Versatile, quick, easy, healthy. What else can you ask? Canned beans may be quicker and easier, but you’re stuck with poor texture and whatever else they put in the can along with the beans. Here are two methods to cook dried beans.
Pre-Soak Method:
Sort beans to eliminate any non-bean items (pebbles, debris, etc).
Place beans into a pot that is large enough for beans to expand. Add 3 times as much cold water to the beans and allow to soak overnight (minimum of 8 hrs). The beans will have increased in bulk by two to three times. Rinse the beans under cold water several times until water runs clear. Do not add salt at this point.
Bring beans to a boil and cook for the minimum amount of time listed below. At the end of the suggested time, test them for tenderness. If not quite done, continue cooking for up to 30 minutes. Beans are done when you can easily squish them between your thumb and forefinger.
At this point, you can add salt and other seasonings and continue with your recipe.
Black Beans – 50-60 minutes
Butter Beans – 60-90 minutes
Cannellini Beans – 60-90 minutes
Chestnut Beans – 60-90 minutes
Fava Beans – 50-60 minutes
Flageolet Beans – 60-90 minutes
Garbanzo Beans – 60-90 minutes
Great Northern Beans – 50-60 minutes
Kidney Beans – 60-90 minutes
Lima Beans – 40-45 minutes
Mung Beans – 40-45 minutes
Navy Beans – 50-60 minutes
Pea Beans – 50-60 minutes
Pinto Beans – 50-60 minutes
Red Beans, small – 50-60 minutes
Soybeans – 2 1/4 hours
Quick Soak Method:
Sort the beans per instructions above.
Place beans into a pot that is large enough for beans to expand. Add 3 times as much cold water to the beans and bring to a boil. Boil for 5 minutes. Remove from heat and allow to stand for 1 1/2 hours.
Bring beans back to a boil and cook for the minimum amount of time listed above. At the end of the suggested time, test them for tenderness. If not quite done, continue cooking for up to 30 minutes. Beans are done when you can easily squish them between your thumb and forefinger.
At this point, you can add salt and other seasonings and continue with your recipe.
For Peas, Lentils and Black-eyed peas:
There is no need to pre-soak dried peas, split-peas, black-eyed peas, or any variety of lentil.
Sort beans per instructions above.
Place beans in a part that is large enough for up to 2 times expansion. Add cold water. Bring to a boil and cook for the amount of time listed below. Add salt and other seasonings during the last 15-20 minutes of cooking.
Black-eyed Peas – 30-40 minutes
Lentils, green or brown – 25-30 minutes
Lentils, red – 10 minutes
Lentils, French or black – 20 minutes
Peas, split – 50-60 minutes
Peas, whole – 60-90 minutes
Tips:
- If your water is hard, use bottled water to soak and cook beans. Hard water sometimes results in tough skins.
- Cook beans at a simmer, do not allow beans to come to a rolling boil as this will increase the chance of beans splitting their skin and becoming mushy.
- After adding water, discard any beans that float to the top.