{"id":191,"date":"2026-07-12T13:52:45","date_gmt":"2026-07-12T13:52:45","guid":{"rendered":"https:\/\/test3.cryptofinancewire.com\/index.php\/2026\/07\/12\/soaking-dried-beans-necessary-or-not\/"},"modified":"2026-07-12T13:52:46","modified_gmt":"2026-07-12T13:52:46","slug":"soaking-dried-beans-necessary-or-not","status":"publish","type":"post","link":"https:\/\/test3.cryptofinancewire.com\/index.php\/uncategorized\/soaking-dried-beans-necessary-or-not\/cryptofi_admin_test3\/","title":{"rendered":"Soaking Dried Beans: Necessary or Not?"},"content":{"rendered":"<h2>The Bean Soaking Debate<\/h2>\n<p>Every legume lover has faced the frustration of realizing they forgot to set out the dried beans to soak overnight. But does that mean their bean dreams are doomed? In short: No. While soaking dried beans can give them a creamier texture, a shorter cooking time, and fewer split skins, it\u2019s not entirely necessary to make a delicious pot.<\/p>\n<h3>When to Skip Soaking<\/h3>\n<p>If your dried beans are from a farmers market stall or artisan purveyor like Anson Mills, \u201cyou\u2019ll probably be ready to go in like an hour\u2014less if your beans are small,\u201d explains Bon Appetit\u2019s test kitchen editor Rebecca Firkser. For larger varieties from any source, like gigantes beans, or an older, more affordable bag like one you would find at most large grocery stores, soaking is still the best choice.<\/p>\n<h3>TL;DR<\/h3>\n<ul>\n<li>The type of beans and their age matter.<\/li>\n<li>Fresh, smaller beans often don\u2019t need soaking.<\/li>\n<li>For larger or older beans, soaking is always recommended.<\/li>\n<li>For most beans, 6\u20138 hours is sufficient, so an overnight soak often isn\u2019t necessary.<\/li>\n<\/ul>\n<h2>Why Soak Beans?<\/h2>\n<p>Soaking beans speeds up the cooking process regardless of the type of bean or its age; it gives the rehydration process a head start. For bigger beans and those that may have been harvested long ago\u2014say a bag of kidney beans from a run-of-the-mill supermarket\u2014soaking is important, explains Steve Sando, founder of the heirloom bean company Rancho Gordo.<\/p>\n<p>Crucially, soaking softens the seed coat\u2014the bean\u2019s outer layer\u2014allowing water to reach the bean\u2019s center more easily and resulting in a creamier texture. In the canonical work <em>On Food and Cooking<\/em>, Harold McGee explains: \u201cIf beans are cooked directly from the dry state, much of the cooking time is actually spent waiting for water to get to the center. Meanwhile the outer portions of the bean cook more than they need to.\u201d<\/p>\n<p>While some argue soaked beans are easier to digest, Firkser isn\u2019t convinced. \u201cIf people find their tummies are less bothered after soaking, then go forth and soak,\u201d she says. McGee adds that you can cut down on digestive distress (flatulence) either by cooking the beans for a long time or by briefly boiling them, then letting them sit in hot water for an hour and discarding the soaking liquid. This removes most water-soluble oligosaccharides, a \u201ctroublesome carbohydrate,\u201d according to McGee. But disposing of this water also means you lose lots of nutrients. \u201cThat\u2019s a high price to pay,\u201d he adds. Alternatively, you can cook the beans low and slow for easier digestion.<\/p>\n<h2>3 Ways to Cook Dried Beans<\/h2>\n<h3>Overnight (or the 6\u20138 hour) soak<\/h3>\n<p>Countless recipes recommend soaking dried beans overnight, but for most beans, 6\u20138 hours is enough. If your schedule means they\u2019ll sit much longer than that, it\u2019s often better to skip soaking altogether and simply cook them from dry. Sando says excessively long soaks can even be counterproductive for fresh-crop beans: \u201cWith recent-crop beans, you\u2019re actually telling them to start growing\u2014to start sprouting. And I think that is why sometimes they don\u2019t cook when you over-soak.\u201d If you must leave them soaking for an extended period, refrigerate them to prevent fermentation.