick-soak method is ideal if you forgot to soak your beans overnight. Cover the beans with 2 to 3 inches of cool water, bring to a boil, then remove from heat, cover, and let sit for an hour.
Soaking beans is not mandatory, but it helps speed up the cooking process and ensures more even cooking. If you choose not to soak your beans, simply rinse them and add them directly to the pot with water and other desired ingredients.
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Rinse and prepare the beans
Next, you can choose to soak your beans or cook them right away. Soaking beans helps to ensure tenderness and reduce cooking time. If you choose to soak your beans, place them in a large bowl or container and cover them with 2 to 3 inches of water. Leave them to soak at room temperature for 8 hours or overnight. If you're short on time, you can use the quick-soak method by bringing the beans and water to a boil for 2-3 minutes, then removing from heat, covering, and soaking for at least 1 hour.
After soaking, drain and rinse the beans with fresh, cool water. If you choose not to soak your beans, simply proceed with the cooking process, knowing that it may take a bit longer.
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Aromatics and seasoning
You can also add vegetable oil and salt to the beans during the soaking or cooking process. This will help the beans retain their shape and exterior skin, and prevent frothing and foaming during pressure cooking. It is recommended to add salt halfway through the cooking process so that it gets absorbed by the beans.
Other aromatics and seasonings to add include:
- Black peppercorns
- Bay leaves
- Dried chiles
- Vegetable scraps (onion ends, fennel fronds, celery leaves, etc.)
- Cumin
- Smoked paprika
- Lemon peel
- Bacon or pancetta
- Parmesan rinds
- Miso
- Kombu
- Instant dashi
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Boiling and simmering
The first step is to rinse your beans and check for any debris, stones, or discolored beans. Then, cover the beans with 2 to 3 inches of water and leave them to soak for 8 hours or overnight. If you are short on time, you can use the quick-soak method by bringing the beans and water to a boil, removing from heat, covering, and letting them soak for at least 1 hour.
After soaking, drain and rinse the beans. Place them in a large pot and cover with 2 inches of water. Bring the beans to a boil over high heat. Once the water is boiling, reduce the heat to a gentle simmer. Leave the pot uncovered and cook until the beans are tender but still firm.
The cooking time will depend on the type and freshness of your beans, typically ranging from 45 minutes to 2 hours. Check the beans periodically by tasting or mashing one against the side of the pot. If they are tender, add 2 teaspoons of salt and any desired aromatics, such as onions, garlic, or herbs. Continue simmering until the beans are fully cooked but not mushy, stirring occasionally and adding more water if needed.
Remember, the key to successful bean cooking is patience and monitoring. By following these steps and adjusting the timing and liquid levels as needed, you'll end up with delicious, creamy, and tender beans.
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Storing the beans
Storing dry beans:
Dry beans can be stored in a cool, dry, dark place, like a pantry, for up to a year. They should be kept in an airtight container, such as a resealable plastic bag or a non-metal container with a tight-fitting lid. This helps to keep the beans dry and protects them from pests. Mylar bags are also a good option for storing dry beans as they block light and can be sealed tightly. Oxygen absorbers can be added to Mylar bags to remove any remaining oxygen and prolong shelf life.
Storing cooked beans:
Cooked beans can be stored in a covered container in the refrigerator for up to four days. To store cooked beans for longer, they can be frozen in an airtight container for up to six months. It is recommended to freeze cooked beans in smaller portions of one to two cups, which makes them easier to use in recipes. Freezing beans in freezer-grade containers or bags is a convenient way to store them, and they can be thawed in the refrigerator or microwave when needed.
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Frequently asked questions
Cooking dry beans is a simple process that involves two steps: soaking and cooking. First, place the desired amount of beans in a large bowl and cover them with 2 to 3 inches of water. Leave them to soak for 8 hours or overnight. Then, drain and rinse the beans. Next, transfer the beans to a bean pot and cover them with 2 inches of water. Bring the beans to a boil and then reduce the heat to a gentle simmer. Leave the pot uncovered and cook for 30 minutes. Finally, add 2 teaspoons of sea salt and continue simmering until the beans are tender.
The cooking time for dry beans can vary depending on the type and freshness of the beans. On average, the beans should be cooked for 45 minutes to 2 hours. It is recommended to taste the beans periodically to check if they are tender but not mushy.
Yes, you can add aromatics such as onions, garlic, herbs, spices, and vegetable scraps to the bean pot to enhance the flavor of the beans. These ingredients will turn the starchy bean cooking liquid into a fragrant and tasty broth.
Soaking the beans is not mandatory, but it offers several benefits. Soaking helps ensure tenderness, reduces cooking time, and aids in digestibility by dissolving starches and gas-causing substances. If you choose to soak the beans, there are various methods, including the traditional overnight soak, quick soak, and hot soak.
Cooked beans can be stored in the refrigerator for up to 4 days or frozen for up to three months. They can be stored in their cooking liquid or drained, depending on your preference and intended use.
