Are you always wondering how you could cook dried beans at home, not take a huge amount of time and get a way to try to digest them better? This guide is the one for you, then!
This guide will show you the way I always cook my dried beans and I wanted to share it as it saved me so much time, money, and cooking beans from scratch also makes it easier to digest them!
First, why use dried beans and not canned ones?
I am not a dietitian and will not be giving nutrition advice around here but, I can tell you that it is so much easier to digest beans when you cook them from scratch than to digest canned beans.
And then, there is the flavor of course! The flavor of beans cooked from scratch is so so much better!
Do you always need to soak it overnight?
Not for every bean!
I don't soak overnight either mung beans or red lentils as they are really quick and easy to cook and really easy to digest too!
How long does it take to cook dried beans?
This will depend on the type of beans you use.
Red lentils and Mung beans
You don't even need a pressure cooker for these! They are that easy! You can just add them to a saucepan and cook them in boiling water for around 15 minutes. Following these 15 minutes, taste to see if they are still raw. Usually, it can take from 15 minutes to 30 minutes.
Black beans/Butter beans/Chickpeas
For this, I prefer using a pressure cooker. Takes between 20 to 30 minutes on the pressure cooker instead of 1h30 without one so I totally recommend the investment.
It is, to date, my favourite kitchen appliance along with my food processor.
OK, so actually HOW should you cook your beans?
How to soak dried beans
This is the first step. Some people skip it but I never skip it to make sure I will digest the beans well.
To soak, place the beans in a large bowl and cover with water, and leave about 2.5 cm of water above the beans.
I usually soak the beans with one of the following:
- Lemon juice
- White vinegar
- Kombu seaweed
- Sodium bicarbonate
Leave the beans for at least 8 hours. The water will have some foam on top and that is completely normal!
How to cook dried beans after soaked
Before cooking the beans, wash them and remove the soaking water.
Using a pot or saucepan
Place the beans in the pot, cover with water and kombu seaweed or sodium bicarbonate to make them soften during the cooking process.
Bring the water to a boil. Reduce heat, cover and simmer gently until the beans are tender but firm.
Using an instant pot or pressure cooker
Place the beans in the pot, cover with water, and cook them for about 20 minutes. I find that for black beans sometimes I need about 30 minutes.
Overcooking the beans
If you are doing a dip, let the beans get super tender because that will make them super easy to blend and the dip will become extra creamy, like this hummus!
Should you save the cooking water?
YES for the chickpeas!! You can use the cooking water as an egg replacement or even make hummus extra creamy without having to add any oil to it.
Should you cook the beans with the spices?
I personally prefer to only cook the already cooked beans with the spices. So I cook the beans with nothing other than water and the options I mentioned above and when they are done, I store a part of it without any seasoning and use the other part for any recipe I would like.
In need of ideas for different kinds of beans, lentils, or chickpeas?
Brown or Green Lentils
- Loaded Potato Salad
- One-pot lentil bolognese
- Shepherd's pie
- Creamy vegan lentil lasagna
- Easy lentil wellington
Once cooked, beans will keep in the fridge for up to four days!
You can freeze the cooked beans without any seasoning and next time you can just defrost it, season it, and use them the same way you would use canned beans.
If you use this way to cook dried beans, let me know below!
Leave a comment, rate it, and don’t forget to tag me on Instagram @nutsandpumpkin . I absolutely love seeing and sharing your recreations!
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
How to cook dried beans
- Pressure cooker
- 500 gram dried black beans
- 5 gram kombu seaweed
Soaking the dried beans
- Put the dried black beans in a bowl with water and the kombu seaweed. Leave for at least 8 hours.
Cooking the dried beans
- Wash the soaked black beans and transfer these to a pressure cooker. Cover with water and cook for 25 minutes.