Bean Cooking Basics: It's Not That Hard

We've all encountered beans that look plump and delectable but taste too firm. And we've probably all served some that fit that description. You sample a tender bean and decide the whole pot is done, then discover later that the beans haven't cooked evenly.

It's not difficult to cook dry beans so that they are properly hydrated and tender throughout, but it is easier to cook them poorly. If you pay attention to just a few fine points, you'll have perfectly creamy beans every time.

Sorting

Today's processors use high-tech equipment to clean beans, but it's still wise to look them over. Theoretically, a stone the same size as a bean might not fall through a sorting screen, so spread beans on a flat surface and inspect for debris.

Why pre-soak?

You don't have to pre-soak dry beans, but you should. They will cook faster and more evenly afterward.

When it comes to rehydrating, you have options:

Do a quick soak if you're in a hurry or forgot to soak the beans the night before. Bring 6 cups cold water to a boil. Add 2 cups dry beans. Boil 2 to 3 minutes, then cover, remove from the heat, and let stand 1 hour.

Do a hot soak to minimize the eventual cooking time. Bring 10 cups cold water to a boil. Add 2 cups dry beans. Boil 2 to 3 minutes, then cover, remove from the heat, and let stand 4 to 16 hours at room temperature.

Do a cold soak to retain maximum color and flavor. Put 2 cups dry beans in 6 cups cold water and let soak at room temperature for 8 to 16 hours. (Any longer and beans may start to sprout.) You can cold-soak beans in the refrigerator for up to 5 days.

Discard soaking water?

You can cook beans in the water they soaked in, or start with fresh cold water. If you toss the soaking water, you discard some of the beans' vitamins and minerals, but not much. (All the protein and carbohydrate remain.) You sacrifice a bit of color — especially with black beans — and a smidgen of flavor, some say. On the plus side, draining the soaking water minimizes the gassiness factor because some of the beans' indigestible sugars are dissolved in that water.

Avoid hard water

Dry beans soften slowly in hard water (water with a high calcium content). Some cooks add a pinch of baking soda to "soften" the water, but that's a bad idea. It compromises nutrients, and it can impart a soapy taste if you use too much. A better solution: cook the beans in bottled water, or pre-soak them longer.

Are they done yet?

There's only one way to tell. Beans are done when they are creamy throughout—not when the timer rings. Taste several, not just one or two, to be sure the whole pot is ready. Estimated cooking times often miss the mark because soaking methods vary, and because recently harvested dry beans rehydrate more quickly than beans stored in a warehouse for a year.

Recipe to try:
Grilled Shrimp Skewers with Rosemary White Beans