For many years, cooks have debated the best way to prepare and cook dried beans. Should you soak them overnight, give them a quick pre-soak before cooking, or skip soaking entirely? Not to mention salting, lid on or off, and the stovetop versus the oven. It seems dried beans have the culinary world divided. And it’s no question as to why not: dried beans are packed with nutrients, flavour and are just so damn tasty!
In this article, we bust the most persistent bean myths, offer practical alternatives, and set the record straight so you can cook delicious beans in peace.
Bean busters
Are you and your loved ones, neighbours or friends circle filled with differing opinions on how to cook dried beans? We’ve got you covered with some myth busters below.
#1 “Dry beans must be soaked overnight”
Here’s the crux of the matter: beans that haven’t been soaked overnight/ahead of time will always take longer to cook, but cook they shall.
It’s true, soaking beans reduces the time it takes for them to become tender and creamy, with fewer split or burst ones. But that’s not to say cooking straight from dried is not allowed or results in bad-tasting beans. Many chefs have put this myth to the test: cooking overnight-soaked beans alongside unsoaked beans over medium-high heat. Both pots of beans became tender and creamy, with the overnight-soaked beans finishing a mere 10 minutes earlier than the no-soak ones. So, why bother stressing about either?
#2 “Quick-soak is better than no soak”
If you’re still a die-hard soaking fan, but don’t have eight hours or overnight, try the quick-soak method.
The ‘quick-soak’ method is where you place the dried beans in a pot of water, bring them to a rapid boil, then turn off the heat, letting the beans soak in this liquid for at least an hour. This method may skim off a few minutes, but it’s nothing to brag about. What actually surprises a lot of cooks is how much flavour is added to the overall dish using this method. It’s easier for the beans to soak up seasoned liquid (even if it’s their own juices) when rapidly heated.
#3 “Pre-soaked beans need a fresh pot of water when cooking”
Many cooks like draining the soaking liquid, replacing it with a fresh batch before turning up the heat. But technically speaking, all the flavour that’s leached out of the beans during a soak is getting poured down the drain? That’s free taste being wasted!
Beans are not only packed with nutritious minerals and vitamins, but also with hearty, complex flavour profiles. And sure, soaking them has an added benefit: flavour. If you pour that out and start with fresh water, you’re pressuring yourself to build the flavour profile of the dish from scratch. Which we all know can be an arduous journey. Sure, rinse and clean the beans before soaking in fresh water, but try cooking them in the same liquid next time and marvel at the prettier, darker colours, pleasant texture and added flavour the next time you cook.
#4 “You must only salt beans at the end of cooking”
Die-hard beaners believe that salted beans take longer to cook and may result in a tougher bean texture. But others say that salt adds flavour, and like many other dishes, salt needs to be added in the beginning and, if needed, throughout cooking, to bring out flavours and balance the dish.
Salt is also a tenderiser – a widely known fact in the culinary world. Our take? Salt in the beginning, and throughout the cooking, tasting as you go. Never compromise on flavour, that’s the whole point of cooking.
#5 “Always cook beans with the lid on”
I’m not sure about you, but my ouma is adamant that the lid cooking any vegetable, especially beans, should be removed once the pot is boiling. But others swear by keeping the lid on when cooking beans – stating that this results in a more tender, creamy texture.
If we look at this from a technical perspective, keeping the lid on has its benefits: it helps retain heat, making the beans cook faster (about 10 to 15 minutes faster, to be exact); and the texture is, in fact, more creamy. However, from a flavour perspective, taking the lid off after reaching boiling point allows the liquid in the pot to reduce. And reducing in the kitchen is the key to heartier and more complex flavours.
So have it your way, or try a mixed method. Keep the lid on for half the cooking time to achieve a firmer, tender, and creamier bean. But remember to remove the lid for the remainder of the cooking to reduce and boost the flavour.
At the end of the day, cooking beans isn’t about strict rules – it’s about preference, convenience, and what fits your schedule. Soak or don’t soak, lid on or off, salt early or late. The beauty of beans is that they’re incredibly forgiving. Experiment, taste as you go, and find the method that gives you the flavour and texture you love. And remember: your neighbour’s bean pot might look different from yours, but they might just be on to something.
