Marianne Martinez
Cooking beans in an easy pot is a simple process that yields tasty results. The first step is to decide whether to soak your beans or not. Soaking beans can reduce cooking time and may make them easier to digest, but it is not necessary. If you choose to soak your beans, cover them with water in a large bowl and leave them for at least eight hours or overnight. After soaking, drain and rinse the beans. Next, transfer the beans to your easy pot and cover them with water and your desired seasonings. Secure the lid, set the pressure cooker to the appropriate settings, and let the beans cook. Once the cooking time is up, release the pressure naturally for about 15 minutes, and then release any remaining pressure. With these simple steps, you can enjoy perfectly cooked beans that are tender and flavorful.
| Characteristics | Values |
|---|---|
| Soaking | Recommended by some as it makes beans easier to digest and reduces cooking time. However, others disagree with this. |
| Stovetop cooking time | 30 minutes to 2-3 hours, depending on the bean variety, age, and whether they were soaked. |
| Stovetop method | Simmer with water, salt, and aromatics for flavor. |
| Pressure cooker cooking time | 5 minutes at high pressure to 50 minutes. |
| Pressure cooker method | Use less water than with a stovetop method. Let the pressure release naturally. |
| Instant Pot | No pre-soaking or simmering required. |
| Instant Pot method | Rinse beans, add water, onion, bay leaf, salt, and pepper. Secure the lid and turn the valve to seal. Set the pressure cooker to "pressure cook" or "manual" and high pressure for 50 minutes for dry beans and 15 minutes for soaked beans. |
| Instant Pot add-ins | Oil, garlic, cumin, chili powder, cayenne pepper, chicken broth, green chiles, chopped carrots, celery, peppers, and garlic. |
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What You'll Learn
Soaking beans: to soak or not to soak?
Soaking beans before cooking is a common practice, but is it really necessary? The short answer is no—you don't have to soak your beans before cooking them. Unsoaked beans will indeed cook, but it will take a longer time.
Soaking beans in water overnight or for at least 8 hours can drastically reduce the cooking time, and the texture of the beans will be better, with fewer split-open and burst beans. Quick-soaking beans before cooking can also improve their flavour and texture. The pressure cooking time for soaked beans is generally about half the time compared to unsoaked beans.
Some types of beans, such as lentils, chana/split baby chickpeas, and red kidney beans, don't need to be soaked. In fact, lentils and split baby chickpeas can become mushy if soaked. Regular chickpeas, on the other hand, often benefit from a soak, and sometimes it is even required, such as when making falafel with uncooked chickpeas.
If you choose to soak your beans, place the dried beans in a large bowl and cover them with water by 2 to 3 inches. Discard any beans that float, then leave them to soak. After soaking, drain and rinse the beans before transferring them to a pot for cooking.
If you're cooking beans without soaking, simply rinse the beans and place them in a pot with water and desired seasonings. Bring to a boil, then reduce to a simmer and cook until tender. The cooking time will depend on the type and freshness of your beans.
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Stovetop cooking: simmering and seasoning
Stovetop cooking is a great option for cooking beans, especially if you're after a creamy texture. The process is simple: add your beans to a large pot, cover them with water, and bring to a boil. Then, reduce to a gentle simmer and cook until tender. But there are some important nuances to this process that are worth considering to ensure your beans turn out perfectly.
Firstly, it's recommended to soak your beans before cooking. This helps to reduce the presence of oligosaccharides, a compound that can cause flatulence. Soaking also makes beans easier to digest and helps them cook more evenly. To soak your beans, place them 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 before transferring them to a pot for cooking.
If you're using unsoaked beans, simply rinse them in a fine-mesh strainer before adding them to the pot. The amount of water you add will depend on the type of bean you're cooking. For firmer beans used in cold salads and pasta dishes, you'll want to leave the lid off the pot and only add enough water to cover the beans by about an inch. For creamier beans used in soups, casseroles, and burritos, add enough water to cover the beans by 2 to 3 inches and cook with the lid slightly ajar.
Once your beans are boiling, reduce the heat to a very low simmer. You should only see tiny bubbles breaking on the surface of the water. Cooking your beans at a gentle simmer helps them cook evenly, retain their shape, and keep their skins intact. Depending on their age, size, and variety, beans can take anywhere from 1 to 4 hours to cook through, so be patient! Check the beans after the first hour and continue to check every 30 minutes or so until they're as tender as you like them.
