Soaking dried beans overnight is the most effective method for cooking them quickly the next day. But if you forgot to soak them or just need beans on the table in under an hour, there are several fast cooking methods that actually work. This guide covers exactly how to cook beans fast using stovetop, pressure cooker, and even no-soak techniques.
Beans are a cheap, healthy source of protein and fiber. The only problem is the time they take to cook. Most dried beans need at least 45 minutes to 2 hours of simmering after soaking. With the right tricks, you can cut that time by more than half.
Why Beans Take So Long To Cook
Dried beans are hard and dense. They need rehydration and heat to break down their starches and become tender. The outer skin also slows water absorption. Without soaking, beans can take 2 to 4 hours to cook fully.
Soaking softens the beans from the inside out. It reduces cooking time by about 30 to 50 percent. But soaking is not always an option. That is why we need fast-cooking methods.
How To Cook Beans Fast
The fastest way to cook beans is using a pressure cooker. A stovetop pressure cooker or an Instant Pot can cook unsoaked beans in 25 to 40 minutes. Soaked beans take even less time, around 10 to 15 minutes.
Here is a step-by-step guide for the pressure cooker method:
- Rinse 1 cup of dried beans and pick out any stones or debris.
- Place beans in the pressure cooker with 3 cups of water or broth.
- Add a tablespoon of oil to prevent foaming.
- Close the lid and set to high pressure.
- Cook for 25 minutes for unsoaked beans, or 10 minutes for soaked beans.
- Let the pressure release naturally for 10 minutes, then quick release.
- Check for tenderness. If needed, cook for another 5 minutes.
This method works for black beans, pinto beans, kidney beans, and chickpeas. Lentils and split peas cook even faster, in about 5 to 10 minutes.
Stovetop No-Soak Method
If you do not own a pressure cooker, the stovetop no-soak method is your next best option. It takes about 1 to 1.5 hours, but you can speed it up with a few tricks.
Start by rinsing the beans. Place them in a large pot and cover with water by 2 inches. Bring to a rolling boil for 10 minutes. Then reduce heat to a simmer, cover, and cook.
To speed up the process, add 1/2 teaspoon of baking soda to the water. Baking soda raises the pH, which helps break down the bean skins faster. Be careful not to add too much, or the beans will taste soapy.
Check the water level every 20 minutes. Add more hot water if needed. Most beans will be tender in 45 to 75 minutes using this method.
Quick Soak Method
The quick soak method is a compromise between overnight soaking and no soaking at all. It takes about 1 hour total, including the soak time.
- Rinse and sort the beans.
- Place them in a pot and cover with water by 2 inches.
- Bring to a boil and cook for 2 minutes.
- Remove from heat, cover, and let sit for 1 hour.
- Drain and rinse the beans.
- Cook as usual, which will take about 30 to 45 minutes.
This method reduces cooking time by about 20 to 30 minutes compared to unsoaked beans. It also helps remove some of the gas-causing compounds.
Tips For Faster Bean Cooking
Beyond the method you choose, there are several small changes that can shave off extra minutes. Here are the most effective ones:
- Use smaller beans. Lentils, split peas, and adzuki beans cook much faster than chickpeas or kidney beans.
- Cut beans into smaller pieces. This is not practical for whole beans, but you can crush or chop them slightly.
- Add salt at the end. Salting beans early can toughen the skins and slow cooking.
- Use hot water to start. Cold water takes longer to heat up, so use boiling water from a kettle.
- Cook in a shallow pan. More surface area means faster evaporation and quicker cooking.
- Keep the lid on. Trapping steam helps beans cook faster.
Using A Microwave For Beans
Yes, you can cook beans in a microwave. It is not the fastest method, but it works in a pinch. Use a microwave-safe bowl and cover the beans with water. Microwave on high for 10 minutes, then stir and microwave in 5-minute increments until tender.
This method takes about 20 to 30 minutes for small beans like lentils. Larger beans may take up to 45 minutes. The microwave is best for small batches.