<\/p>\n<p>For artisan beans, Sando sets his to soak before leaving for his weekly hike with friends on Sundays and starts cooking when he\u2019s back a few hours later. Firkser sets a bowl of soaking beans in the refrigerator before heading to work in the morning, knowing that when she gets home she can quickly drain the soaking water, pop the beans into a pot with fresh water and aromatics, and get them on the table for dinner in no time.<\/p>\n<h3>No soak<\/h3>\n<p>Unlike many guides, we generally don\u2019t recommend the quick-soak method\u2014where you boil beans for a couple of minutes and let them sit in hot water for an hour before cooking. While it might sound tempting, it often isn\u2019t worthwhile. It\u2019s better to simply start cooking. Sando likes to kick-start his cooking with a 10-minute rapid boil for artisan bean crops and recommends 15\u201320 minutes for more widely available commercial beans. Then lower the heat to a simmer, with the pot partially covered.<\/p>\n<h3>Pressure cooker<\/h3>\n<p>Alternatively, an Instant Pot or stovetop pressure cooker can speed things up. But while pressure cookers reduce the need for soaking, they also produce a thinner, less rich broth because water hasn\u2019t had a chance to evaporate. To remedy that, try pressure cooking first, then simmer uncovered to reduce the liquid.<\/p>\n<h2>How Long Do Beans Take to Cook?<\/h2>\n<p>Soaking beans can cut cooking time by 25 percent or more, according to McGee, but just how much depends on many factors, including the size and age of your beans and the altitude. Firkser estimates that soaking shaves off 30\u201340 minutes of cook time for smaller beans like chickpeas or black-eyed peas; for Gigante beans, a presoak might cut the cook time by half. But don\u2019t forget: soaking beans takes hours, so it\u2019s a trade-off.<\/p>\n<p>Test your beans for tenderness as they cook, adding more boiling water as needed. Firkser generally likes to keep them covered by 1 inch of water, and at least 2 inches if she\u2019s making soup and wants to use the broth from the beans. \u201cI like to keep a lid partially on the pot while they cook, stirring every 40 minutes or so and adding water when it\u2019s below the amount I\u2019m aiming for!\u201d When you think the pot is almost ready, be sure to taste three beans, she says, since not all beans cook at exactly the same rate.<\/p>\n<h3>Typical Dried Bean Cooking Time<\/h3>\n<ul>\n<li><strong>Lentils:<\/strong> Soak? No. Cook time: 15\u201345 min<\/li>\n<li><strong>Split peas:<\/strong> Soak? No. Cook time: 30\u201360 min<\/li>\n<li><strong>Navy beans, pinto beans, kidney beans, chickpeas (garbanzo beans):<\/strong> Soak? Optional. Soaked: 1\u00bd\u20132 hr. Unsoaked: 2\u20133 hr<\/li>\n<li><strong>Black beans, Cannellini (white beans):<\/strong> Soak? Optional. Soaked: 1\u20131\u00bd hr. Unsoaked: 1\u00bd\u20132 hr<\/li>\n<li><strong>Gigante, Royal Corona beans, butter beans, lima beans:<\/strong> Soak? Yes. Soaked: n\/a. Unsoaked: 2\u20133 hr<\/li>\n<\/ul>\n<p>Note: Cook times vary based on the bean\u2019s age and variety. Fresh heirloom beans may cook significantly faster than older supermarket beans, whether soaked or not.<\/p>\n<h2>How to Season and Flavor Beans<\/h2>\n<p>Beans will soak up any flavor you add to their pot\u2014and they love fat and salt. Add a couple glugs of olive oil, plus a ham hock or bacon, and aromatics like herbs, an onion, or a dried chile at the start of cooking.<\/p>\n<p>There\u2019s little consensus about when it is best to salt a pot of beans\u2014some argue that salting too early slows down the cooking process, others are less concerned. Sando prefers to salt the beans as they cook, at the moment when, he says: \u201cSuddenly, the beans start smelling like beans.\u201d It\u2019s not the most pleasant of smells, he concedes, but it\u2019s a good indicator. If you want to enjoy the bean broth, paying attention to the salt type and measurement specifically stated in the recipe is key, Firkser notes. \u201cTaste the liquid as you go, and if you find it\u2019s too salty, add more water.