Nine expert tips for cooking dried beans, plus a neat trick for telling when theyre done.
In these days of social distancing, grocery shortages and pantry dinners aplenty, you may be wondering how to cook beans to their best advantage. Steve Sando, the bean impresario behind Rancho Gordo, shared his tips on how to cook dried beans with Chowhound, so youre in luck.
You can watch Sando demonstrate proper bean cooking procedure (embedded in this article), but weve included additional tips from other sources below.
Salt everything (almost always) About a tablespoon of kosher salt per pound of beans is a good place to start if you’re cooking them in water — remember as they simmer, the bean broth will concentrate and get saltier.
Do the right thing with the soaking liquid
This is sure to be a point of contention to some — you may have heard that you should always throw away the soaking liquid because it makes the beans easier to digest (and ensures youll pass less gas later), or even that there may be harmful substances in the soaking liquid.
In truth, its fine to use this liquid, but it also may not make that much difference in the flavor or color of your cooked beans (at least according to Cooks Illustrated — that publication stands by brining beans before cooking them).
Bottom line: If you love saving every last scrap and arent afraid of any potential gastrointestinal repercussions (ahem), use the soaking liquid to cook the beans. Otherwise, drain it (if not down the sink, use it to water your plants) and cover the beans with fresh water by 2 inches — or use another, more flavorful liquid like stock or broth. If you go the latter route, just watch out when adding more salt, as the beans may not need as much as they would if using plain water.
Be a Goldilocks when it comes to the water level
Whether the cooking liquid youre using is the soaking water or something else, make sure you dont use too little — or too much. Too little and youll be constantly topping it up, which will interfere with proper cooking. Too much and your “pot liquor” will be bland and thin. Aim for the liquid to cover the beans by about 2 inches.
How to Cook Dried Beans – The Right Way – For Maximum Nutrition
FAQ
How much salt do you add to dry beans?
How many tablespoons of salt per cup of beans?
How much salt do you put in a bag of beans?
What happens when you add salt to beans before cooking?
How much salt should you add to beans?
Beans are like little sponges — they soak up flavors, and if you’re not careful, they can end up bland or overly salty. So, how much salt should you add to your beans? The answer isn’t one-size-fits-all, but there’s a general rule of thumb that works wonders: for every pound (about 2 cups) of dry beans, use about 1 tablespoon of salt.
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 add salt when cooking dried beans?
One of the most persistent myths about how to cook dried beans involves salt. Some recipes advise not to add salt until the very end of cooking, because salt keeps beans from getting tender. Other recipes say to add it in the beginning, because, well, salt is flavor, and we’re going to eat these beans, aren’t we?
How much kosher salt do you put in a pound of beans?
About a tablespoon of kosher salt per pound of beans is a good place to start if you’re cooking them in water — remember as they simmer, the bean broth will concentrate and get saltier. If you’re using stock, particularly the store-bought kind that’s often fairly salty on its own, you should err on the more conservative side of seasoning.