How to cook dried red beans faster?












8














I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three hours.



Are there any tips or tricks to cook them faster?










share|improve this question









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K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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  • 11




    NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
    – Binary Worrier
    yesterday








  • 1




    @BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
    – Rapitor
    yesterday












  • @BinaryWorrier Thanks for important information.
    – K. Sopheak
    yesterday






  • 1




    Pressure cooker
    – Chloe
    23 hours ago






  • 1




    @rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
    – user20637
    15 hours ago
















8














I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three hours.



Are there any tips or tricks to cook them faster?










share|improve this question









New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
















  • 11




    NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
    – Binary Worrier
    yesterday








  • 1




    @BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
    – Rapitor
    yesterday












  • @BinaryWorrier Thanks for important information.
    – K. Sopheak
    yesterday






  • 1




    Pressure cooker
    – Chloe
    23 hours ago






  • 1




    @rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
    – user20637
    15 hours ago














8












8








8


1





I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three hours.



Are there any tips or tricks to cook them faster?










share|improve this question









New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night, then cook for another two or three hours.



Are there any tips or tricks to cook them faster?







cooking-time beans






share|improve this question









New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.











share|improve this question









New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this question




share|improve this question








edited yesterday









Kat

134110




134110






New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









asked yesterday









K. Sopheak

1437




1437




New contributor




K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.





New contributor





K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






K. Sopheak is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.








  • 11




    NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
    – Binary Worrier
    yesterday








  • 1




    @BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
    – Rapitor
    yesterday












  • @BinaryWorrier Thanks for important information.
    – K. Sopheak
    yesterday






  • 1




    Pressure cooker
    – Chloe
    23 hours ago






  • 1




    @rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
    – user20637
    15 hours ago














  • 11




    NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
    – Binary Worrier
    yesterday








  • 1




    @BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
    – Rapitor
    yesterday












  • @BinaryWorrier Thanks for important information.
    – K. Sopheak
    yesterday






  • 1




    Pressure cooker
    – Chloe
    23 hours ago






  • 1




    @rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
    – user20637
    15 hours ago








11




11




NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
– Binary Worrier
yesterday






NB: For those that may not know, eating badly prepared red/kidney beans will make you quite ill Red kedney bean toxins
– Binary Worrier
yesterday






1




1




@BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
– Rapitor
yesterday






@BinaryWorrier sounds like OP is making adzuki beans, not kidney beans. they are notorious for needing a lot of work, but incredibly tasty dessert/snack treat.
– Rapitor
yesterday














@BinaryWorrier Thanks for important information.
– K. Sopheak
yesterday




@BinaryWorrier Thanks for important information.
– K. Sopheak
yesterday




1




1




Pressure cooker
– Chloe
23 hours ago




Pressure cooker
– Chloe
23 hours ago




1




1




@rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
– user20637
15 hours ago




@rumtscho deleted my answer about toxicity commenting "Hi, this is a good point to make, but somewhere else made it in a comment already, and that's where it belongs". I don't know how to respond except by commenting on the question. I posted an answer because it is safety critical information which should be permanently associated with the question and I thought (perhaps wrongly) that comments were transitory. Happy to be corrected.
– user20637
15 hours ago










4 Answers
4






active

oldest

votes


















16














If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.



If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.



If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.






share|improve this answer





















  • Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
    – K. Sopheak
    yesterday



















8














What is the dish you are trying to make?



If you are looking to soften the beans quickly you can use a pressure cooker.






share|improve this answer








New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.


















  • Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
    – K. Sopheak
    yesterday






  • 3




    @K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
    – Joe
    yesterday






  • 1




    Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
    – Paul Draper
    yesterday










  • ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
    – weets
    1 hour ago



















3














You can soak it for 45 minutes in warm or simmering water. When that happens you'll end up with a lot of indigestible sugars in the water so you'll want to pour that off and then boil them in water. I think you'll end up with more indigestible sugars in the water after that so you'll want to pour those off too and then you can get into a 2-3 hour cook time. When you finish that they should be edible, but they won't be soft. They'll come out with a bit of bite.



There are a couple of things you can do to drastically reduce even this cooking time. The first is that you can cook what gets sold at walmart and other places as lentils. This don't require pre-soaking and can be cooked in like 45 minutes. You can also use a pressure cooker or an instant pot. This will allow you to cook at higher temperatures, but it won't do anything about the pre-soak time. The most effective thing you can do to reduce cook time would be to buy canned beans. Canned beans are a lot less cost effective when it comes to calories per pound/gram, but you save an absolute ton of time since the beans are already cooked.



I typically just put the beans in some water in the fridge to soak them on the week I know I want to cook them. That generally gives them enough time to pre-soak properly and it prevents them from growing if I don't cook them the next day. Generally speaking if you want to cook dried beans, you're going to have to do something like this.



