Overnight-soaked beans — the classic simmer method
4
Units:
Prep: 10 min Cook: 1 hr 30 min
Ingredients
- cold water for soaking (3 inches above beans)
- fresh water for cooking (2 inches above beans)
- 2 tsp fine salt
- bay leaf or strip of kombu (optional)
The traditional bean-cooking method: soak overnight, simmer until tender. Soaking rehydrates the beans, cuts cooking time by 25-50%, and washes away compounds that cause gas. Results are more even than any unsoaked stovetop method.
Instructions
- Sort and rinse: Spread the beans on a plate. Pick out stones and shriveled beans. Rinse thoroughly.
- Soak overnight: Cover the beans with 3 inches of cold water. Let soak 8-12 hr at room temperature.
- Drain: Drain the soak water and rinse the beans.
- Cook: Return beans to a pot, cover with fresh water by 2 inches, add salt, and bring to a boil.
- Simmer: Reduce to a gentle simmer. Cook uncovered until tender: black beans 60-90 min, chickpeas 90-120 min, pinto or kidney beans 60-90 min.
- Test: Beans are done when you can easily crush one between two fingers.
Tips
- Salt from the start — the old myth that salt toughens beans has been debunked.
- Add acidic ingredients (tomatoes, vinegar, citrus) only after the beans are fully tender; acid slows softening.
- Add a piece of kombu or a bay leaf to the cooking water for deeper flavor and better digestibility.
- Skim any foam that rises during the first 10 min of cooking.
Created: 3/23/2026, 2:38:24 AM diyfreetraditional
Large mixing bowl for soaking, heavy-bottomed pot