How to Quick-Soak Beans
Want delicious beans without the overnight soak? Save time with this easy method.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
Dried beans are tastier and less expensive than canned beans, but preparing them can be time-consuming. An overnight soak before boiling is the default method because hydrating beans before cooking improves their quality, plus eliminates some of the starches that cause gassiness. But, an 8-hour overnight bath isn't always convenient. Enter quick-soaking, a technique that will shave about 7 hours off your task. Here’s how it’s done.
How to Quick-Soak Beans
To quick-soak dried beans, simply bring a pot of beans and water to a boil and let them sit for an hour. It takes only about 5 minutes of your attention and works for any type of bean.
Step one: Sort and rinse. Pour the beans out onto a sheet pan or somewhere else you can spread them out easily. Run your fingers through them to remove any small stones, shriveled beans or other debris. Transfer the beans to a colander and give a rinse to remove any dust or dirt.
Step two: Bring to a boil. Place the beans in a large pot and cover with at least 2 inches of water. Bring to a boil over high heat, adjust the heat and cook at a low boil, uncovered, for 2 minutes. You can add a pinch of salt to the water if you like.
Step three: Soak 1 hour. Remove from the heat and let the beans soak, uncovered, for 1 hour. Drain, and then cover with fresh water and simmer according to your recipe or until they’re tender, checking frequently until they reach the desired doneness.
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Is Soaking Beans Necessary?
While it’s true you can cook dried beans without presoaking, the evidence is stacked in favor of soaking them. They boil more quickly once hydrated, cook more evenly and are more likely to maintain the ideal bean look and texture: tender, intact skin and a creamy center. Plus, cooking them breaks down some of the starches in the beans that can cause stomach pains and gassiness.
However, many classic bean recipes cook them from dried to finish with other ingredients and get excellent flavor from preserving the cooking water. Sometimes, there’s no reason to argue with tradition!
Bean Recipes
Converting a recipe that calls for canned beans? Once drained, a 15-ounce can of beans is equal to about 1 1/3 cups home-cooked beans.
Teri Lyn Fisher
Quick-soak your favorite beans to use in this genius recipe. We love the suggestions for easy aromatics that let you customize your dish with your favorite flavors.
Anna Williams
This cannellini bean recipe is packed with classic Italian ingredients like sage, garlic and olive oil. With the quick-soak method, it doesn't need to be a 2-day project.
Renee Comet
A great bean soup is one of the most comforting dishes there is, and this one checks all the boxes with herbs, ham and even a pat of butter on top.
Chana (chickpeas) are popular in Indian cooking and star in many vegetarian curries. This version of chana aloo is a perfect weeknight dish to take advantage of a big batch of home-cooked chickpeas
Tara Donne, Tara Donne
Garlic, lime and chili powder dress this colorful salad that’s a terrific side dish or light meal. Red beans or black-eyed peas would be excellent in place of black beans.
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