You can also just cook the beans till they're soft. I know that works with chickpeas. I feel like I get better results when I pre-soak though.






share|improve this answer



















  • 2




    You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
    – Joe
    yesterday








  • 1




    @joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
    – Steve
    yesterday






  • 1




    There are ways to get around the pre-soak with a pressure cooker.
    – user3067860
    yesterday






  • 1




    @user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
    – Steve
    yesterday






  • 1




    @Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
    – user3067860
    yesterday



















1














I generally just do a 10 minute boil, 1 hour rest, then simmer for 15-2 hours. But this blogpage suggests that you don't even need the resting period. Essentially her trick is to avoid packaged dried beans and use the bulk beans available in some stores. No idea where that would be in my area, but... How to Cook Dried Beans - The Quick and Easy Method






share|improve this answer





















  • That is good tip. Thank you for sharing
    – K. Sopheak
    yesterday











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4 Answers
4






active

oldest

votes








4 Answers
4






active

oldest

votes









active

oldest

votes






active

oldest

votes









16














If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.



If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.



If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.






share|improve this answer





















  • Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
    – K. Sopheak
    yesterday
















16














If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.



If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.



If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.






share|improve this answer





















  • Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
    – K. Sopheak
    yesterday














16












16








16






If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.



If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.



If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.






share|improve this answer












If you want to reduce total preparation time, you can skip the soak. Then you can just boil for about 4-6 hours, instead of soaking overnight. This is not a tradeoff most cooks are willing to make, since it wastes quite a bit of energy, and reduces the taste qualities of the prepared beans somewhat.



If you want it even faster, as weets mentioned, pressure cooking is the way to go. Then you can get away with about 45-50 minutes for unsoaked and 25 minutes for soaked beans - that's the time spent at pressure, the total time will depend on the warming up time, which differs with pressure cooker type and total amount of beans you are cooking at once. The same preference for soaked beans applies with pressure cooking.



If these times don't work for you, you cannot reduce them, but you can switch to buying canned beans. The disadvantages there are the higher cost, higher storage volume, and the fact that some brands have off tastes.







share|improve this answer












share|improve this answer



share|improve this answer










answered yesterday









rumtscho

79.6k27186348




79.6k27186348












  • Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
    – K. Sopheak
    yesterday


















  • Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
    – K. Sopheak
    yesterday
















Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
– K. Sopheak
yesterday




Thank you for reply. You are right. It is a tradeoff. Canned bean maybe the easiest. Wait if there is another answer idea.
– K. Sopheak
yesterday













8














What is the dish you are trying to make?



If you are looking to soften the beans quickly you can use a pressure cooker.






share|improve this answer








New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.


















  • Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
    – K. Sopheak
    yesterday






  • 3




    @K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
    – Joe
    yesterday






  • 1




    Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
    – Paul Draper
    yesterday










  • ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
    – weets
    1 hour ago
















8














What is the dish you are trying to make?



If you are looking to soften the beans quickly you can use a pressure cooker.






share|improve this answer








New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.


















  • Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
    – K. Sopheak
    yesterday






  • 3




    @K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
    – Joe
    yesterday






  • 1




    Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
    – Paul Draper
    yesterday










  • ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
    – weets
    1 hour ago














8












8








8






What is the dish you are trying to make?



If you are looking to soften the beans quickly you can use a pressure cooker.






share|improve this answer








New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









What is the dish you are trying to make?



If you are looking to soften the beans quickly you can use a pressure cooker.







share|improve this answer








New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









share|improve this answer



share|improve this answer






New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.









answered yesterday









weets

862




862




New contributor




weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.





New contributor





weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.






weets is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.












  • Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
    – K. Sopheak
    yesterday






  • 3




    @K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
    – Joe
    yesterday






  • 1




    Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
    – Paul Draper
    yesterday










  • ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
    – weets
    1 hour ago


















  • Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
    – K. Sopheak
    yesterday






  • 3




    @K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
    – Joe
    yesterday






  • 1




    Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
    – Paul Draper
    yesterday










  • ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
    – weets
    1 hour ago
















Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
– K. Sopheak
yesterday




Thank for your reply. Actually, I want to make dessert. It is red bean soup dessert, which I will add some water, sugar and a little bit of salt.
– K. Sopheak
yesterday




3




3




@K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
– Joe
yesterday




@K.Sopheak : pressure cooking will work with that. It's especially useful when you cook the beans separately, then add in other stuff. (it can dull some other flavors while cooking under pressure)
– Joe
yesterday




1




1




Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
– Paul Draper
yesterday




Pressure cooker is the way to go for beans. You can get them reasonably soft in under an hour without pre-soaking.
– Paul Draper
yesterday












ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
– weets
1 hour ago




ah! if it's red bean soup then after pressure cooking you'll want to open it to continue boiling, and stir continuously for a bit to get that slightly thickened red bean soup 沙 texture
– weets
1 hour ago











3














You can soak it for 45 minutes in warm or simmering water. When that happens you'll end up with a lot of indigestible sugars in the water so you'll want to pour that off and then boil them in water. I think you'll end up with more indigestible sugars in the water after that so you'll want to pour those off too and then you can get into a 2-3 hour cook time. When you finish that they should be edible, but they won't be soft. They'll come out with a bit of bite.



