Cooking dry black beans from scratch is simple and worth the effort. I’ll show you how to cook black beans in a crock pot, on the stove, or in the oven, whether they are soaked or not. My tasty Mexican Black Beans or One Pan Mexican Quinoa are great ways to use your beans in Mexican food. The possibilities are endless! This recipe is vegetarian, vegan and gluten free. [ See VIDEO on Recipe Card! ].
Black beans are a versatile and nutritious staple ingredient in many cuisines around the world. Their rich earthy flavor pairs well with a variety of seasonings and ingredients. Many people prefer to use canned black beans for convenience. However cooking dried black beans from scratch can provide even more flavor and cost savings. This leads to the question – do you need to soak black beans before cooking them?
The Purpose of Soaking Black Beans
Soaking black beans before cooking serves a few purposes:
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Hydrates the beans: Dry beans are very hard and dense. Soaking allows water to penetrate to the interior of the bean, beginning the hydration process. This gives them a head start on cooking.
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Shortens cooking time Beans left to soak can cut total stove top cooking time by about 30-40 minutes. For beans cooked in a slow cooker or pressure cooker, soak time reduces overall cook time by 1-2 hours.
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May improve digestibility Soaking beans activates enzymes that break down some of the indigestible sugars that cause gas This can make them easier on the digestive system
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Evens cooking: Soaked beans tend to cook more evenly, with the insides softening at the same rate as the outsides. Unsoaked beans may remain hard in the middle if not cooked long enough.
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Cleaner beans: The soaking water can help loosen and rinse away any dirt or debris from the bean skins.
How to Soak Black Beans
If you opt to soak black beans, it’s a simple process:
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Pick over the dry beans to remove any stones, shriveled beans or foreign matter. Rinse well.
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Place beans in a large bowl and add enough water to cover by 2-3 inches.
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Let soak at room temperature for at least 8 hours and up to 24.
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Drain the soaking water and give beans a final rinse before cooking.
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Use your usual cooking method, reducing suggested cook times by 30-60 minutes since the beans are partially hydrated.
Do You Have to Soak Black Beans Before Cooking?
While soaking has some advantages, it is not mandatory. Black beans can be cooked without an overnight soak with excellent results. Here are some benefits to cooking beans directly:
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Quicker prep: No planning ahead or waiting around required. Just measure beans and start cooking.
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Richer broth: The broth left from unsoaked beans is more full-bodied and flavorful. Soaking tends to leach some flavor compounds into the water.
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Less splitting: Beans cooked straight from dry seem to split less than pre-soaked ones. This can result in a creamier texture.
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More flexibility: Forgot to soak? No problem! Go directly to cooking beans.
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Good digestibility: While soaking may provide a slight improvement in digestibility, well-cooked unsoaked beans are unlikely to cause distress.
Cooking Unsoaked vs. Soaked Black Beans
Both methods – soaking and unsoaking – can produce delicious, tender black beans. Follow these tips for each approach:
For soaked beans:
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Soak 8-24 hours in ample water. Drain, rinse.
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Cook 30-60 minutes less than suggested time for unsoaked.
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Check often for doneness to avoid overcooking.
For unsoaked beans:
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Pick over and rinse beans, then add to cooking pot.
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Increase suggested cook times by 30-60 minutes.
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Check beans frequently and add more liquid if needed.
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Cook until very soft and creamy for best digestibility.
The Best Way to Cook Black Beans
While the soaking decision comes down to personal preference, here are some tips for foolproof black beans:
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Start with quality, fresh beans. Older beans take much longer to soften.
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Cook black beans in a heavy pot with a tight fitting lid to prevent evaporation.
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Season beans during cooking for maximum flavor infusion.
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Make sure beans remain fully submerged during cooking.
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Cook until beans are completely softened, not just the outsides.
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Let beans sit in the cooking liquid after done to further soften and thicken.
Pre-soaking black beans can offer some benefits, mainly reduced cook times and potential improvement in digestibility. However, soaking is not required to produce tender, flavorful home cooked beans. With a bit of extra cooking time, unsoaked beans can deliver excellent results. Try each method and see which you prefer! Whichever you choose, you’ll enjoy nourishing, inexpensive and environmentally-friendly homemade black beans.
How to Season Black Beans
It was Samin Nosrat, the author of Salt Fat Acid Heat, who taught me that salt doesn’t toughen dry beans. Undercooking results in tough, dry beans. Salt actually tenderizes them! The solution for tough beans? Make sure they’re salted and keep cookin em’! Seasoning at the start of cooking allows time for those flavors to infuse the beans, for the most flavorful beans.
My favorite seasoning base for black beans is simple: salt, garlic and a bay leaf.
Results of All This Testing
I tested soaked and unsoaked beans for this dry black beans recipe using three cooking methods. When dry beans are brought to a simmer, taken off the heat, and covered for an hour, this method is called “quick soak.” I did not test it.
Based on taste alone, I’d rather not soak because it makes the bean a little more flavorful. Too, unsoaked cooked beans leave behind a richer broth.
But in terms of texture, I found that soaking made the inside stay together, not split, and creamiest when cooking on the stovetop and in the slow cooker.
How to Soak Black Beans
FAQ
What happens if you don’t soak black beans?
How long do black beans need to soak?
Can I cook beans without soaking?
What to do if you forgot to soak beans overnight?
Do black beans need to be soaked before cooking?
In a large pot or bowl combine the black beans with water at a ratio of 10 cups of water per pound of dried beans. Soak overnight. NOTE: black beans don’t absolutely need to be presoaked before cooking, however I always soak them for three reasons – it speeds up the cook time, helps the beans to cook more evenly, and makes them easier to digest.
What is the serving size of black beans?
You can consume as much black beans as you want. However, they can provide a lot of fiber, which can cause stomach upset and diarrhea. It is advisable to consume a portion the size of a normal plate.
Should you rinse black beans before cooking?
After soaking, drain and rinse the beans before cooking them. Black beans are a rich source of fiber, protein, and essential minerals like potassium, iron, and magnesium. A half-cup serving of cooked black beans contains around 114 calories, 8 grams of dietary fiber, and 7 grams of protein.
How long to cook black beans without soaking?
Cook soaked beans for about 45 to 60 minutes and unsoaked for about 50 to 65 minutes. Check the beans for doneness by mashing them against the side of the pot. The fastest way to cook black beans is in your Instant Pot! You can cook black beans from dried in under an hour without soaking. This method is based on LauraF’s Instant Pot Black Beans .