Do you need to soak beans before cooking them? We look at different ways to soak dry beans and what happens if you don’t.
First, I wrote a simple post about how to cook dry beans the best way. Now, I’m going to show you these recipes. I quickly learned, though, that there was a crazy amount of material to study and test on this subject. I’ve decided to split this up into several posts so that you can learn everything you need to know (that’s one of our goals here at The Incredible Bulks). There will be posts about the different ways to cook dry beans and posts about the tests I did to see which ways worked best. By the end, well all be bean geniuses. Now thats something you can put on a resume!.
Rehydrating Dried Beans for Soup – The Ideal Soaking Times Explained
Dried beans are an economical, nutritious, and versatile kitchen staple used in cuisines worldwide. Turning dried beans into tender, fluffy legumes ready for cooking requires rehydration through soaking. For beans destined for soup, soaking is especially important. Under-soaked beans can ruin a pot of soup with uneven cooking and tough, indigestible skins. Fortunately, with the right techniques, achieving perfectly soaked beans for soup making is easy.
In this article, we’ll explore the ins and outs of soaking times for dried soup beans. Read on to learn how moisture, warmth, and time awake dried legumes’ full potential for creating soul-satisfying soups.
Why Soaking is Essential
Soaking performs the critical task of rehydrating shriveled, dormant legumes so they become plump, active beans ready for cooking. It restores moisture content after months of dry storage removing naturally occurring compounds like phytic acid.
During soaking, beans absorb water expanding up to twice their dried size. Rehydration initiates the germination process allowing enzymatic changes to occur. This breakdown makes beans’ starches, proteins, and nutrients more bioavailable plus easier to digest.
With optimal soaking, beans cook more uniformly with creamy interiors encased in tender skins. Under-soaked beans cook unevenly and never achieve that luscious softness ideal for soups.
Soaking Guidelines
Follow these tips for successful soaking:
- Sort beans removing pebbles, shriveled legumes or debris
- Rinse beans in cold water before soaking
- Use 3-4 cups water per 1 cup dried beans
- Soak in ample roomy container
- Discard soaking water which contains indigestible compounds
Traditional Overnight Method
The simplest approach is an 8 to 12-hour overnight soak:
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After sorting and rinsing, place beans in a large bowl and cover with cold fresh water by 2-3 inches.
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Allow beans to soak in cool area or refrigerate overnight, about 8 hours or up to 12 hours.
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Drain off soaking liquid in the morning. Beans are ready for cooking.
The gradual, extended rehydration makes overnight soaking foolproof. Beans absorb moisture steadily and begin the germination process. 12 hours ensures ample time for full hydration.
Quick-Soak Variations
When short on time, quick-soak beans using one of these shortcuts:
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Boiling water method – Bring beans and water to a boil, boil vigorously for 2-3 minutes, then set aside soaked for 1 hour. The hot water quickly penetrates and softens beans.
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Hot water soak – Place beans in saucepan and cover with very hot tap water. Let soak 1-2 hours. The heated water accelerates hydration.
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Pressure soaking – Use a pressure cooker on high pressure for 3 minutes. Allow pressure to release naturally. The pressure forces hot water into beans rapidly.
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Microwave soaking – Place beans in microwave-safe bowl with water. Microwave on high 2-3 minutes. Let stand 1 hour. The intense heat enables fast water absorption.
Quick-soaks shorten wait times but may under-hydrate larger beans. Check doneness and increase soaking times if needed.
Soaking Times by Bean Type
Beans come in a variety of shapes, sizes, and textures requiring customized soaking times.
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Smaller beans like lentils, split peas and black-eyed peas need less time, approximately 2-4 hours. Their thin skins imbibe water quickly.
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Medium beans such as navy, pinto and cannellini beans sufficiently soak in 6-8 hours. Overnight works well.
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Larger chickpeas, fava and lima beans need ample time, 8-12 hours or longer. Their density requires extended soaking.
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Very dense heirloom beans like Rancho Gordo’s can take up to 24 hours to fully hydrate.
Test soaked beans for readiness. They should double in size with creamy, moist interiors. If still shriveled or dry inside, soak longer.
Ideal Water Temperature
While hot water accelerates absorption, cool or room temperature water is recommended for optimum soaking. Studies show beans soaked in cold water:
- Retain more nutrients like thiamine and vitamin C
- Cook faster, up to 25% quicker
- Have higher protein content
- Consistently swell to larger, more uniform size
The exceptions are winter beans and soaked beans needing a longer cooking time, which benefit from warm water soaking. Otherwise cold water works best.