There are a couple of things you can do to drastically reduce even this cooking time. The first is that you can cook what gets sold at walmart and other places as lentils. This don't require pre-soaking and can be cooked in like 45 minutes. You can also use a pressure cooker or an instant pot. This will allow you to cook at higher temperatures, but it won't do anything about the pre-soak time. The most effective thing you can do to reduce cook time would be to buy canned beans. Canned beans are a lot less cost effective when it comes to calories per pound/gram, but you save an absolute ton of time since the beans are already cooked.



I typically just put the beans in some water in the fridge to soak them on the week I know I want to cook them. That generally gives them enough time to pre-soak properly and it prevents them from growing if I don't cook them the next day. Generally speaking if you want to cook dried beans, you're going to have to do something like this.



You can also just cook the beans till they're soft. I know that works with chickpeas. I feel like I get better results when I pre-soak though.






share|improve this answer



















  • 2




    You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
    – Joe
    yesterday








  • 1




    @joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
    – Steve
    yesterday






  • 1




    There are ways to get around the pre-soak with a pressure cooker.
    – user3067860
    yesterday






  • 1




    @user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
    – Steve
    yesterday






  • 1




    @Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
    – user3067860
    yesterday
















3














You can soak it for 45 minutes in warm or simmering water. When that happens you'll end up with a lot of indigestible sugars in the water so you'll want to pour that off and then boil them in water. I think you'll end up with more indigestible sugars in the water after that so you'll want to pour those off too and then you can get into a 2-3 hour cook time. When you finish that they should be edible, but they won't be soft. They'll come out with a bit of bite.



There are a couple of things you can do to drastically reduce even this cooking time. The first is that you can cook what gets sold at walmart and other places as lentils. This don't require pre-soaking and can be cooked in like 45 minutes. You can also use a pressure cooker or an instant pot. This will allow you to cook at higher temperatures, but it won't do anything about the pre-soak time. The most effective thing you can do to reduce cook time would be to buy canned beans. Canned beans are a lot less cost effective when it comes to calories per pound/gram, but you save an absolute ton of time since the beans are already cooked.



I typically just put the beans in some water in the fridge to soak them on the week I know I want to cook them. That generally gives them enough time to pre-soak properly and it prevents them from growing if I don't cook them the next day. Generally speaking if you want to cook dried beans, you're going to have to do something like this.



You can also just cook the beans till they're soft. I know that works with chickpeas. I feel like I get better results when I pre-soak though.






share|improve this answer



















  • 2




    You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
    – Joe
    yesterday








  • 1




    @joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
    – Steve
    yesterday






  • 1




    There are ways to get around the pre-soak with a pressure cooker.
    – user3067860
    yesterday






  • 1




    @user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
    – Steve
    yesterday






  • 1




    @Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
    – user3067860
    yesterday














3












3








3






You can soak it for 45 minutes in warm or simmering water. When that happens you'll end up with a lot of indigestible sugars in the water so you'll want to pour that off and then boil them in water. I think you'll end up with more indigestible sugars in the water after that so you'll want to pour those off too and then you can get into a 2-3 hour cook time. When you finish that they should be edible, but they won't be soft. They'll come out with a bit of bite.



There are a couple of things you can do to drastically reduce even this cooking time. The first is that you can cook what gets sold at walmart and other places as lentils. This don't require pre-soaking and can be cooked in like 45 minutes. You can also use a pressure cooker or an instant pot. This will allow you to cook at higher temperatures, but it won't do anything about the pre-soak time. The most effective thing you can do to reduce cook time would be to buy canned beans. Canned beans are a lot less cost effective when it comes to calories per pound/gram, but you save an absolute ton of time since the beans are already cooked.



I typically just put the beans in some water in the fridge to soak them on the week I know I want to cook them. That generally gives them enough time to pre-soak properly and it prevents them from growing if I don't cook them the next day. Generally speaking if you want to cook dried beans, you're going to have to do something like this.



You can also just cook the beans till they're soft. I know that works with chickpeas. I feel like I get better results when I pre-soak though.






share|improve this answer














You can soak it for 45 minutes in warm or simmering water. When that happens you'll end up with a lot of indigestible sugars in the water so you'll want to pour that off and then boil them in water. I think you'll end up with more indigestible sugars in the water after that so you'll want to pour those off too and then you can get into a 2-3 hour cook time. When you finish that they should be edible, but they won't be soft. They'll come out with a bit of bite.



