Overnight soak: Place beans in a pot and cover with water by about 2 inches. Add 2 tablespoons of kosher salt per pound of pounds, and allow them to soak for 4 to 12 hours, or overnight. Drain and rinse before cooking.
Beans prepared on the stove or in the oven can take one to three hours, plus soaking time: First boil them hard for 10 minutes and then lower the heat to medium-low. Cover the pot with the lid slightly ajar and simmer, stirring occasionally, until theyre done. A cooked bean should be creamy on the inside with skin that is intact, not broken. The best way to tell if a bean is cooked is to taste it.
The quick-soak method is terrific when you dont have time to let the beans soak overnight. Put the beans in a large pot and add enough cold water to cover by three inches. Do not cover. Bring the water to a simmer over medium-high heat. Continue simmering for two minutes. Remove from heat. Cover and let stand for one hour. Drain.
Also called turtle beans or black turtle beans, black beans are a staple throughout Mexico, Central and South America, and the Caribbean. They have a black skin and a creamy, pale interior. They have a slightly sweet flavor and hold their shape well during cooking, making them ideal as a side dish on their own, or as an ingredient in any number of dishes, such as black bean burgers, black bean soup, tacos, burritos, or quesadillas.How to Buy
Bring your pot to a boil, then reduce heat and simmer, covered, for about an hour. You can start checking around 45 minutes and let them keep cooking until they are completely tender. Add more water as necessary while they are cooking so that they stay covered in liquid.
Drain beans from their soaking liquid into a colander, discarding the soaking liquid, and give them a quick rinse. Add them to a large pot and cover with another 4″ of fresh water. The beans will absorb even more liquid this time, so be extra sure to add enough. You can also use chicken or vegetable stock if it does not contain added salt. Add any flavors and aromatics that you like with your water or stock. This recipe calls for a halved onion, garlic cloves, herbs, and bay leaves to add tons of flavor to the beans.
Cooking dry black beans might require a bit more effort than heating up a can, but it is 100% worth the effort. Boiling the beans with some aromatics will give them more flavor and make them more interesting. Use these beans for any recipe that calls for black beans, like this Taco Casserole, or eat them as a side on their own! If you love the idea of using dried beans but are really not into the time commitment, invest in an Instant Pot or another pressure cooker! You get the benefit of cooking your own beans in much less time. The flavor still has time to develop, so its a major win!
Soaking dry beans before cooking is absolutely necessary. In addition to helping the beans cook more evenly and for less time, soaking also helps break down and release oligosaccharides. Oligosaccharides are complex carbs found in beans that are hard to digest and can cause gas and bloating. The day before you plan to cook your beans, place them in a very large bowl or container and add enough water to cover by at least 4″. The beans will absorb some, so make sure to add enough. You cant add too much water here, but you can add too little. Use about 4 quarts of water per pound of beans and add two to three tablespoons of salt as a good rule of thumb. Adding salt during soaking, rather than early during cooking, will make the beans creamier and less likely to explode. Dried beans will expand two to three times their size during soaking, depending on how old the beans are. Older beans will typically absorb more water, growing more than fresh beans. Cover and let sit overnight. If you cant shake the idea of having same-day beans, we also included a quick-soak method in the recipe text and the video above!
Since beans are harvested and packaged straight from the ground, some loose stones or small twigs could be mixed in with your beans. Pick through the beans with clean hands to find stray debris, including broken beans.
How to Soak Black Beans
FAQ
Is 2 hours long enough to soak beans?
What happens if you don’t soak black beans?
What if I forgot to soak my beans overnight?
How do you know when black beans are done?
How long should you soak black beans before cooking?
However, most experts recommend soaking black beans for at least 6-8 hours or overnight, before cooking. This soaking process ensures that the beans absorb enough water to soften and cook evenly, while also reducing the cooking time.
What is the serving size of black beans?
You can consume as much black beans as you want. However, they can provide a lot of fiber, which can cause stomach upset and diarrhea. It is advisable to consume a portion the size of a normal plate.
Should you discard soaking water from black beans?
Discarding the soaking water from black beans is advised for several reasons. Firstly, this water contains sugars called oligosaccharides, which are known to cause gas and bloating in some people. By discarding the water, you reduce the potential for these digestive issues.
Does soaking black beans save a lot of time?
“Black beans cook so quickly soaking only saves 30 minutes or so. It also marginally helps keep them whole, but you’re going to be pureeing some anyway. and the flavor is so much better. Just sayin.” When Russ writes, I listen.