A bag of dried beans in the cupboard is a plant protein that’s both cheap and long-lasting, ready to become soup, stew, salad, or a veggie patty. Many skip it thinking bean cookery is a hassle, but it’s really quite simple.
The key lies in the soaking and in salting at the right moment. Once you grasp a few small principles, you’ll find cooking dried beans is both more flexible and tastier than canned.
Soaking for Faster, Gentler Cooking
Soak beans in cold water for hours, ideally overnight, so they absorb water, cook tender fast, and shed some of the compounds that cause gas. Pour off the soaking water and use fresh water to cook.
If you forget to soak, use the quick method: boil the beans a few minutes, turn off the heat, cover, and let them sit an hour. This shortens the time but gives a similar result.
Salting and Acid at the Right Time
Don’t add salt or acidic things like tomatoes and vinegar at the start, as they toughen the skins and slow softening. Cook the beans until nearly tender, then add salt and acidic ingredients.
Salt added at the end both flavors the beans and doesn’t hinder softening. A pinch at the right moment seasons the beans through and through.
Low Heat and Skimming Foam
Cook beans at a bare simmer rather than a rolling boil, since hard boiling breaks them up and turns them mushy. A gentle shimmer is enough to cook them slowly while keeping their shape.
As they cook, skim off the foam that rises to the top for a clearer broth and gentler beans. Adding a piece of kombu or a bay leaf to the pot also helps make them easier to digest.
Knowing When Beans Are Done
Beans are ready when you crush one gently between two fingers and it’s soft all through with no hard core. Cooking time varies by type and age, from about forty minutes to over an hour.
Older beans stored a long time usually take longer to soften, so don’t worry if the pot needs more time. Taste a few to be sure rather than guessing by the clock.
Storing Cooked Beans for Convenience
Cooking a big batch and freezing portions is a wonderful time-saver. Store the beans with a little of their cooking liquid in airtight containers, freeze for a few months, and thaw as needed.
Ready-cooked beans let you build a meal fast: add them to soup, toss in salad, sauté with vegetables, or mash into a dip. Having cooked beans in the freezer means a wholesome protein on hand all week.
Cooking dried beans is nowhere near the hassle rumored, needing only a soak first and salt at the right time. Once it becomes second nature, you’ll find this humble bean a trusted friend of the thrifty, wholesome kitchen.