There are a couple of things you can do to drastically reduce even this cooking time. The first is that you can cook what gets sold at walmart and other places as lentils. This don't require pre-soaking and can be cooked in like 45 minutes. You can also use a pressure cooker or an instant pot. This will allow you to cook at higher temperatures, but it won't do anything about the pre-soak time. The most effective thing you can do to reduce cook time would be to buy canned beans. Canned beans are a lot less cost effective when it comes to calories per pound/gram, but you save an absolute ton of time since the beans are already cooked.



I typically just put the beans in some water in the fridge to soak them on the week I know I want to cook them. That generally gives them enough time to pre-soak properly and it prevents them from growing if I don't cook them the next day. Generally speaking if you want to cook dried beans, you're going to have to do something like this.



You can also just cook the beans till they're soft. I know that works with chickpeas. I feel like I get better results when I pre-soak though.







share|improve this answer














share|improve this answer



share|improve this answer








edited yesterday

























answered yesterday









Steve

44126




44126








  • 2




    You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
    – Joe
    yesterday








  • 1




    @joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
    – Steve
    yesterday






  • 1




    There are ways to get around the pre-soak with a pressure cooker.
    – user3067860
    yesterday






  • 1




    @user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
    – Steve
    yesterday






  • 1




    @Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
    – user3067860
    yesterday














  • 2




    You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
    – Joe
    yesterday








  • 1




    @joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
    – Steve
    yesterday






  • 1




    There are ways to get around the pre-soak with a pressure cooker.
    – user3067860
    yesterday






  • 1




    @user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
    – Steve
    yesterday






  • 1




    @Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
    – user3067860
    yesterday








2




2




You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
– Joe
yesterday






You can use hotter than just 'warm' water. What you basically describe is often called the 'hot soak' method. It reduces the time needed to soak the beans. (some say it's not as good for texture, but like you said, gets rid of the indigestable sugars, and it's better than just cooking without any soak (in terms of texture, not time))
– Joe
yesterday






1




1




@joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
– Steve
yesterday




@joe edited my question to include that. Thanks for correcting me. It's been a while since I've done that.
– Steve
yesterday




1




1




There are ways to get around the pre-soak with a pressure cooker.
– user3067860
yesterday




There are ways to get around the pre-soak with a pressure cooker.
– user3067860
yesterday




1




1




@user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
– Steve
yesterday




@user3067860 That would make a good answer for this question. I myself am curious as to how you do that.
– Steve
yesterday




1




1




@Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
– user3067860
yesterday




@Steve rumtscho's answer lists cooking times for unsoaked beans... but basically you just cook for about twice as long.
– user3067860
yesterday











1














I generally just do a 10 minute boil, 1 hour rest, then simmer for 15-2 hours. But this blogpage suggests that you don't even need the resting period. Essentially her trick is to avoid packaged dried beans and use the bulk beans available in some stores. No idea where that would be in my area, but... How to Cook Dried Beans - The Quick and Easy Method






share|improve this answer





















  • That is good tip. Thank you for sharing
    – K. Sopheak
    yesterday
















1














I generally just do a 10 minute boil, 1 hour rest, then simmer for 15-2 hours. But this blogpage suggests that you don't even need the resting period. Essentially her trick is to avoid packaged dried beans and use the bulk beans available in some stores. No idea where that would be in my area, but... How to Cook Dried Beans - The Quick and Easy Method






share|improve this answer





















  • That is good tip. Thank you for sharing
    – K. Sopheak
    yesterday














1












1








1






I generally just do a 10 minute boil, 1 hour rest, then simmer for 15-2 hours. But this blogpage suggests that you don't even need the resting period. Essentially her trick is to avoid packaged dried beans and use the bulk beans available in some stores. No idea where that would be in my area, but... How to Cook Dried Beans - The Quick and Easy Method






share|improve this answer












I generally just do a 10 minute boil, 1 hour rest, then simmer for 15-2 hours. But this blogpage suggests that you don't even need the resting period. Essentially her trick is to avoid packaged dried beans and use the bulk beans available in some stores. No idea where that would be in my area, but... How to Cook Dried Beans - The Quick and Easy Method







share|improve this answer












share|improve this answer



share|improve this answer










answered yesterday









elbrant

49719




49719












  • That is good tip. Thank you for sharing
    – K. Sopheak
    yesterday


















  • That is good tip. Thank you for sharing
    – K. Sopheak
    yesterday
















That is good tip. Thank you for sharing
– K. Sopheak
yesterday




That is good tip. Thank you for sharing
– K. Sopheak
yesterday










K. Sopheak is a new contributor. Be nice, and check out our Code of Conduct.










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