Canned Beans As A Shortcut
If speed is your only priority, canned beans are already cooked. They are ready to eat straight from the can. Just rinse them to remove excess sodium and use them in any recipe.
Canned beans are not dried beans, but they are a valid option when you need beans fast. They cost more and have a softer texture, but they save hours of cooking time.
Common Mistakes That Slow Down Bean Cooking
Even with the best method, certain mistakes can make beans take longer. Avoid these common errors:
- Using hard water. Hard water contains minerals that slow softening. Use filtered or bottled water if your tap water is hard.
- Adding acidic ingredients early. Tomatoes, vinegar, and lemon juice prevent beans from softening. Add them only after beans are tender.
- Overcrowding the pot. Too many beans with too little water means uneven cooking. Use a large pot with plenty of water.
- Not soaking old beans. Old beans take much longer to cook. If your beans are more than a year old, expect longer cooking times.
- Stirring too much. Constant stirring can break the beans and make them mushy, but it does not speed up cooking.
How To Tell When Beans Are Done
Beans are done when they are tender but not falling apart. The best way to test is to bite one or mash it against the side of the pot. It should be soft all the way through with no hard center.
Another test is to blow on a bean. If the skin peels back easily, it is done. If the skin stays intact, cook for another 5 to 10 minutes.
Fast Bean Recipes
Here are two simple recipes that use the fast cooking methods described above.
Quick Black Bean Soup
This soup uses the pressure cooker method and is ready in 30 minutes.
- 1 cup dried black beans, rinsed
- 3 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
Combine all ingredients except salt in a pressure cooker. Cook on high for 25 minutes. Let pressure release naturally. Mash some beans to thicken the soup. Add salt and serve.
Speedy Lentil Curry
Lentils cook faster than any other bean. This curry is ready in 20 minutes.
- 1 cup red lentils, rinsed
- 2 cups water
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 onion, diced
- Salt to taste
Saute onion in a pot for 3 minutes. Add curry powder and stir for 1 minute. Add lentils, water, and coconut milk. Bring to a boil, then simmer for 15 minutes. Add salt and serve over rice.
Frequently Asked Questions
Can you cook beans without soaking them first?
Yes, you can cook beans without soaking. The no-soak method takes longer, about 1 to 1.5 hours on the stovetop, but it works fine. Pressure cooking unsoaked beans takes about 25 to 40 minutes.
What is the fastest bean to cook?
Lentils and split peas are the fastest. Red lentils cook in 10 to 15 minutes. Green lentils take about 20 minutes. Split peas cook in 20 to 30 minutes. These do not require soaking.
Does adding baking soda make beans cook faster?
Yes, baking soda raises the pH of the water, which helps soften bean skins. Use 1/2 teaspoon per cup of beans. Do not use more, or the beans will taste bitter and soapy.
Why are my beans still hard after cooking?
Hard beans are usually old beans or beans cooked in hard water. Acidic ingredients added too early can also prevent softening. Try cooking longer or adding a pinch of baking soda.
Can I use a slow cooker to cook beans fast?
No, slow cookers are the opposite of fast. They take 4 to 8 hours to cook beans. For speed, use a pressure cooker or stovetop method.
Final Thoughts On Fast Bean Cooking
Knowing how to cook beans fast saves time and money. The pressure cooker is the clear winner for speed, but the stovetop no-soak method works well too. Quick soaking is a good middle ground if you have an hour to spare.
Remember to use small beans for the fastest results. Avoid acidic ingredients until the end. And always check your beans for doneness before serving. With these tips, you can have tender, flavorful beans on the table in under an hour.
Beans are a staple food for a reason. They are nutritious, filling, and versatile. Do not let the long cooking time scare you away. With the right techniques, you can enjoy home-cooked beans any night of the week.
Try the methods in this article and see which one works best for your kitchen. You might be suprised how easy it is to cook beans fast. Just a few small changes can turn a hours-long process into a quick weeknight meal.