cooking beans
Here is a table with brief information about how to cook various beans. You should take the information here as rough guides, not exact measurements. Many factors influence cooking time, even the age of the bean. I like my beans softer, and the cooking times here tend to reflect this, but the perfect beans are different for everyone! If this table looks like nonsense, keep reading for more in depth descriptions of the different variables I'm accounting for and other things to consider when cooking your beans.
* Following this ratio should result in fully cooked beans with just a bit of broth leftover
**"Soaked" refers to a soak of 8 - 10 hours
Click here for a printable version of this chart!
Sorting Beans
The first step is always to make sure there are no rocks or debris invading your dinner. Pour the beans you plan to cook onto a sheet pan or another enclosed but flat surface and inspect them, removing any suspicious materials.
Soaking Beans
Once you've sorted your beans, you may want to soak them. The main reason to soak beans is that they'll cook faster. Additionally, soaking beans is said to break down indigestible sugars in them that result in poor digestion [1]. However, some argue that soaking beans reduces their flavor and actually does nothing to improve digestion. In fact, beans are not known to cause flatulence where people regularly eat beans [2]. I'm certainly not the one to give a final say on this matter, so I'll outline the soaking procedure and let you decide for yourself.
The general soaking method is to put the beans in a bowl, cover them with water, and leave them for 8-10 hours. More or less time soaking will slightly increase or decrease the cooking time, but beans should soak for at least 6 hours if you plan to use the soaked bean cooking times. On the other hand, if your kitchen is warm, you should avoid really long soaks because bacteria can start growing, or just soak them in the fridge. The 8-10 hour time frame works well if you soak the beans before bed and then cook them in the morning, or if you starting soaking before work and cook them when you get home.
If you're like me, however, sometimes you want to eat some beans a little more spontaneously, but don't want to resort to mushy canned ones. Luckily, there is the quick soak method, which results in the same effect as a regular soak but in just an hour. To quick soak your beans, simply put them in a pot with water and bring to a boil. Then, remove from heat and let the beans sit in hot water for an hour.
The last thing you might consider about soaking, especially if you are committed to minimizing waste, is whether or not to cook your beans in their soaking liquid. This topic turns out to be just as controversial as soaking itself. Some argue that there is flavor to be retained in the soaking liquid, while others counter that the soaking liquid contains exactly what you were trying to remove by soaking them. Again, I'm not qualified to resolve this debate. In my own experience, I often do cook my beans in soaking liquid, mainly because I'm too lazy to get a colander dirty, and have never had any noticeable problems.
Instant Pot vs. Stovetop
Beans are traditionally cooked in a big pot on the stovetop. However, if you have access to a pressure cooker like the Instant Pot, your cooking time will be significantly lower and your beans will be just as delicious. Also, you can cooked unsoaked beans in the Instant Pot in a reasonable amount of time, which is not the case on the stovetop. I've found the only drawback of the Instant Pot is that I don't get to check on my beans as they cook. This means they can become irreversibly overdone or under seasoned. If I have nothing to do, I find it relaxing and creative to fuss over my beans for two hours, discovering the perfect flavor and doneness along the way. On the other hand, when I'm not feeling too picky, it's surprisingly exciting to toss beans in a pot with some seasoning, seal the lid, and see what comes out, rather than micromanaging the whole endeavor.
When and How to Salt Beans
You may be noticing that there is a surprising amount of debate surrounding bean cooking, and even the point at which to salt your beans has not avoided controversy. Some believe that salting beans at the beginning of cooking makes them impossible to soften, so you should salt them halfway through cooking when they are already tender. This rule is now generally considered a myth, disproven by food scientists like Harold McGee, author of the seminal cookbook On Food and Cooking: The Science and Lore of the Kitchen. On the contrary, salt actually breaks down the skin and allows for a more even cook. McGee recommends salting the soaking liquid, and then adding a little more salt at the beginning of cooking [3]. Besides making beans easier to cook, I find that salting in the soak or at the beginning of cooking makes them so much more flavorful than if I salt them later on.
The amount of salt you add to your beans is really a question of your own taste. Start out trying a tablespoon of salt for every 4 cups of water and adjust from there. I usually just dump some salt in and have yet to ruin a batch.
Other Flavoring
If you aren't adding your beans to another recipe, you have a great opportunity to enhance them with other flavorings besides salt when you cook them yourself. In addition to beans that are bursting with flavor, you'll also get a delicious broth along the way if you add some extra water and goodies at the beginning. First, because beans naturally have no fat, you can always drizzle some olive oil or toss in some butter to add richness. Bacon or ham hocks are popular meat choices for both their flavor and fat. You could also include something acidic to counter the fat, like tomatoes, citrus juice, or vinegars. Next, try thinking about your broth like a soup stock. I really can't think of a case where adding an onion and a couple cloves of garlic would not taste amazing. If you do nothing else, add onion and garlic. Other vegetables like carrots and celery make for great flavor as well if you have them laying around. Finally, you can season your beans with any spices you enjoy, or aromatics like rosemary or bay leaves. If you're cooking on the stovetop, you can taste your broth as you go and adjusting until you're satisfied. The key is experimentation!
