Canned beans are convenient, but in terms of affordability, taste, and texture, dried beans have them beat. Do not be afraid to cook dried beans if you have never done it before. My method is simple, hands-off, and very effective. They come out soft and creamy, with a rich, aromatic broth surrounding them. They’re tasty enough to eat on their own when they’re hot from the stove with a ladle of cooking liquid.
You can use dried beans in bowls, soups, tacos, and other dishes just like you would use canned beans. Cook a big batch and freeze them to have on hand. Trust me, you’ll thank yourself later!.
Boiling beans is a handy cooking technique that can transform dried, tough beans into tender, flavorful legumes ready for any recipe. But exactly how long does it take to boil beans to perfection? The answer depends on several factors. In this comprehensive guide, we’ll cover everything you need to know to properly boil beans, from prep work to cooking times for different varieties.
An Overview of Bean Boiling
Before diving into specifics, let’s review the basics of boiling beans. The goals are to:
- Rehydrate the dried beans
- Soften the outer skin
- Break down indigestible sugars inside the beans
- Infuse flavor into the beans (from aromatics, broth, etc.)
By simmering beans in liquid for an extended period, we can achieve all of these goals and turn dried beans into a tasty ingredient. The time required depends on the size and variety of the bean
Bean Boiling Tips
Follow these tips for delicious boiled beans every time
-
Pick through beans to remove any debris before boiling. Rinse well.
-
Soak beans beforehand to reduce cooking time. Cover with water and soak for at least 8 hours or overnight.
-
Use a large pot with room for beans to expand as they rehydrate.
-
Add aromatics like onion, garlic, herbs for flavor.
-
Simmer gently – don’t boil vigorously.
-
Check often towards the end of cooking time.
-
Add more liquid if needed to keep beans submerged.
Cooking Times for Common Bean Varieties
Now let’s get into the specifics. Here are estimated boiling times for some of the most popular bean varieties:
Black beans
- Soaking time: Overnight (8+ hours)
- Boiling time: 1-1.5 hours
With their rich, earthy flavor, black beans are ideal in Mexican, Latin, and Caribbean cuisines. Allow them ample time to become tender and infuse with seasonings.
Pinto beans
- Soaking time: Overnight (8+ hours)
- Boiling time: 1-1.5 hours
Pintos are another staple of Mexican fare like refried beans. Their flavor is perfect for simmering in seasoned broth. Follow black beans for timing.
Kidney beans
- Soaking time: Overnight (8+ hours)
- Boiling time: 1-1.5 hours
Popular in chili and Cajun/Creole cooking, kidney beans have a meaty texture. Their size means they need substantial boiling to reach the ideal tender-firm texture.
Cannellini beans
- Soaking time: 8 hours
- Boiling time: 1 hour
A favorite in Italian cooking, cannellinis have a smooth, delicate flavor. Don’t overcook, as they turn mushy more quickly than other beans.
Chickpeas (garbanzos)
- Soaking time: Overnight (8+ hours)
- Boiling time: 1-2 hours
These nutty legumes are the key ingredient in hummus. They typically take longer than other beans to soften given their large size and tough skins.
Navy beans
- Soaking time: 8 hours
- Boiling time: 1-1.5 hours
Used for classic baked beans, navy beans hold their shape well when boiled. Monitor towards the end of cooking to avoid mushiness.
Lentils
- Soaking time: None
- Boiling time: 20-30 minutes
As small, quick-cooking legumes, lentils require no soaking. Red and yellow lentils cook fastest in about 15-20 minutes, while green and brown lentils need 20-30.
Split peas
- Soaking time: None
- Boiling time: 30-45 minutes
Another small bean that doesn’t require soaking. Start testing split peas after 30 minutes – they can overcook quickly into mush.
How to Tell When Beans Are Done
Because boiling times are estimates, you’ll need to verify doneness. Here are some ways to test when beans are ready:
-
Scoop out a bean and squeeze it gently between your fingers. It should be tender and just starting to mush.
-
Take a bean and bite into it. It should be uniformly tender throughout.
-
Mash a bean against the side of the pot with a fork or spoon. It should crush easily.
-
Spoon out a few beans and taste them. They should be soft and creamy but still intact.
The beans should reach a state of tender firmness where they are soft enough to eat but still hold their shape well. This ensures they will retain their texture in salads, soups, and other recipes.
Tips for Boiling Beans Faster
Looking for ways to decrease total boiling time without compromising quality? Consider these options:
-
Use a pressure cooker. The intense pressure significantly cuts cooking time.
