Mastering the Art of Bean Cooking: A Guide to Perfect Beans

Beans, a culinary staple across cultures, offer a wealth of nutritional benefits and versatility in the kitchen. However, achieving perfectly cooked beans can sometimes feel like an elusive goal. This guide delves into the secrets of bean cooking, empowering you to consistently produce tender, flavorful beans that elevate your culinary creations.

Demystifying the Salt Myth: Should You Salt Your Bean-Cooking Water?

Traditionally, the culinary world has cautioned against adding salt to bean-cooking water, fearing it would hinder the beans’ ability to soften. However, recent culinary investigations have debunked this myth, revealing that salting the water actually enhances the cooking process.

The Science Behind Salting Bean Water:

The presence of calcium and magnesium ions in bean skins plays a crucial role in their texture. Salting the water allows sodium ions to replace some of these ions, facilitating greater water penetration into the bean cells, particularly the tough outer skins. This results in beans that cook more evenly, achieving a tender, creamy texture without compromising their structural integrity.

The Benefits of Salting Bean Water:

Improved Texture: Salted beans are less prone to bursting, resulting in a higher proportion of intact, creamy beans.
Enhanced Flavor: Salting the water allows for more even seasoning throughout the beans, leading to a richer, more flavorful final product.
Reduced Cooking Time: The increased water absorption facilitated by salt can lead to slightly faster cooking times.

How Much Salt to Use:

For optimal results, use approximately one tablespoon of kosher salt per quart (15 grams per liter) of water. This amount provides sufficient seasoning without overpowering the beans’ natural flavor.

Essential Steps for Cooking Perfect Beans:

Soaking: Soaking dried beans before cooking helps reduce cooking time and ensures even cooking. Aim for a soaking time of 2 to 6 hours, using fresh, cold water.
Rinsing: After soaking, thoroughly rinse the beans to remove any debris or impurities.
Salting the Water: Add the recommended amount of salt to the cooking water before adding the beans.
Cooking: Bring the water to a boil, then reduce heat and simmer the beans gently until tender. Cooking time will vary depending on the type of bean and its age.
Seasoning: Once the beans are cooked, season them with additional salt to taste.

Additional Tips for Bean Perfection:

Use Fresh Beans: For the best results, use fresh, high-quality dried beans. Older beans may take longer to cook and may not achieve the desired texture.
Avoid Overcrowding: Ensure the beans have ample space in the pot to cook evenly. Overcrowding can lead to uneven cooking and mushy beans.
Skimming the Foam: During the initial stages of cooking, a foamy layer may form on the surface of the water. Skimming this foam can help produce a cleaner-tasting final product.
Adding Aromatics: Enhance the flavor of your beans by adding aromatics like onions, garlic, and herbs to the cooking water.
Using Different Cooking Methods: While stovetop cooking is a traditional method, consider exploring other options like pressure cookers or slow cookers for added convenience.

With a little knowledge and practice, you can master the art of bean cooking, producing consistently perfect beans that add flavor and nutrition to your meals. Remember to embrace the power of salt, experiment with different techniques, and let your culinary creativity flourish.

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

Be sure not to use too little or too much cooking liquid, whether it is soaking water or something else. If you use too little, you’ll have to keep topping it off, which will prevent you from cooking it properly. If you use too much, your “pot liquor” will taste thin and boring. Make sure there’s about two inches of liquid covering the beans.

How to Cook Dried Beans – The Right Way – For Maximum Nutrition

FAQ

How much salt do you add to dry beans?

Add about 1 tablespoon of salt per pound of beans — but of course, always start on the lighter side and taste before adjusting. You can always add more, but you can’t take away too much. This is also when you can add any acidic ingredients to the pot, without compromising the beans’ interior tenderness.

How many tablespoons of salt per cup of beans?

To soak the beans, add them to a bowl and fill it until the water level reaches 2-3 inches above the beans. Then add a tablespoon of salt per cup of beans. For all of us nerds out there, J. Kenji Lopez-Alt found that unsalted beans absorb more water during the soaking process.

How much salt do you put in a bag of beans?

For a 16-ounce bag of beans, you’ll need at least two teaspoons of salt. Add this salt right after you add beans to the water, at the beginning. Then give your water a brief stir, helping the salt dissolve. As your pot simmers, salt will slowly but surely creep into each bean.

What happens when you add salt to beans before cooking?

Following cooking trials, it was found that beans soaked in a 2% salt brine* had reduced cooking time, as well as improved cooked flavour and texture compared to soaking in distilled water.

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.