Need some help cooking beans? Let this poop-sheet be your guide. For more information, refer to Survival Woman learns to cook dried beans and you should too posted back in April 2011 and recently updated.
How to cook dried beans
Overnight Soak Method
- Always sort through beans to remove tiny stones or debris
- Rinse well with water before adding beans to a large bowl
- Add enough cold water to cover by 2 inches
- Beans will be fully hydrated within 4 hours, but can soak for up to 24 hours
Quick Soak Technique
- Combine beans and water in a pot and heat to boiling
- Cook for 3 minutes
- Remove from heat, cover tightly, and set aside for an hour
- Regardless of which method you use, after their soak, drain the beans and add fresh water to a cooking pot. Bring the beans to a boil, and then lower the heat and simmer for 60 to 90 minutes, or until the beans are tender.
- When cooking beans, use a gentle simmer. Boiling can cause the cooking liquid to overflow, as well as the beans to break apart and the skins to separate. When dried beans boil, a foam forms on the top of the cooking liquid. This foam is water-soluble protein released from the beans and it will be absorbed back into the bean cooking liquid. It is not necessary to remove the foam.
- Beans are done when they can be easily mashed between two fingers or with a fork.
- One pound of dried beans = 2 cups of beans = 5 to 6 cups of cooked beans, depending on the type.
- Dry beans should always be cooked in soft water or they will be tough
- You can add a pinch of baking soda to the pot if you have hard water
- Adding salt to beans at the beginning of cooking toughens the beans. Don’t do it.
- Add acidic ingredients, such as vinegar, tomatoes or juice, near the end of the cooking time, when the beans are just tender. If these ingredients are added too early, they slow the cooking process.
- To freeze cooked beans for later use, immerse them in cold water until cool, then drain well and freeze.
How Long to Cook Those Beans?
The following chart provides some general guidelines for cooking your beans.
Dried Bean Cooking Chart
Type Soaking Time Regular Cooking Time Pressure Cooking Time Adzuki none 45 – 50 min 15 – 20 min Black (Turtle) overnight 45 – 60 min 15 – 20 min Black-Eyed Pea overnight 1 hour 10 min Chick-Pea overnight 1 1/2 – 2 1/2 hour 15 – 20 min Fava overnight 45 – 60 min not recommended Kidney, Red overnight 1 – 1 1/2 hour 10 min Lentil, Red none 20 – 30 min 5 – 7 min Lentil, Green none 30 – 45 min 6 – 8 min Lima overnight 60 – 90 min not recommended Lima, Baby overnight 45 – 50 min not recommended Mung overnight 1 – 1 1/2 hour 8 – 10 min Pea, Split none 35 – 40 min not recommended Pinto overnight 1 1/2 hour 10 min Soybean overnight 3 hour 15 min White overnight 45 – 60 min 4 – 5 min
And there you have it! Let’s cook some beans!