Quick Soak Method For Beans

For the longest time I was intimidated by the idea of having to soak dried beans before cooking them. Now it seems silly because it's an entirely hands-off process and takes minimal forethought or brain power. Even so I sometimes forget to soak my beans and thats when the quick soak method comes in handy.

If you’ve been avoiding dry beans because of the time commitment, don’t worry—I’ve got your back with a game-changing trick. With this method, you can cut down that 8-hour soak to just 1 hour! Whether you're prepping black beans, white beans, or pinto beans, this quick soak will save you loads of time without sacrificing flavor or texture. 

Jump to:

• Cooking Dried Beans
• Soaking Beans – Why or Why Not?
• Quick Soaking Beans
• Tips, Tricks, and Alterations

Cooking Dried Beans

Cooking dried beans may seem like a process, but it’s mostly hands-off. Once you’ve got them started, the rest is just waiting for them to reach tender perfection. Plus, there’s no better feeling than having a big batch of cooked beans on hand, ready to be tossed into salads, soups, or made into refried beans. Whether you're cooking red kidney beans or garbanzo beans, the basic steps are the same.

Soaking Beans – Why or Why Not?

When it comes to cooking dried beans, soaking has always been a hotly debated topic. Soaking beans before cooking is often recommended, but is it really necessary? Let's break it down.

Why Soak Beans?

There are a few solid reasons for soaking beans, and the most important one is time. When you soak your beans, you cut down on the overall cooking time. Beans that have been pre-soaked, either overnight or using the quick-soak method, cook more quickly and evenly. This means they’ll reach the perfect texture—creamy on the inside with intact skins—without taking hours of simmering.

But soaking isn't just about reducing cooking time. It's also a way to improve the digestibility of beans. Soaking helps to break down some of the complex sugars (oligosaccharides) that can cause bloating and gas for some people. So if you tend to experience discomfort after eating beans, soaking them beforehand can help reduce those unpleasant side effects.

Plus, soaking beans allows them to hydrate and swell, which results in a plumper, more tender bean. If you want perfectly cooked beans with soft interiors, soaking is the way to go. Many people find that soaking helps avoid issues like split skins or uneven textures during cooking. It’s also a great time to check for any impurities or little stones in the beans before cooking them.

Why Not Soak Beans?

On the flip side, some cooks argue that soaking beans is unnecessary, especially if you're in a rush. You can absolutely cook dried beans straight from their dry state, without soaking. The biggest downside? It takes a lot more time. Unsoaked beans typically take longer to become tender—sometimes hours longer—so if you’re short on time, this could be a drawback.

Another argument against soaking is flavor. Some people believe that soaking beans, especially for too long, leaches out some of the flavor. When you soak beans, you often discard the soaking water, which contains some of the soluble nutrients and flavors from the beans. Cooking unsoaked beans in the same water they were boiled in can help preserve these flavors, giving you a richer bean broth, perfect for soups and stews.

Finally, while soaking does help with digestion for many, some argue that the gas-causing properties of beans aren’t always that different between soaked and unsoaked beans. It's something you'll have to test out to see what works best for you.

To Soak or Not to Soak – My Take

Soaking beans is mostly about personal preference and convenience. If I have the time, I soak my beans overnight because I love how they cook up soft and tender in less time. But if I’m in a hurry, I’ll go straight for the quick-soak method or cook them unsoaked—it just means keeping an eye on them for longer as they cook.

So, should you soak beans? It’s not mandatory, but it can definitely save you time, help with digestion, and give you that perfect bean texture. If you forget to soak them, don't panic—quick-soaking or cooking them unsoaked are both viable options that can still give you delicious results.

Quick Soaking Beans

Quick-soaking is a lifesaver when you don’t have 8 hours to spare. It works for all types of beans, from black beans to butter beans, and it’s super easy!

Tips, Tricks, and Alterations

• Salt: You can add a pinch of salt to the soaking water, but avoid adding acidic ingredients like lemon juice or tomatoes until after the beans are cooked, as they can prevent the beans from softening.
• Freshness of the beans: Older beans take longer to cook, so if your beans have been sitting in your pantry for a while, they might need extra soaking or cooking time.
• Batch cooking: Make a big batch of beans and freeze them in portions. They’re perfect for quick meals!
• Quick-Soak vs. Overnight Soak: If you have time, the overnight soak method is still the best way to get perfectly cooked beans with a creamy interior and intact skins. But when you're in a rush, the quick soak method works wonders!
• Pressure Cooker: If you have an Instant Pot or pressure cooker, you can skip soaking altogether. Just rinse and cook your beans under high pressure for about 20-30 minutes (depending on the type of beans) with a natural release.
• Check doneness: Test your beans by tasting them or smashing one against the side of the pot to see if it’s tender enough.
• Bean types: Different beans take different amounts of time to cook. Black beans take about 60-90 minutes, while red kidney beans can take up to 2 hours.

If you want to geek out about all kinds of beans, check out my post about navy, great northern, cannellini, and chickpeas.

So, the next time you’re in a rush to make that black bean soup or a bean salad, don’t panic if you forgot to soak your beans overnight. The quick soak method will save the day! Whether you’re making a favorite recipe or trying out something new, having a batch of pre-soaked beans on hand can transform your cooking.