Steam Cooking Dry Beans: A Step-By-Step Guide

Cooking dried beans is a great way to save money and boost the nutritional value of your meals. While canned beans are convenient, dried beans have a superior flavour and texture. There are several ways to cook dried beans, including on the stove, in a slow cooker, in an Instant Pot, and in a stovetop pressure cooker. One popular method is steaming dried beans, which keeps more of the nutrients inside the bean.

Soaking beans

There are three common methods for soaking beans: the hot soak, the quick soak, and the traditional overnight soak. The hot soak method involves boiling the beans for 2-3 minutes, then covering and soaking them for up to 4 hours. This is the preferred method as it reduces cooking time and helps dissolve gas-causing substances. The quick soak method is similar, but the beans are soaked for at least 1 hour. The traditional overnight soak simply requires covering the beans with water and soaking them for 8 hours or overnight. Regardless of the method chosen, it is important to drain and rinse the beans after soaking and before cooking.

The amount of water used for soaking is crucial. The general rule is to use twice as much water as beans, ensuring that the water fully covers the beans. For example, use two cups of water for one cup of beans. It is also important to use cold water for the traditional overnight soak and quick soak methods, while the hot soak method requires boiling water.

While soaking is recommended for most beans, there are some exceptions. Lentils, split peas, and black-eyed peas do not require soaking before cooking. Additionally, smaller beans with thinner skins, such as black beans, can be cooked without soaking, although the cooking time may be slightly longer.

Cooking methods

There are several ways to cook dried beans, and the method you choose will depend on the type of bean, the desired texture, and how much time you have.

Stovetop

The stovetop is the most popular method for cooking dried beans. It requires some planning, as it is generally recommended to soak dried beans before cooking them. However, this is not always necessary, and skipping the soaking step can yield a better flavor for certain types of beans.

To cook dried beans on the stovetop:

• Sort and rinse the beans: Spread the beans on a sheet pan or clean kitchen towel and remove any debris, shrivelled, or broken beans. Then, place the beans in a colander or strainer and rinse them under cold running water.
• Soak the beans (optional): Place the beans in a large bowl or pot and cover them with water (about two inches above the beans). Add two tablespoons of kosher salt per pound of beans. Allow them to soak for 4 to 12 hours or overnight. Drain and rinse the beans before cooking.
• Cook the beans: Place the beans in a pot and cover them with at least two inches of water. Add salt or aromatics, such as onion, garlic, herbs, or spices. Turn the heat to low, cover the pot, and stir the beans occasionally. Do not let the beans reach a rolling boil. Cooking time will depend on the type of bean, but most pre-soaked beans will take between 45 minutes and 2 hours. Taste the beans or mash them against the side of the pot to test for doneness.

Slow Cooker

The slow cooker is a convenient option for cooking dried beans, as soaking is not required. However, soaking can help reduce the cooking time.

To cook dried beans in a slow cooker:

• Sort and wash the beans: Follow the instructions for the stovetop cooking method.
• Soak the beans (optional): Follow the instructions for the stovetop cooking method.
• Cook the beans: Toss the beans into the slow cooker and cover them with two inches of water or broth. Add any seasonings or aromatics, including salt. Set your slow cooker to low and cook until the beans are done. This will vary depending on the type of bean and whether they are pre-soaked. Cook pre-soaked beans for 3 to 4 hours, and un-soaked beans for 5 to 6 hours. Test for doneness by tasting or mashing the beans.

Instant Pot or Stovetop Pressure Cooker

The Instant Pot or stovetop pressure cooker is a great option if you want to cook dried beans without soaking them beforehand. However, soaking can help the beans remain intact during the cooking process.

To cook dried beans in an Instant Pot or stovetop pressure cooker:

• Sort and wash the beans: Follow the instructions for the stovetop cooking method.
• Soak the beans (optional): Follow the instructions for the stovetop cooking method.
• Cook the beans: Add the beans to the Instant Pot or pressure cooker, along with water (8 cups per pound of beans) and any aromatics. For the Instant Pot, lock the lid and set the pressure valve to the sealing position. For the stovetop pressure cooker, add oil to prevent the steam vent from clogging and secure the lid. Cook on high pressure for 10 to 40 minutes, depending on the type of bean. Allow the pressure to release naturally, then drain and rinse the beans.

Steaming

Steaming dried beans is another option that helps retain nutrients.

To steam dried beans:

• Soak the beans: Measure the desired quantity of beans and pour them into a large bowl. Add water in twice the amount of beans used (e.g. one cup of beans needs two cups of water). Cover the bowl loosely and let the beans soak for at least six hours or overnight.
• Steam the beans: Fill your steamer pot with water and bring it to a boil. Place the soaked beans in the steamer basket, set it over the boiling pot, and cover. Steam the beans for 3 to 4 minutes or until tender, stirring every minute to ensure even cooking.
• Season the beans: Add any desired seasonings before or after steaming.

Seasoning

Timing of Seasoning:

It is recommended to season the beans towards the end of the cooking process. This ensures that the beans have enough time to absorb the flavours and also reduces flavour loss. For stovetop cooking, it is ideal to add salt when the beans are tender but not completely cooked through. This is usually around half to three-quarters of the way through the cooking process.