How to Cook in the Instant Pot
Add beans and water according to the ratio in the chart, and any other flavorings to the pot. Seal and cook on Manual (or High Pressure on some models) for the time specified in the chart depending on your soaking choice. Let the pot naturally release pressure for 15 minutes before removing the lid.
How to Cook on the Stovetop
To cook beans on the stovetop, add soaked beans and water according to the ratio in the chart, and bring to a boil. Reduce to a simmer and add any other flavorings to the pot. Cook for the time specified in the chart, starting to test them 15 minutes before their end time. Continue tasting them every 5-10 minutes until you're satisfied with their doneness.
Dry Bean to Canned Ratio
A 15 ounce can of beans contains about 1 1/2 cups of cooked beans, and dry beans expand to about three times their original volume when cooked. So, if you have a recipe that calls for a can of beans, cook a generous 1/2 cup of dry beans.
Summary
This may seem like an overload of information, but I promise with just a little initial investment, you'll be amazed at how delicious your beans can be. Furthermore, no matter what you do, they'll be far better than canned alternatives. If they're bland, you can flavor them later or add them to something else. If they're underdone, be patient and cook them more. If they're overdone, mash them up for a tasty dip. It's harder to ruin beans than to make tasty ones. Happy experimenting!
[1] Henneman, Alice. “Cooking Dry Beans from Scratch Can Be Quick.” UNL Food, 1 July 2019, food.unl.edu/cooking-dry-beans-scratch-can-be-quick.
[2] Parsons, Russ. "Don't soak your dried beans! Now even the cool kids agree." LA Times, 11 September 2014, https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
[3] Christensen, Emma. “Think Salt Is the Enemy of Perfect Beans? Think Again.” Kitchn, Apartment Therapy, LLC., 2 May 2019, www.thekitchn.com/think-salt-is-the-enemy-of-perfect-beans-think-again-196470.
| Bean | Bean to Water Ratio* | Stovetop Cook Time (Soaked**) | Instant Pot Cook Time (Soaked**) | Instant Pot Cook Time (Unsoaked) |
|---|---|---|---|---|
| Black | 1:3 | 1 - 1.5 hours | 10 minutes | 30 minutes |
| Kidney | 1:4 | 1.5 - 2 hours | 12 minutes | 35 minutes |
| Garbonzo | 1:4 | 1.5 - 2 hours | 13 minutes | 40 minutes |
| Pinto | 1:3 | 1.5 - 2 hours | 9 minutes | 25 minutes |
| Cannellini | 1:3 | 1.5 hours | 10 minutes | 30 minutes |
| Great Northern | 1:3 | 1.5 hours | 12 minutes | 35 minutes |
| Lima | 1:3 | 1.5 hours | 10 minutes | 30 minutes |
| Navy | 1:3 | 1.5 hours | 10 minutes | 30 minutes |
| Adzuki (Red) | 1:3 | 1 - 1.5 hours | 9 minutes | 25 minutes |
| Soy | 1:4 | 3 hours | 10 minutes | 30 minutes |
**"Soaked" refers to a soak of 8 - 10 hours
Click here for a printable version of this chart!
Sorting Beans
The first step is always to make sure there are no rocks or debris invading your dinner. Pour the beans you plan to cook onto a sheet pan or another enclosed but flat surface and inspect them, removing any suspicious materials.
Soaking Beans
Once you've sorted your beans, you may want to soak them. The main reason to soak beans is that they'll cook faster. Additionally, soaking beans is said to break down indigestible sugars in them that result in poor digestion [1]. However, some argue that soaking beans reduces their flavor and actually does nothing to improve digestion. In fact, beans are not known to cause flatulence where people regularly eat beans [2]. I'm certainly not the one to give a final say on this matter, so I'll outline the soaking procedure and let you decide for yourself.
The general soaking method is to put the beans in a bowl, cover them with water, and leave them for 8-10 hours. More or less time soaking will slightly increase or decrease the cooking time, but beans should soak for at least 6 hours if you plan to use the soaked bean cooking times. On the other hand, if your kitchen is warm, you should avoid really long soaks because bacteria can start growing, or just soak them in the fridge. The 8-10 hour time frame works well if you soak the beans before bed and then cook them in the morning, or if you starting soaking before work and cook them when you get home.
If you're like me, however, sometimes you want to eat some beans a little more spontaneously, but don't want to resort to mushy canned ones. Luckily, there is the quick soak method, which results in the same effect as a regular soak but in just an hour. To quick soak your beans, simply put them in a pot with water and bring to a boil. Then, remove from heat and let the beans sit in hot water for an hour.
