Quick Soak Beans

Prep: 1 30

Cook: 1

Total Time: 2 30

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 167kcal

Author: Jessica Gavin

Learn how to quick-soak beans in one hour! Using hot salted water speeds up the final cook time, shaving off at least 45 minutes for stovetop preparation.

Ingredients

Quick Soaking Beans

▢ 1 cup (192 g) dried beans
▢ 1 ½ tablespoons (24 g) kosher salt
▢ 8 cups (1.9 l) cold water

Cooking Beans

▢ 4 cups (0.9 l) water
▢ 1 teaspoon (6 g) kosher salt

Special Equipment

Instructions

Prepare the Beans - Pick over and discard any broken dried beans. Add beans to a colander and rinse with cold water for 1 to 2 minutes.
Prepare the Salted Water - In a large saucepan or dutch oven add beans, 1 ½ tablespoons salt, and 8 cups water, stir to dissolve.
Quick Soak the Beans - Bring the salted water to a boil for 2 minutes. Turn off heat and cover the beans for 1 hour of soaking.
Rinse the Beans - Drain and rinse the beans before cooking.
Cook the Beans - In the same pan add the soaked beans, 4 cups of water, and 1 teaspoon of salt. Bring water to a simmer over medium-high heat. Cover and reduce heat to low. Stir occasionally to make sure they don’t stick to the bottom of the pot, about every 30 minutes. Gently cook beans over low heat until tender and creamy, about 60 to 90 minutes.
To Serve - Drain the cooked beans and serve as desired.

Notes

Recipe Yield: One cup of dried beans yields about 2 to 3 cups of cooked beans depending on the type.
Serving Size: ½ cup cooked beans
Do Not Soak These Beans: Lentils, split peas, adzuki, and black-eyed peas.
Storage: Let the black beans cool, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in an airtight container or freezer safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Recipe Link