Soaking Beans: Quick, Overnight or Different for Each Bean?

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Discussion Overview

This thread explores various methods for soaking beans, including quick soak and overnight soak techniques, as well as personal experiences with different types of beans. Participants share their preferences and cooking methods, discussing the impact of soaking on cooking time and flavor.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant mentions transitioning from canned beans to dry beans and expresses confusion about soaking methods.
  • Another participant prefers the quick soak method due to forgetfulness but reports good results with various beans.
  • One participant shares a unique quick soak method involving baking soda to reduce cooking time and gas.
  • Another participant states they never pre-soak beans and simply extend cooking time instead.
  • One participant consistently uses the overnight soak method, citing it as their long-standing practice.
  • Another participant mentions using a crock pot without soaking, indicating a preference for convenience.
  • One participant notes a dislike for the odor associated with the quick soak method but acknowledges both methods work.
  • Some participants discuss the use of baking soda, with mixed opinions on its effectiveness and safety.
  • One participant shares a detailed soaking and cooking method, emphasizing pre-heating the crock pot to save time.
  • Another participant references a book with guidelines on soaking and cooking beans, including the use of baking soda.
  • One participant mentions using a pressure cooker for beans, providing specific cooking times for various types.

Areas of Agreement / Disagreement

Views differ on the preferred soaking method, with some participants favoring quick soaking and others preferring overnight soaking. There is no clear consensus on the use of baking soda in the soaking process.

Contextual Notes

Participants share personal experiences and methods, reflecting a range of practices and preferences in cooking with beans. The discussion highlights the diversity of approaches within the community.

Who May Find This Useful

Consultants interested in cooking techniques and bean preparation may find the shared experiences and methods relevant to their culinary practices.

C
ChefBeckyD
Gold Member
Messages
20,320
I have always used canned/jarred beans.
But now, trying to live more cheaply/simply, I've purchased dry beans. I've read several articles about soaking beans before you use them but I'm confused.
Is it better to do the quick soak method, or the overnight soak method? Right now I have black beans, and small red kidney beans, and Great Northern beans...does the soaking method change with the type of bean? I've only ever used dried split peas, and dried lentils, because those don't have to be soaked...
I'd like to use the Northern Beans to make baked beans for dinner tonight, is it still possible?
 
I almost always use the quick soak method b/c I end up forgetting the night before to soak. And everytime they turn out great! I've done it w/ the northern beans, lima beans, pinto's, and black eyed peas.
 
Hi Becky,

I'm a fan of my own "quick soak" (I picked it up from the Cajun Chef...Justin something or other). It takes the "gas" out of them, too! Cover the dry beans in water and dump a bunch of baking soda on top (about 1/4 cup or so...I just eyeball it). Then cook it about 20 minutes. Keep an eye on it because it will foam up and boil over (at least with the black beans it does). Then drain and rinse well (until the water runs clear)...then off you go with your recipe as you like.

I've been known to make black beans and rice with this method and dinner is on the table in less than an hour.

HTH
 
  • Thread starter
  • #4
Thanks to both of you! I'm going to try a quick soak for some Northern Beans!
 
I never pre soak just dump them in and add an extra hour or so to my cooking time
I add a whole raw potato for the "gas factor"
 
I always soak them overnight. I just have always done it that way.
 
I dont' soak them any more - just throw them in the crock pot and let them cook most of the day.
 
I like the overnight soak personally. I find that the quick soak method is a little stinkier......

But both work...and I almost always prefer dried beans.
 
I saw this thread earlier, Becky, and then got sidetracked before I could look for my info. I remember reading something about using baking soda when soaking beans and (if I remember correctly) it was bad. Let me try to find that in my reference books.
 
Well, I'm hoping my beans work out today... Normally I throw them in the crockpot overnight with the requied amount of water, then in the morning add the tom sauce, chili, salt etc. But I keep changing my mind about dinner tonight, and decided to do beans (trying to empty out the pantry too...). So, my method today is:

Rinse the beans with hot water. Pre-heat the crock pot by filling with hot water from the tap and emptying out. Instead of adding 4 cups cold water, I added boiling water. Hopefully all of that pre-heating will take an hour or two off the normal cooking time, I figure a cold crock pot and cold water take a LONG time to heat up, so this has got to save some time...

Becky - how did your black beans turn out? I've never done them from scratch...
 
  • Thread starter
  • #11
AnnieBee said:
Well, I'm hoping my beans work out today... Normally I throw them in the crockpot overnight with the requied amount of water, then in the morning add the tom sauce, chili, salt etc. But I keep changing my mind about dinner tonight, and decided to do beans (trying to empty out the pantry too...). So, my method today is:

Rinse the beans with hot water. Pre-heat the crock pot by filling with hot water from the tap and emptying out. Instead of adding 4 cups cold water, I added boiling water. Hopefully all of that pre-heating will take an hour or two off the normal cooking time, I figure a cold crock pot and cold water take a LONG time to heat up, so this has got to save some time...

Becky - how did your black beans turn out? I've never done them from scratch...
Click to expand...

Well, I was going to do Northern Beans, actually - for Baked Beans. But I got sidetracked doing my pantry inventory, and we ended up having leftovers for dinner.:rolleyes:

Tonight is Taco Night with friends (I have 7 people coming to me house this evening!:eek:) so the Baked Beans are on the schedule for tomorrow. I'll let you know then.


I'm interested in what Ann came up with regarding the baking soda soaking method?
 
Yep I was wondering too. My packet of beans said to add 1/8 tsp of soda for every lb of beans if you live in a hard water area, or else the cooking time would be longer. Wierd! But it did not mention it for soaking or "gas removal!"

1/4 cup of soda seems like a lot, even if it is just for the soaoking and is rinsed off...
 
I couldn't find the info about soda being not good for beans. But I did find a couple of pages of interesting info - too much to type out here. If you have (or have access to) a copy of Brilliant Food Tips and Cooking Tricks, check out pages 28-30.That book does indicate to soak rinsed beans in 4 times the volume of cold water (4 cups water for 1 cup beans) for 6-8 hours. Beans should double in size, and be moist all the way through when cut open.Their quick-soak method is 4 times the cold water as beans in a saucepan, bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and let sit about an hour.To soften beans, add salt when soaking, and change the water before cooking. Do not salt when cooking, that toughens them. Add acidic ingredients and salt after the beans have cooked through to prevent them getting tough.Cook on low and uncovered to keep the beans from bursting.AHA! Here it is-- To soften up tough, slow to cook beans, add baking soda to the cooking water, starting with 1/2 teaspoon and increasing as needed.It also mentions that beans actually take more time in a slow cooker than on the stove top, but it's more convenient because it's unattended cooking.
 
  • Thread starter
  • #14
chefann said:
I couldn't find the info about soda being not good for beans. But I did find a couple of pages of interesting info - too much to type out here. If you have (or have access to) a copy of Brilliant Food Tips and Cooking Tricks, check out pages 28-30.

That book does indicate to soak rinsed beans in 4 times the volume of cold water (4 cups water for 1 cup beans) for 6-8 hours. Beans should double in size, and be moist all the way through when cut open.

Their quick-soak method is 4 times the cold water as beans in a saucepan, bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and let sit about an hour.

To soften beans, add salt when soaking, and change the water before cooking. Do not salt when cooking, that toughens them. Add acidic ingredients and salt after the beans have cooked through to prevent them getting tough.

Cook on low and uncovered to keep the beans from bursting.

AHA! Here it is-- To soften up tough, slow to cook beans, add baking soda to the cooking water, starting with 1/2 teaspoon and increasing as needed.

It also mentions that beans actually take more time in a slow cooker than on the stove top, but it's more convenient because it's unattended cooking.
Click to expand...


Thanks so much, Ann!:thumbup:
 
You got a pressure cooker, Becky? The book has a chart for pressure cooking beans to reduce the cooking time.For every cup dried beans cooked under pressure, add 3 cups water and 1 teaspoon oil (to prevent foaming). Follow the chart for cooking times. When prescribed time is up, release pressure immediately.Beans (1 cup dry) - Soaked (min); Unsoaked (min)
Black (turtle) - 14; 20
Chickpeas - 18; 30
Fava - 17; 24
Great Northern - 13; 25
Lentils - N/A; 7
Lima - 7; 13
Navy - 10; 17
Peas, split - N/A; 7
Pinto - 7; 22
Red Kidney - 12; 20
Soybeans - 17; 30
White Kidney - 12; 22
 
Ann, that is great info. Thanks!

Of course I totally goofed... I forgot to plug the crock-pot in!!! In my defense, DH has plugged in our huge humidifier right where I plug in the crock pot, and the cord is also white, so at a glance it looked as though it was plugged in.

So much for getting it started quickly... I just nuked them for a while to get them hot again, and now the crock is back in the... heated outside part - what is that called?