The last thing you might consider about soaking, especially if you are committed to minimizing waste, is whether or not to cook your beans in their soaking liquid. This topic turns out to be just as controversial as soaking itself. Some argue that there is flavor to be retained in the soaking liquid, while others counter that the soaking liquid contains exactly what you were trying to remove by soaking them. Again, I'm not qualified to resolve this debate. In my own experience, I often do cook my beans in soaking liquid, mainly because I'm too lazy to get a colander dirty, and have never had any noticeable problems.
Instant Pot vs. Stovetop
Beans are traditionally cooked in a big pot on the stovetop. However, if you have access to a pressure cooker like the Instant Pot, your cooking time will be significantly lower and your beans will be just as delicious. Also, you can cooked unsoaked beans in the Instant Pot in a reasonable amount of time, which is not the case on the stovetop. I've found the only drawback of the Instant Pot is that I don't get to check on my beans as they cook. This means they can become irreversibly overdone or under seasoned. If I have nothing to do, I find it relaxing and creative to fuss over my beans for two hours, discovering the perfect flavor and doneness along the way. On the other hand, when I'm not feeling too picky, it's surprisingly exciting to toss beans in a pot with some seasoning, seal the lid, and see what comes out, rather than micromanaging the whole endeavor.
When and How to Salt Beans
You may be noticing that there is a surprising amount of debate surrounding bean cooking, and even the point at which to salt your beans has not avoided controversy. Some believe that salting beans at the beginning of cooking makes them impossible to soften, so you should salt them halfway through cooking when they are already tender. This rule is now generally considered a myth, disproven by food scientists like Harold McGee, author of the seminal cookbook On Food and Cooking: The Science and Lore of the Kitchen. On the contrary, salt actually breaks down the skin and allows for a more even cook. McGee recommends salting the soaking liquid, and then adding a little more salt at the beginning of cooking [3]. Besides making beans easier to cook, I find that salting in the soak or at the beginning of cooking makes them so much more flavorful than if I salt them later on.
The amount of salt you add to your beans is really a question of your own taste. Start out trying a tablespoon of salt for every 4 cups of water and adjust from there. I usually just dump some salt in and have yet to ruin a batch.
Other Flavoring
If you aren't adding your beans to another recipe, you have a great opportunity to enhance them with other flavorings besides salt when you cook them yourself. In addition to beans that are bursting with flavor, you'll also get a delicious broth along the way if you add some extra water and goodies at the beginning. First, because beans naturally have no fat, you can always drizzle some olive oil or toss in some butter to add richness. Bacon or ham hocks are popular meat choices for both their flavor and fat. You could also include something acidic to counter the fat, like tomatoes, citrus juice, or vinegars. Next, try thinking about your broth like a soup stock. I really can't think of a case where adding an onion and a couple cloves of garlic would not taste amazing. If you do nothing else, add onion and garlic. Other vegetables like carrots and celery make for great flavor as well if you have them laying around. Finally, you can season your beans with any spices you enjoy, or aromatics like rosemary or bay leaves. If you're cooking on the stovetop, you can taste your broth as you go and adjusting until you're satisfied. The key is experimentation!
How to Cook in the Instant Pot
Add beans and water according to the ratio in the chart, and any other flavorings to the pot. Seal and cook on Manual (or High Pressure on some models) for the time specified in the chart depending on your soaking choice. Let the pot naturally release pressure for 15 minutes before removing the lid.
How to Cook on the Stovetop
To cook beans on the stovetop, add soaked beans and water according to the ratio in the chart, and bring to a boil. Reduce to a simmer and add any other flavorings to the pot. Cook for the time specified in the chart, starting to test them 15 minutes before their end time. Continue tasting them every 5-10 minutes until you're satisfied with their doneness.
Dry Bean to Canned Ratio
A 15 ounce can of beans contains about 1 1/2 cups of cooked beans, and dry beans expand to about three times their original volume when cooked. So, if you have a recipe that calls for a can of beans, cook a generous 1/2 cup of dry beans.
Summary
This may seem like an overload of information, but I promise with just a little initial investment, you'll be amazed at how delicious your beans can be. Furthermore, no matter what you do, they'll be far better than canned alternatives. If they're bland, you can flavor them later or add them to something else. If they're underdone, be patient and cook them more. If they're overdone, mash them up for a tasty dip. It's harder to ruin beans than to make tasty ones. Happy experimenting!
[1] Henneman, Alice. “Cooking Dry Beans from Scratch Can Be Quick.” UNL Food, 1 July 2019, food.unl.edu/cooking-dry-beans-scratch-can-be-quick.
[2] Parsons, Russ. "Don't soak your dried beans! Now even the cool kids agree." LA Times, 11 September 2014, https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html
[3] Christensen, Emma. “Think Salt Is the Enemy of Perfect Beans? Think Again.” Kitchn, Apartment Therapy, LLC., 2 May 2019, www.thekitchn.com/think-salt-is-the-enemy-of-perfect-beans-think-again-196470.
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