Salt:

Salt is a crucial seasoning for dry beans. It is recommended to salt the beans from the beginning, including during the soaking process if you choose to soak them. Salting the beans and the soaking water helps the beans retain their shape and develop a more delicious, thoroughly seasoned flavour.

Aromatics:

Aromatics are an essential addition to the pot of beans as they infuse the beans with flavour and create a fragrant broth. Aromatics can include any aromatic vegetables such as onion, garlic, carrot, celery, fennel, leek trimmings, and scallion tops. You can also add herbs like rosemary, sage, thyme, parsley, or cilantro, and spices such as black peppercorns, bay leaves, or dried chillies.

Preparation and Presentation:

When using aromatics, you can either add them directly to the pot or create a sachet with cheesecloth for easier removal later. After the beans are cooked, be sure to remove and discard any aromatics before serving. Additionally, you can season the beans to taste after they are cooked and removed from the heat.

Acidic Foods:

It is recommended to add acidic foods such as lemon juice, vinegar, tomatoes, or wine after the beans are cooked. Adding these foods earlier may prevent the beans from becoming tender.

Freezing and Storing:

If you plan to freeze or store your cooked beans, it is best to do so in their cooking liquid, as this helps protect them and keeps the skins from drying out. Cooked beans can be refrigerated for up to four to five days and frozen for several months without any significant loss in quality.

Final Thoughts:

Remember, seasoning is a personal choice, and you can experiment with different combinations of salt, aromatics, herbs, and spices to find what suits your taste preferences. Enjoy your delicious, flavourful beans!

Storing

Dry beans should be stored in a cool, dry place, away from high temperatures and humidity. The ideal storage conditions minimize exposure to oxygen, light, humidity, and heat, as these factors can cause the beans to degrade or develop mould.

It is recommended to transfer dry beans from their original plastic packaging to airtight containers, such as vacuum sealer containers or airtight containers made by brands like Progressive Prepworks or Rubbermaid's Brilliance. Mylar-type bags or canning jars stored in dark places are also suitable options, especially for smaller quantities.

When stored in their original packaging, dry beans typically last for about a year. However, with specific storage methods, such as vacuum sealing or using oxygen absorbers, they can last for 25 years or more.

Additionally, it is important to inspect the beans for any signs of pests, such as weevils or moths, before storing them. Look for holes in the beans, which may indicate the presence of insect eggs. To prevent infestation, consider freezing or microwaving the beans to kill any eggs before storing them.

Cooked beans should be stored in a covered container, preferably non-metal, in the refrigerator. They will stay fresh for 3 to 5 days in the fridge and can also be frozen for later use. When freezing, it is recommended to store the beans in freezer-safe containers or bags, and they can be kept for up to 6 months.

For ease of use in recipes, consider storing cooked beans in smaller one- or two-cup portions. Additionally, you can freeze cooked beans in freezer-grade containers in one- or two-cup amounts and thaw them in the refrigerator before use.

Bean types

There are many different types of beans, each with its own unique characteristics. Here are some of the most common types and how to prepare them:

Black Beans

Black beans are small, shiny, and black in colour. They have a creamy texture and a mild, earthy flavour. To cook black beans, start by soaking them in water for at least 8 hours or overnight. Rinse and drain the beans, then place them in a large pot and cover with fresh water. Bring the water to a gentle boil, reduce the heat, and simmer for 60-90 minutes, depending on the desired tenderness.

Pinto Beans

Pinto beans are pale pink with reddish-brown splotches. They have a creamy texture and a mild, nutty flavour. To cook pinto beans, follow the same process as for black beans, but the cooking time may be longer, ranging from 90-120 minutes.

Kidney Beans

Kidney beans are large, kidney-shaped beans that are either red or white in colour. They have a firm texture and a slightly sweet flavour. Cooking kidney beans is similar to cooking black and pinto beans, but be sure to allow enough time as they can take up to 120 minutes to become tender.

Navy Beans

Navy beans are small, oval-shaped beans that are white or light brown in colour. They have a soft texture and a mild, buttery flavour. Cooking navy beans is similar to the process for the other beans, but they may take a bit less time, around 90-120 minutes.

Great Northern Beans

Great Northern beans are large, flat, and white in colour. They have a fluffy texture and a mild, delicate flavour. To cook Great Northern beans, follow the same process as for the other beans, but they will likely take less time, around 45-60 minutes.

Lentils

Lentils are small, flat, and either green, brown, red, or black in colour. They do not need to be soaked before cooking and have a short cooking time of around 15-20 minutes.

Split Peas

Split peas are green or yellow in colour and do not require soaking. They cook quickly, with green split peas taking 25-30 minutes and yellow split peas taking 30-40 minutes. Split peas are great for soups as they dissolve into a smooth, creamy puree.

Adzuki Beans

Adzuki beans are small, red beans with a sweet, nutty flavour. To cook adzuki beans, simply simmer them for 35-40 minutes with salt and any desired aromatics.

No matter which type of bean you choose, be sure to pick them over and remove any stones, debris, or discoloured or shrivelled beans before cooking. Additionally, it is recommended to soak most types of beans before cooking, as this helps reduce cooking time and makes them easier to digest.

Frequently asked questions