How to Cook Dried Beans Until They’re Tender

Cooking times by bean type

Cooking time varies widely with bean age and soaking. Lentils often cook in 15 to 30 minutes and usually do not need soaking. Black beans, pinto beans, and navy beans may take around 45 to 90 minutes after soaking, while chickpeas and older beans can take longer. These are only planning estimates; start tasting early and keep simmering until the centers are creamy. A pressure cooker can shorten the process, but use the appliance manual’s liquid and fill guidance.

Keep beans at a gentle simmer rather than a hard boil. Vigorous bubbling can split the skins and make the outside break down before the center is tender. Stir occasionally, add hot water if the beans are no longer covered, and avoid frequent temperature swings. Once tender, taste the cooking liquid and adjust salt. If the beans are for a salad, drain them; if they are for soup or bowls, their cooking liquid can add body.

Storing cooked beans safely

Cool beans promptly in shallow containers, refrigerate them in their liquid, and use refrigerated leftovers within 3 to 4 days. Freeze extra portions with enough liquid to cover them so they do not dry out. Label the container with the bean variety and date. If beans smell sour, show mold, or have been left at room temperature too long, discard them rather than tasting them to check.

Well-cooked dried beans should be tender all the way through without splitting into mush. Their age, size, and storage conditions affect cooking time, so use the clock as a guide and taste several beans before draining. Soaking can shorten cooking time and help beans cook more evenly, but it is optional for many varieties.

Basic method

• 1 pound dried beans, sorted and rinsed
• Water to cover by 2 to 3 inches
• 1 small onion, bay leaf, or garlic clove, optional
• Salt to taste

1. Sort and rinse. Spread beans on a tray and discard stones, shriveled beans, or debris. Rinse in a colander under cool water.
2. Soak if you have time. Cover beans with several inches of water and refrigerate for 8 to 12 hours. Drain and rinse before cooking. For a quick soak, bring beans and water to a boil for 2 minutes, turn off the heat, cover for 1 hour, then drain.
3. Cover with fresh water. Put beans in a large pot and add enough fresh water to cover by about 2 inches. Add aromatics but hold acidic ingredients such as tomatoes, vinegar, or lemon until the beans are tender.
4. Bring to a boil, then simmer gently. Bring the pot to a boil, then reduce heat to maintain a low, steady simmer. Partially cover and cook, stirring occasionally, until tender. Depending on variety and age, this can take 45 minutes to 2 hours or longer.
5. Salt and test. Add salt during cooking or once the beans begin to soften. Taste a few beans from different parts of the pot. They should be creamy inside with no hard or chalky center.
6. Cool in the cooking liquid. For soups and bowls, keeping beans in their liquid helps them stay moist. Remove aromatics before serving.

Why beans stay hard

Old beans can take much longer to soften. Hard water, acidic ingredients added too early, or a simmer that is too weak can also slow cooking. If the water level drops, add hot water to keep beans covered. Avoid adding baking soda unless a tested recipe calls for it; too much can make beans mushy and affect flavor.

Food-safety reminder for kidney beans

Dried red kidney beans require a vigorous boil before slow cooking because they contain a naturally occurring toxin that is reduced by boiling. Do not cook raw dried kidney beans only in a slow cooker. Follow a trusted food-safety method for the specific bean, and use canned kidney beans if you cannot verify the preparation instructions.

Storage and meal prep

Refrigerate cooked beans in their liquid in a covered container and use within 3 to 4 days. Freeze in meal-sized portions with a little cooking liquid. Label the container with the bean variety and date. Add cooked beans to soups, salads, tacos, grain bowls, and pasta.

Quick questions

Do all beans need soaking? No; lentils and split peas usually do not, and some beans cook well without soaking. When should I add salt? You can salt the cooking water; it does not automatically make beans tough. How do I know they are done? Taste a few, since a single bean can be misleading.

For tender beans, use fresh water, a gentle simmer, and patience. Add acidic ingredients after the beans soften and check for tenderness by tasting rather than relying on a set time.