You can add aromatics and seasonings to the pot to infuse your beans with flavour. Aromatics like onions, garlic, carrots, celery, bay leaves, and fresh herbs can be added at the beginning of the cooking process. Season with salt towards the end of cooking, once the beans are tender but still a little firm. This is because adding salt too early can prevent the beans from becoming tender. Continue to simmer the beans until they're as soft as you like them, then remove any aromatics and season to taste with more salt and pepper.
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Instant Pot: no pre-soaking required
Cooking beans in an Instant Pot is a quick and easy way to prepare them, with no pre-soaking required. You can use any type of dried beans, such as black beans, pinto beans, white beans, chickpeas, or lima beans.
Firstly, rinse the beans and pick out any stones, pebbles, or non-bean materials. Then, put the beans into the Instant Pot and add water. The general rule is to use enough liquid to cover the beans by a few inches, as beans absorb a lot of water during cooking. For one pound of beans, eight cups of water is usually plenty.
Next, add your desired seasonings and flavourings. You can season with salt and pepper, and add aromatics like garlic, onions, bay leaves, and other spices. For black beans or pinto beans, you can also add vegetables such as carrots, celery, and peppers for extra flavour.
Secure the lid on the Instant Pot and turn the valve to seal. Set the pressure cooker to "pressure cook" or "manual" (this may vary depending on the model) and high pressure for 50 minutes for dry beans. After the cooking time is complete, let the pressure release naturally for about 15 minutes, and then quick-release any remaining pressure by turning the valve to "vent".
Remove the lid and carefully remove any large flavourings like bay leaves. You can then drain the beans or scoop them out with a slotted spoon. You can also choose to enjoy them with the cooking broth, allowing them to sit in the broth as they cool so they can absorb more flavour.
The beauty of cooking beans in an Instant Pot is that you can go from a bag of dried beans to plump, tender beans in under an hour, with minimal effort and preparation.
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Pressure cooking: timing and pressure release
The timing and pressure release of your beans depend on a few factors, including the type of bean, the age of the bean, and the type of pressure cooker you are using.
For example, unsoaked pinto beans take around 50 minutes to cook, whereas soaked pinto beans take around 10 minutes. Black beans take 30 minutes, and cannellini beans take 70 minutes. The pressure cooker itself also takes time to reach full pressure, which can take around 10-15 minutes.
It is recommended to let the pressure release naturally for beans to retain their shape. This can take around 20 minutes, after which you can do a rapid release by putting on oven mitts and pushing the steam valve. If you are in a hurry, you can do a quick release after 10 minutes, but this may cause the bean cooking liquid to foam up into the steam valve.
If your beans are not quite done, you can close the pressure cooker and cook for another 5-10 minutes at high pressure. You can also add a tablespoon of oil to reduce foaming and a teaspoon or two of salt to season the beans.
It is worth noting that some people prefer to soak their beans before cooking, as it may make them easier to digest, but this is not necessary. Soaking beans can take up to 12 hours or can be done using a quick-soaking method, where the beans are boiled and then soaked for an hour. Presoaked beans will generally cook in about half the time of unsoaked beans and are less likely to split open.
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Storing and reheating: how long do cooked beans last?
Once you've cooked the perfect pot of beans, you can store them in an airtight container in the fridge for up to five days. If you're not going to eat them within that time, it's best to freeze them. Freezing beans as soon as possible helps to prevent bacteria from growing, and they will last for about two to three months in the freezer.
When you're ready to eat your frozen beans, thaw them overnight in the fridge and then reheat them thoroughly. Beans are said to taste even better the second day, and they can be used in a variety of recipes, such as soups, salads, tacos, and dips.
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Frequently asked questions
To cook beans in an easy pot or instant pot, first, rinse the beans and pick out any stones or debris. Then, add water, salt, pepper, and any aromatics or vegetables for flavor. Seal the pot and cook for 30-50 minutes, depending on the type of bean. After cooking, let the pressure release naturally for 15 minutes, then release any remaining pressure.
Soaking beans before cooking is not necessary, but it can help reduce cooking time. If you want to soak your beans, place them in a large bowl and cover them with water by a few inches. Leave them to soak for at least 8 hours or overnight, then drain and rinse them before cooking.
The cooking time for beans in an easy pot or instant pot will depend on the type of bean and whether or not they have been soaked. For dry beans, cook at high pressure for 30-50 minutes. For soaked beans, cook for 15 minutes. After the cooking time is up, let the pressure release naturally for about 15 minutes, then release any remaining pressure.
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