\u201d<\/p>\n<p>Don\u2019t add acid early on. Things like tomatoes, citrus, and vinegar will increase cooking time. Some recipes counteract this by adding an alkali, such as baking soda (about 1 teaspoon per quart of water), which can speed things along, but it can also give the pot a soapy taste and texture, so we don\u2019t recommend it. If you want to flavor your beans with something acidic, Sando recommends waiting until the very end. Making a bean chili? Cook the beans until tender, then add them, along with some of their liquid, to a pot with the tomatoes.<\/p>\n<h2>How to Store Cooked Beans<\/h2>\n<p>Make a simply seasoned pot of beans over the weekend and use it for salads, tacos, or other dishes throughout the week, adjusting the flavor as desired. They will keep in an airtight container in the refrigerator, either in their broth or in water, for about 5 days. Alternatively, freeze leftover beans for up to three months in their liquid or a broth, and take them out as needed. \u201cDepending on what I\u2019m planning to do with them, I\u2019d consider defrosting and draining\/rinsing before reheating,\u201d Firkser says, \u201cbut most often I\u2019ll just dump the ice-block of frozen beans and liquid into a pot, partially cover, and reheat!\u201d<\/p>\n<h2>The Bottom Line<\/h2>\n<p>While canned beans are convenient to have on hand, those cooked from dried will always win out in flavor and texture, and the process is simple once you get the hang of it. If you\u2019re cooking small, freshly harvested beans, you can often skip soaking. For older or larger beans, we recommend soaking for 6\u20138 hours whenever possible\u2014it produces creamier beans, shorter cooking times, and more evenly cooked results.<\/p>\n<p>Still, Sando reminds us: \u201cThere are many roads to Rome. I always joke [that] the secret to cooking beans is: simmer \u2018til done, and there you go.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover if soaking dried beans is necessary, benefits of soaking, cooking times, and expert tips from Bon App\u00e9tit. Learn 3 methods: soak, no-soak, pressure cooker.<\/p>\n","protected":false},"author":1,"featured_media":190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"uagb_featured_image_src":{"full":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154.webp",1344,768,false],"thumbnail":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154-150x150.webp",150,150,true],"medium":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154-300x171.webp",300,171,true],"medium_large":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154-768x439.webp",768,439,true],"large":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154-1024x585.webp",1024,585,true],"1536x1536":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154.webp",1344,768,false],"2048x2048":["https:\/\/test3.cryptofinancewire.com\/wp-content\/uploads\/2026\/07\/soaking-dried-beans-necessary-or-not-4154.webp",1344,768,false]},"uagb_author_info":{"display_name":"cryptofi_admin_test3","author_link":"https:\/\/test3.cryptofinancewire.com\/index.php\/author\/cryptofi_admin_test3\/"},"uagb_comment_info":0,"uagb_excerpt":"Discover if soaking dried beans is necessary, benefits of soaking, cooking times, and expert tips from Bon App\u00e9tit. Learn 3 methods: soak, no-soak, pressure cooker.","_links":{"self":[{"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/comments?post=191"}],"version-history":[{"count":1,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":192,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/191\/revisions\/192"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/media\/190"}],"wp:attachment":[{"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/media?parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/categories?post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test3.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/tags?post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}