-
Quick soak. Bring beans to a boil for 2-3 minutes then soak for 1 hour before cooking.
-
Add acidic ingredients at the end. Acids like tomato, lemon juice, and vinegar can prevent beans from softening properly.
-
Use soft water. Hard water makes beans tougher – use filtered water if possible.
-
Trim skins after cooking. Removing skins of larger beans like chickpeas reduces overall cooking time.
Putting Boiled Beans to Use
Once boiled to tender perfection, beans unlock a world of possibilities in the kitchen. Here are just a few ways to put your boiled beans to use:
-
Mash beans into dips and spreads like hummus.
-
Toss whole beans into salads for added protein.
-
Make bean soups like minestrone, black bean, and white bean.
-
Use boiled beans in stews like cassoulet and chili.
-
Serve beans as a side dish seasoned with herbs and olive oil.
-
Puree beans with broth for a creamy bean soup.
-
Make veggie bean burgers by mashing beans with other ingredients.
Cooking Dried Beans – Exceptions
My favorite way to cook dried beans is with this method. It works for black beans, pinto beans, cannellini beans, kidney beans, cranberry beans, and more. However, there are a few exceptions to the rule:
- Lentils. You don’t have to soak these beans before cooking them. Each type has a different texture and a short cooking time. Here’s how to cook black, green, brown, and red lentils.
- Split peas. Also, green and yellow split peas cook quickly and don’t need to be soaked. It takes about 25 minutes to cook green split peas and 30 to 40 minutes to cook yellow split peas. Both are great for soups because they cook down into a smooth, creamy puree.
- Adzuki beans. If you can find these little red beans, I really think you should try them. They taste great when cooked for 35 to 40 minutes with salt and any aromatics you like (read more about these below!).
To make dried beans taste even better, cook them with sea salt and water. Then, add an onion, garlic, or other aromatics to the pot. These simple additions turn the starchy bean cooking liquid into a fragrant broth that tastes just as good as the beans themselves. Here are a few of my favorite aromatics:
- A strip of kombu: You don’t have to use this, but it makes the beans easier to digest.
- You can use quartered onions, halves of shallots, or smashed garlic cloves for onions and garlic.
- Herbs: A fresh sprig of thyme or rosemary, or the leaves or stems of sage, parsley, or cilantro I often add frozen herbs to my home cooked beans.
- Ground black pepper, bay leaves, dried chiles, or black peppercorns are all spices.
- Fruit and vegetable scraps, like celery leaves, onion ends, fennel fronds, and more! I freeze these to use when I cook beans or make vegetable stock.
Add one or more aromatics when you add the salt, 30 minutes into the bean cooking process. When the beans are tender, remove and discard any add-ins before you eat. Let me know what variations you try!.
Loved learning how to cook beans? Try cooking one of these pantry staples next:
Then, find 30+ pantry-friendly recipes here!
How to Cook Beans
Cooking dried beans is easy! Here’s what you need to do:
- Pick them over. Many times, small rocks or other things get mixed in with dried beans. Sort the beans before you cook them. Discard this debris along with any shriveled or discolored beans.
- To soak or not to soak? I strongly advise that you soak your beans before cooking them. Not only will they be ready faster, but they’ll also be much easier to digest. Put the dried beans in a large bowl and add enough water to cover them by 2 to 3 inches. Discard any beans that float. After that, let the beans soak for at least eight hours or overnight. In the morning, drain and rinse the soaked beans.
- It’s time to cook! Put the soaked beans in a big pot and add two inches of water to cover them. If the beans haven’t been soaked yet, rinse them in a fine mesh strainer before putting them in the pot. Bring the water to a slow boil, then lower the heat and let it simmer for 30 minutes. Remove any foam that forms on top and throw it away.
- Add seasonings & continue cooking. Add salt to the beans after they’ve been cooking for 30 minutes. Keep cooking the beans until they are soft. If they start to look dry, add more water. Depending on how big and fresh your beans are, the cooking time could go up by 30 minutes to two hours. I recommend checking them every 30 minutes.
When the beans are tender, season to taste and remove them from the heat. Put the beans in a container that won’t let air in and put it in the fridge for up to five days. You can also freeze them for several months. For the full recipe, see below.
The Secret to Cooking Beans The Right Way So You’re Not Farting All Day!
FAQ
What makes beans boil faster?
What happens if you don’t soak beans before cooking?
Is it better to cook beans with the lid on or off?
How long do you boil the beans until they are tender?