Tillie Doyle
Cooking a pot of beans is a simple process that can be made even more delicious with a few extra steps. The type of bean, its age, size, and freshness will all affect the cooking time, but the basic method is to simmer the beans in water until they are soft. Soaking the beans beforehand can speed up the process and adding aromatics, vegetables, or stock will infuse them with flavour.
| Characteristics | Values |
|---|---|
| Soaking | Recommended for speed, flavour and texture |
| Soaking Time | 8 hours or overnight |
| Soaking Water | Discard and use fresh water for cooking |
| Cooking Liquid | Water, stock or bean-soaking water |
| Cooking Time | 1-4 hours, depending on age, size and variety |
| Cooking Temperature | Low heat, gentle simmer |
| Seasoning | Salt, pepper, herbs, spices, aromatics |
| Storage | Refrigerate for up to 5 days or freeze |
| Notes | Beans should be tender, creamy and soft |
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What You'll Learn
Soak beans overnight
Soaking beans overnight is a great way to reduce cooking time and save energy. It can also help prevent beans from bursting open during cooking and may reduce compounds in beans that are associated with flatulence.
To soak beans overnight, start by rinsing them well to remove any dust or debris. Then, transfer the beans to a large bowl and cover them with 2-3 inches of water. Make sure to use fresh water, as the beans will absorb the water and its contents. You can add a tablespoon of salt to the water, but this may not be to everyone's taste and can be skipped. Leave the beans to soak for at least 8 hours or overnight.
The next day, you will notice that the beans have expanded and are visibly larger and plumper. Drain and discard the soaking water, especially if you added salt. Rinse the beans again and add them to a large pot with fresh water. The beans should be covered by at least 2 inches of water, and you can now begin the cooking process.
If you are short on time, you can skip the soaking process and cook the beans directly. However, this may increase the cooking time, and you will need to add more water and salt to compensate.
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Simmer with aromatics
Aromatics are vegetables or spices that add flavour to your beans. Examples include onions, garlic, kombu, rosemary, thyme, sage, parsley, cilantro, black peppercorns, bay leaves, dried chillies, and vegetable scraps. You can also use mirepoix, a mix of onion, celery, and carrot diced finely and sautéed in olive oil.
To cook your beans with aromatics, start by sautéing your chosen aromatics in olive oil. Then, add your soaked and drained beans, water, and any other seasonings like salt and pepper. Bring the mixture to a boil over medium-high heat, before reducing to a gentle simmer. Leave the lid off if you want firmer beans for cold salads and pasta dishes. For creamier beans, ideal for soups, casseroles, and burritos, cover the pot with the lid slightly ajar.
Check the beans after an hour and continue to check every 15 minutes after that. The cooking time will depend on the type, age, size, and freshness of your beans. Generally, beans can take anywhere from 1 to 4 hours to cook through. Add salt when the beans are barely tender, and continue simmering until they reach your desired texture. If the water level gets low, add hot water from a kettle instead of cold water, as cold water will make the beans harden and increase cooking time.
Once the beans are tender, discard the aromatics and season to taste with more salt and pepper. You can also add a squeeze of lime juice and garnish with cilantro.
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Add salt at the end
When cooking beans, it is recommended to add salt at the end of the cooking process. This is because adding salt while the beans are cooking can increase the cooking time and give the beans a grainy texture. The amount of salt added can be adjusted according to taste preferences. It is also important to note that the cooking time for beans can vary depending on factors such as the age, size, variety, and freshness of the beans.
To cook a pot of beans, start by soaking the beans in water for 8 hours or overnight. This step is optional but helps reduce the cooking time and makes the beans easier to digest. After soaking, rinse and drain the beans, then transfer them to a large pot. Cover the beans with water, adding enough water to submerge the beans by about an inch or two. Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer.
The beans will need to simmer until they are tender, which can take anywhere from 1 to 4 hours depending on the type of bean and other factors mentioned above. It is important to check the beans regularly and add more water as needed to keep them submerged. Once the beans are tender but still a bit firm, it is time to add the salt. Start with a small amount of salt, such as 1/2 teaspoon, and taste the beans before adding more if desired.
Continue simmering the beans until they reach the desired level of tenderness and creaminess. At this point, additional seasonings such as pepper, lime juice, or chili powder can be added to taste. The cooked beans can be served immediately or stored in an airtight container in the refrigerator for up to several days or frozen for several months.
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Store in an airtight container
Once your beans are cooked, 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 five days, it's best to freeze them. To freeze, place 1.5 cups of cooked beans in a quart-size freezer zip-top bag and fill with cooking liquid. Lay the bag flat and freeze until solid. This will keep in the freezer for up to six months.
To reheat your beans, place them in a large skillet or pot over medium-high heat and warm until the beans are heated through and the broth begins to bubble.
If you're storing your beans in the fridge, it's important to note that they will continue to absorb the cooking liquid the longer they sit. This means that they may become softer and less creamy over time. To prevent this, you can undercook your beans slightly so that they reach your desired texture and consistency once they have sat in the fridge for a few days.
You can also add more liquid to the container before storing your beans in the fridge. This will help to keep them from drying out and becoming too soft. Just be aware that this may affect their texture and make them less creamy.
Remember, it is important to store your beans in an airtight container to prevent them from spoiling and to maintain their flavour and texture.
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Freeze for later
If you want to freeze your beans for later, there are a few steps you should follow to ensure they stay tasty and safe to eat.
Firstly, it's important to let the beans cool down to room temperature. This is important for food safety, as putting hot beans straight into the freezer can affect their texture and taste. Once they're cool, transfer the beans to an airtight container or a zip-top bag. If you're using a bag, try to remove as much air as possible. You can also add some of the cooking liquid to the container or bag; this will help to prevent freezer burn and keep your beans moist. Label the container or bag with the date, so you know when you froze them.
Beans can be frozen for several months. When you're ready to eat them, simply take them out of the freezer and let them thaw. You can thaw them in the refrigerator overnight or at room temperature for a few hours. Once they're thawed, you can heat them up and enjoy!
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Frequently asked questions
Beans can take anywhere from 1 to 4 hours to cook through. The timing will depend on the type, age, size, and freshness of your beans. Fresher beans cook more quickly and soften more evenly.
Soaking your beans before cooking them is not necessary, but it is recommended. Soaking can speed up the cooking process, and it can also make the beans easier to digest. If you do soak your beans, cover them with water by a few inches and leave them for at least 8 hours or overnight.
You can add aromatics to the pot to make your beans more flavorful. This can include onions, garlic, herbs, spices, or vegetable scraps. You can also use chicken, beef, or vegetable stock instead of water for added flavor.
