Since beans grow in the ground, it’s not uncommon for them to contain small stones or other debris. Rocks will usually be easy to spot, as they’re colorless and tend to be smaller than most kinds of beans. [2] X Research source
Some cooks may choose to skip this step since soaking the beans also serves to wash them, but a preliminary rinse will result in a cleaner bean.
Unless you’re preparing them in bulk, it will be easiest to soak all of your beans at once. Breaking them up into multiple batches can be quite time-consuming. Beans expand as they absorb moisture, so make sure you choose a container that’s large enough to account for any changes in size. [5] X Research source
Softer types of beans like lentils and chickpeas may only need to spend a few hours in water, whereas hard-shelled varieties like black beans will benefit from a longer soak. [7] X Research source If you’re running out of countertop space, make room for the bowl or pot in the refrigerator.
A traditional soak is useful for when you have plenty of time on your hands, or if you’d rather take care of your prep work in advance and save time putting together the finished meal. Never use the same water to cook as you did to soak. This will just reintroduce the same dirt and starchy byproducts back into the beans.
Don’t forget to sort and rinse the beans before you get started. There should be enough room in whatever pot you select to boil several cups of water.
For a more exact measurement, a good rule of thumb is to use about 6 cups of water for every 2 cups of beans you’re serving.
Stir the beans periodically as they boil to keep them circulating. This first quick boil will begin breaking down the waxy shell of the beans, which can significantly reduce the amount time it takes to cook them.
Situate the pot on one of the back burners where it won’t be bumped into or knocked over accidentally. Quick soaking is the fastest way to prepare dried beans from scratch, and can come in handy when you’re whipping up dinner in a pinch.
Adding a splash of mild acid like vinegar or fresh-squeezed lemon juice can help large, tough beans cook more evenly. [13] X Research source
As with the quick soak method, you’ll be doing both your soaking and cooking in the same piece of cookware.
Avoid overfilling the pot, or it may bubble over once it begins boiling.
If the water level in the beans looks low by the time they finish boiling, you can add more half a cup at a time.
Hot soaking is the most effective method of preparation for people who want consistently tender beans. A longer soak in hot water can cut down on the bloat-causing byproducts in the beans by up to 80%.
Hot soak beans that are destined for soups and salads to ensure that they turn out nice and soft. A perfectly cooked bean should be firm on the outside and fluffy in the middle, with the skin intact.