To Salt or Not to Salt?
Some add salt believing it helps soften bean skins through osmosis. However, salt can inhibit water absorption leading to tougher beans. For easy-to-digest beans, avoid adding salt during soaking. Wait until after cooking to season soup.
Other Soaking Liquid Options
While water sufficiently soaks beans, some cooks use other liquids to impart flavor:
- Dairy milk or non-dairy milks like oat or almond
- Herbal tea or broth
- Wine, beer or coffee
These give nuanced tastes but can slow hydration. Opt for half water, half flavorful liquids if using.
The Soaking Liquid
Cloudy soaking liquid will accumulate compounds and starches released from beans. Drain this before cooking rather than using it to simmer beans which can cause indigestion.
However, for added flavor, you can include the soaking liquid in the finished soup. Wait to add it after cooking beans, starting with just a few tablespoons and increasing to taste.
Storing Soaked Beans
- Store soaked beans in their liquid in the refrigerator up to 5 days.
- Replace soaking water daily to prevent fermentation.
- For longer storage, freeze cooked beans up to 6 months.
Soaked Bean Recipes
Ready to make soup? Try these savory soaked bean soup recipes:
- Tuscan White Bean and Escarole Soup
- Cuban Black Bean and Plantain Soup
- Senate Navy Bean Soup
- Portuguese Caldo Verde with Chorizo
- North African Chickpea, Lentil and Rice Soup
- Mexican Pozole with Hominy and Pork
The Takeaway
Adequate soaking is the first step in preparing dried beans, ensuring they cook evenly with a luscious texture ideal for soups. While quick-soaking is possible, longer overnight hydration gives the best results. Tailor soaking times and temperatures to the bean type for guaranteed soup-making success. With perfectly soaked beans, you’re on your way to pot after pot of soul-warming homemade soup.
Part 1: Soaking Dry Beans
It is often suggested that before dry beans are cooked, they need to be soaked in water. Soaking the beans helps make them soft before cooking, which cuts down on the time they need to be cooked by a huge amount. In the case of my Instant Pot, the directions say to cook dry beans for 25 minutes but only 8 minutes for soaked dry beans.
It is said that the beans will cook more evenly and have fewer split shells because they become softer when they soak. Some people also say that soaking beans breaks down some of the sugars that can be hard for some people to digest. Aka, maybe your husband will be less gassy after dinner if you soak your beans first. ( please, please, please, please )!.
For this post, I tried soaking things in different ways to see what the differences would be between cooking them and to see if I could pick a favorite way.
Soaking Dry Bean Methods
In my research, I found 3 different methods people use to pre-soak their beans. They are:
A few inches of water cover the beans, and they are boiled together in a big pot for two to three minutes. The pot is then covered with a lid and left to soak for 4 hours. Beans are then drained and cooked in fresh cooking liquid.
Beans and water are boiled together for 2-3 mins, then covered and soaked for only 1 hour. They are then drained and cooked.
It takes at least eight hours for the beans to soak in cold, clean water. Often, they are left to soak overnight. Beans are then drained and then cooked the next day.
Why You Should Soak Beans Overnight Before Cooking
FAQ
How long to soak beans for soup?
What happens if you don’t soak beans before cooking?
How do you tell if beans have soaked long enough?
Do beans need to be refrigerated while soaking?
How do you soak beans before cooking?
Follow your preferred method of soaking below, if desired. Be sure to discard the soaking liquid and rinse the beans with fresh water thoroughly before cooking. Step 3: Place the soaked or unsoaked beans in a large pot, add 1 teaspoon of salt (if using) and cold water. Generally speaking, you need 1 quart of water for every 1 cup of dry beans.
How much water do you need to soak beans?
As a thumb rule, I use 3 cups of water for 1 cup of beans. Make sure the beans are submerged and there is 2 inches of water covering them. WHAT’S THE RECOMMENDED SOAKING TIME? About 8 hours. Overnight, if I remember to do it. I drain the water in which the beans have been soaked.
How long do you boil dried beans?
Sort through dried beans and remove anything that doesn’t belong there. Rinse beans under cold tap water. Place in large pot and cover with 2″ of cool water. Bring to a boil and boil for 2-3 minutes. Remove from heat, cover and let stand for 1-4 hours.
What if you don’t soak beans overnight?
Myth 3: If you don’t soak overnight, you should at least quick-soak. Man, people are just really attached to this idea of the presoak. The so-called quick soak is a method where you place beans in water, bring them to a boil, turn off the heat, and then let the beans soak in the water for an hour.