I might be having to add a little of that baking soda to speed thigns up a little :)
 
See, this is why I just use canned beans! :D

I think when I was first married I tried using dry beans and I messed it all up, plus there were little rocks in the beans and I just was frustrated to have to sort through them too! :eek: My hat goes off to you guys taking the time to use the dry beans! :chef:
 
I think in 10 years of marriage, I've had beans in my house twice! Both times were for my mom. DH doesn't like them, I never ate them growing up so we've never had them.Take it back, I do eat refried beans once in a great while...Maybe someday I'll expand my horizons, but not buying any this month! ;)
 
Overnight method. I have tried the quick soak method and it just wasn't the same. We eat lots of BEANS! Love them whole, or refried. They are good and cheap.
I can make chalupas, bean and cheese tacos, nachos, soups, etc... for me and the kids during lunch and we love it!! When you stay home with kids everyday to homeschool you have to be creative. Sandwiches, frozen pizza and soup don't always cut it.

Debbie :D
 
I've done dried beans a couple of times, but then went back to canned! I'm the only one who will eat beans in my house and a whole bag for myself is just too much! Can you freeze beans once cooked?? I would think they would turn to mush.
 
  • Thread starter
  • #22
chefshawna said:
I've done dried beans a couple of times, but then went back to canned! I'm the only one who will eat beans in my house and a whole bag for myself is just too much! Can you freeze beans once cooked?? I would think they would turn to mush.
Click to expand...

Beans freeze really well. Even using just canned beans, I've always made a big batch of baked beans, or red beans and rice, and frozen part of it.
 
babywings76 said:
See, this is why I just use canned beans! :D

I think when I was first married I tried using dry beans and I messed it all up, plus there were little rocks in the beans and I just was frustrated to have to sort through them too! :eek: My hat goes off to you guys taking the time to use the dry beans! :chef:
Click to expand...

Where did you get rocks in your beans? That's scary!
 
pcchefjane said:
Where did you get rocks in your beans? That's scary!
Click to expand...

They were just typical dry beans from a regular grocery store. I figured that's why I had heard from someone about sorting the beans first, figured this was normal. :eek: It scared me away from ever doing dry beans again! :thumbdown:
 
Wow, you guys are impressive. I'm not really a bean fan, except for green beans and I don't think they count.;)

The only beans I've had any dealings with are the dehydrated beans at Taco Bell when I worked there in High School (2 yrs ago? - yeah right LOL). They looked like corn flakes till we put them in water, it was strange.
 
babywings76 said:
They were just typical dry beans from a regular grocery store. I figured that's why I had heard from someone about sorting the beans first, figured this was normal. :eek: It scared me away from ever doing dry beans again! :thumbdown:
Click to expand...

The rocks are from the harvesting. It shows they're a natural farm product. :) And, yes, that's why you're supposed to pick through them, to remove rocks, twigs, and spoiled beans.
 

Frequently Asked Questions

What is the best method for soaking beans: quick soak, overnight soak, or different for each type of bean?

The best method for soaking beans can vary depending on the type of bean. Generally, a quick soak method is suitable for most beans, where you boil them for a few minutes and then let them sit for an hour. Overnight soaking is ideal for larger beans like kidney or pinto beans, as it helps to soften them more effectively. Some smaller beans, like lentils, do not require soaking at all.

How do I perform a quick soak for beans?

To perform a quick soak, rinse the beans under cold water to remove any debris. Then, place them in a pot with enough water to cover them by about two inches. Bring the water to a boil and let it boil for 2-3 minutes. After boiling, remove the pot from heat, cover it, and let the beans sit for about an hour before draining and cooking.

Is overnight soaking necessary for all types of beans?

No, overnight soaking is not necessary for all types of beans. While larger beans benefit from an overnight soak, smaller beans like lentils and split peas can be cooked directly without soaking. However, soaking can help reduce cooking time and improve digestibility for many beans.

What are the benefits of soaking beans before cooking?

Soaking beans before cooking has several benefits. It helps to reduce cooking time, making the beans softer and more palatable. Soaking also helps to remove some of the indigestible sugars that can cause gas and bloating. Additionally, soaking can enhance the beans' flavor and texture during cooking.

Can I soak beans for too long?

Yes, beans can be soaked for too long, which may lead to a mushy texture and loss of flavor. Generally, it is recommended to soak beans for no more than 12 hours. If you accidentally soak them longer, it's best to drain and rinse them before cooking to minimize any negative effects.

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