If you forget to soak beans overnight, you can just quickly soak them instead. It’s easy, and it works for all kinds of beans and other legumes.
Imagine how frustrating it would be to have all the ingredients ready for a tasty dinner of navy white beans or black bean soup. After all your hard work, you open the recipe and see that the beans need to be soaked for 6 to 10 hours before they can be cooked. Oh no!.
This happens more often than you might think (it’s happened to me more than once!). If and when it happens to you, there’s no need for frustration. Take a deep breath, then use these instructions to quickly soak your beans. You’ll be on your way to a delicious meal in no time!.
Dried beans are an economical nutritious and versatile pantry staple. The only downside is that most recipes call for soaking the beans overnight before cooking. Thankfully with a few simple tricks, you can learn how to cook dried beans fast without having to soak them for hours ahead of time.
Why Soak Beans?
Traditionally. beans are soaked prior to cooking for a couple reasons
- Rehydrates the beans so they cook more quickly
- Breaks down indigestible sugars that cause gas
- Removes some phytic acid that can inhibit nutrient absorption
However, you can achieve similar results and cook beans fast without soaking using a few time-saving techniques.
Tips for Cooking Dried Beans Fast
Quick-Soak Method
- Place beans in a pot and cover with 2-3 inches of water
- Bring to a boil and let boil vigorously for 2 minutes
- Remove from heat, cover and let sit for 1 hour
- Drain, rinse and cook beans in fresh water
Salt and Acid
- Add a pinch of salt and acid like lemon juice or vinegar to the cooking water
- Helps soften bean skins so they cook faster
Baking Soda
- Add a pinch of baking soda to the cooking liquid
- Raises the pH so beans soften quicker
Pressure Cooker
- Cooks beans up to 70% faster than stovetop
- 15-20 minutes under pressure perfectly tenderizes beans
Smaller Beans
- Opt for beans like lentils, split peas or black-eyed peas
- Naturally cook faster than larger beans
Canned Beans
- Keep canned beans on hand for a quick bean fix anytime
- Rinse before using to remove excess sodium
Cook Above Boiling
- Cook beans at a rolling boil above 212°F
- The vigorous bubbling agitation helps break down beans faster
Step-by-Step Guide
Follow these simple steps for tender beans without an overnight soak:
- Pick over dried beans and rinse well
- Place in a large pot and cover with at least 2 inches water
- Bring to a boil for 2 minutes, then remove from heat
- Cover and let sit 1 hour to quickly rehydrate
- Drain beans and return to pot
- Cover with fresh water and add any seasonings
- Bring to a boil then reduce heat and simmer until tender, about 1 hour
- Check beans every 20-30 minutes of cooking and add more liquid as needed
Best Beans for Quick Cooking
While all dried beans can be prepared without soaking, smaller beans and legumes naturally cook faster:
- Black-eyed peas
- Lentils
- Split peas
- Mung beans
- Adzuki beans
- Navy beans
- Cannellini beans
- Cranberry beans
Larger beans may take slightly longer even with quick soak methods but still shave off hours of waiting compared to overnight soaking.
Flavor and Add-In Ideas
Jazz up your fast cooked beans with aromatics, herbs, spices and ingredients:
- Onion, garlic, celery, carrot
- Bay leaf, thyme, cilantro
- Jalapeño, smoked paprika, cayenne
- Apple cider vinegar, lemon juice, wine
- Ham hock, bacon, sausage
- Diced tomatoes, tomato paste
- Chicken or vegetable broth
Best Uses for Cooked Beans
With a pot of tender beans ready in just over an hour, the possibilities are endless:
- Hearty vegetarian chili
- Black bean soup or stew
- Lentil curry, falafel or bolognese
- White bean chicken chili
- Red beans and rice
- Bean tacos, burritos, enchiladas
- White bean dip or hummus
- Baked beans or bean casseroles
- Beans and greens
- Minestrone, ribollita, cassoulet
Now you can enjoy delicious homemade beans anytime without planning ahead! With a few tricks up your sleeve, learn how satisfying and simple it is to cook dried beans fast.
How to quick soak beans
- Clean and sort them. Rinse your beans in a colander with cool tap water. Then go through them and throw away any small stones or other junk that might have been packed in with them by accident.
- Cover with water. Put the beans in a big pot and add enough water to cover them by about 2 inches.
- Over high heat, bring the water to a boil. Then, leave the pot open and cook the beans for 5 minutes.
- Remove pot from the heat and soak the beans. For one hour, let the beans soak in the hot water.
- Drain, rinse, and cook! Put the beans in a colander, drain them, and then cook them your way.
PRO TIP: Drain the soaking water from the beans into a clean pot or large measuring cup. Put it in a container with a lid and put it in the fridge. You can use it later as the base for a tasty soup stock!
To quick soak beans… or not
Now, some of you may be wondering, “Do you have to soak beans”? It is even necessary? Well, the answer depends on who you ask. I’ll say this; there are known health benefits of soaking beans, especially for people with intestinal and/or digestive issues. There’s also the uncomfortable truth that soaking reduces the phytic acid that can cause gassiness. Plus, professional chefs do it and they aren’t the type to do something for no reason. For the record, I will never turn down an opportunity to save time in the kitchen.
Long before he started writing, award winning journalist, author and cook, Michael Ruhlman, had a small food blog like this one. He used the blogging platform to share his cooking knowledge and experience for several years; then he began sharing that same information in his books. In The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen, Ruhlman explains the importance of soaking beans. That sealed the deal for me.
So, the next time you forget to soak your beans, this method works great. It works for any type of legume, from pintos for authentic refried beans to chickpeas for Mediterranean hummus.
Preparing Beans // Quick Soak Method
FAQ
What is the fastest way to cook dried beans?
Can I cook dried beans without soaking?
Can you speed up cooking beans?
How long do dried beans need to soak before cooking?
How long do you soak dried beans before cooking?
How to Quick-Soak Beans: If you don’t have time for a longer soak, use this quick-soaking method: Cover the dried beans with ample water and season with salt (again, the water should taste pleasantly salty). Bring to a boil over high heat, then remove from heat. Let stand one hour, then drain and proceed to cooking.
How to cook dried beans?
Let’s get into how to cook those perfect dried beans. 1. Sort and wash the beans. Pick through the beans and discard and shriveled beans or debris you find. Sometimes small stones are hiding in the beans and you don’t want to eat those! Place them in a colander and rinse them under cool water to eliminate any dust or dirt on the outside. 2.
How do you cook beans on a stove top?
To start, put the beans in a pot on the stove and cover with water by two inches. Add salt and bring to a boil. Turn off the heat and let the beans soak for an hour. Drain and rinse the beans before cooking. 4. Cook the Beans Now we’re finally getting to the good part: how to cook your beans on the stove top. Start by placing your beans in a pot.
How long does it take to cook beans?
For fully-cooked beans, this will take anywhere from 45 minutes to 2 hours. Periodically check the beans for doneness and add more water as needed to ensure the beans do not dry out while cooking. Season with salt and pepper to taste when the beans are almost done. Drain and allow the beans to cool before storing.