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Easy Bean Recipes

How to Soak Dried Beans

HOW TO SOAK DRIED BEANS

There are two ways to soak dried beans: the quick-soak method and the overnight soak.  Step-by-step instructions are listed in detail below.  See the FAQ at the end for any further questions.

The Quick-Soak Method

  1. Measure out the amount of dried beans that the recipe calls for and place them in a colander.  Carefully inspect the beans and remove any small stones, debris, and questionable-looking beans.
  2. Rinse the beans in the colander under cold running water.  Move the beans around with your hand while under the running water so that the beans are thoroughly washed.
  3. Place the beans in a large pot.  Fill the pot with enough water so that the water level is at least 2-3 inches above the beans.  The general rule is three parts water to one part beans.  Be sure to leave enough room in the pot so that the water can boil without spilling over the top
  4. Place the pot of beans on the stove and turn the heat to high. Bring the water to a boil, uncovered.  After cooking at a full boil for two minutes, turn the heat off and immediately cover the pot.
  5. Let the beans soak, covered, for at least 90 minutes.  Larger beans and old beans will benefit from longer soaking times.
  6. When you are ready to cook the beans, drain and discard the soaking water.

Soaking Beans Overnight

  1. Measure out the amount of dried beans that the recipe calls for and place them in a colander.  Carefully inspect the beans and remove any small stones, debris, and questionable-looking beans.
  2. Rinse the beans in the colander under cold running water.  Move the beans around with your hand while under the running water so that the beans are thoroughly washed.
  3. Place the beans in a large pot.  Fill the pot with enough cold water so that the water level is at least 2-3 inches above the beans.  The general rule is three parts water to one part beans.
  4. Cover the pot of beans.  Let the beans soak for at least eight hours.  If you intend to soak the beans for more than one day, replace the soaking water with fresh water every 24 hours.
  5. When you are ready to cook the beans, drain and discard the soaking water.

FAQ

How long can I let the beans soak?
Beans can be soaked for several days using the overnight soaking method as long as the soaking water is changed every 24 hours.

Beans soaked using the quick-soak method should not be left to soak for more than a few hours.

What kinds of beans should I soak?
Lentils, split peas, and pinto beans do not need to be soaked.  All other beans should be soaked before cooking.

Should I soak my beans overnight or use the quick-soak method?
Unless otherwise specified in the recipe, the method of soaking depends entirely on your time constraints and beans.  Generally, the longer beans soak, the less cooking time they will require, so soaking overnight may help reduce your time spent in the kitchen.  Also, since large beans and old beans require more rehydration, they should be soaked for at least a few hours.  You can still effectively soak them using the quick-soak method, but be prepared to spend a long time cooking them!

After the beans have been soaked, are they ready to be used in the recipe?
Unless otherwise specified in the recipe (falafel is a big exception here), the answer is NO.  The beans will still be too tough to eat even after soaking for many hours.  They must be cooked before they can be used in the recipe.  Please see the How to Cook Beans guide for instructions on how to cook beans.

If I still need to cook the beans, why should I bother soaking them?
Beans are soaked in advance in order to reduce the cooking time.  Soaking beans does not actually cook them.  Yes, it is possible to throw the beans directly into a pot of boiling water and cook them without pre-soaking, but they will require many hours of cooking time before they are soft enough to eat.  It is faster and easier to soak, then cook them.

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Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

Here is a very simple and quick Italian side dish. This tastes best with fresh sage and rehydrated dried beans, but I have included measurements for canned beans and dried herbs for convenience. Cannellini beans are also known as white kidney beans.

Fagioli all-Uccelletto (Cannellini Beans in Tomato Sauce)

2 cups cooked cannellini beans (1 cup dried) or one 15.5 oz. canned cannellini beans
3 leaves fresh sage, chopped, or 1 tsp. dried sage
3 tbsp olive oil
1 large clove garlic, minced
1 cup crushed tomatoes (less than one 14.5 oz. can)
salt
black pepper

  1. If you are using dried cannellini beans: soak the beans overnight.  Add the 6 cups of fresh water and soaked beans to a large pot.  Bring the water to a boil, then reduce the heat to a simmer, and cook uncovered for 1 hour or until the beans are tender.  Drain and set aside.
  2. Heat the oil in a large saucepan over medium heat.  Add the garlic and fresh sage and cook for 30 seconds, stirring constantly to avoid burning the garlic.  Add the crushed tomatoes, and cook, stirring, for two minutes.  Add the cannellini beans, lower the heat, and simmer 10-15 minutes.   Salt and pepper to taste.

Yield: 4-6 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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White Bean Hummus with Fresh Mint

It is strongly recommended that you use cooked dried beans instead of canned beans for white bean hummus and bean dips. The taste difference between dried beans and canned beans is very noticeable. Cooked dried beans are much more flavorful and have a more appealing texture. Dried beans are also easier to spice to your liking since there is no added salt or other preservatives, which can affect the flavor. Cannellini beans are also know as white kidney beans

This recipe calls for the use of a food processor, but can be made with a potato masher as well. Be warned, though: mashing this by hand will require a bit of upper arm strength and endurance!

White Bean Hummus with Fresh Mint

1 ½ cups cooked cannellini beans (1 cup dried) or one 15.5 oz. can
1 cup whole fresh mint leaves, blanched
1 cup whole fresh flat-leaf parsley, blanched
4 cloves garlic
2 tbsp extra virgin olive oil
salt and pepper

  1. To blanch the mint and parsley: dip the fresh mint and fresh parsley in boiling water for a few seconds, then immediately transfer into a bowl of ice water. Remove the herbs when cool. Gently pat dry with a towel before adding to the rest of the ingredients.
  2. If you’re using a food processor: combine the fresh mint, fresh parsley, and garlic, and process until finely chopped. Add the cannellini beans and process for one minute. Then add the olive oil and process until smooth. Season with salt and pepper to taste.
  3. If you’re not using a food processor: mince the herbs and garlic. In a large bowl, combine the cooked cannellini beans with the minced fresh mint and fresh parsley. Use a fork and potato masher to mash the beans into a dip. Add the olive oil and mix well. Season with salt and pepper to taste.

Yield: about 2 cups

This recipe was adapted from Beans, Lentil and Tofu Gourmet.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans