How to Make Beans on the Stove?
Making beans on the stove involves soaking them first to reduce cooking time and improve digestibility, then simmering them in water or broth until tender. This simple process yields a delicious, nutritious, and versatile staple.
The Humble Bean: A Culinary Staple
Beans, in their myriad forms, are a cornerstone of cuisines worldwide. From the black beans of Latin America to the chickpeas of the Middle East, these legumes offer a wealth of nutritional benefits and culinary possibilities. Understanding how to properly cook them on the stovetop unlocks a world of flavorful dishes.
Benefits of Cooking Beans at Home
While canned beans are convenient, cooking dried beans at home offers several advantages:
- Cost Savings: Dried beans are significantly cheaper than canned beans.
- Control Over Ingredients: You can control the sodium content and avoid additives.
- Improved Flavor: Home-cooked beans often have a richer, more nuanced flavor.
- Reduced Gas: Soaking beans helps remove oligosaccharides, sugars that can cause flatulence.
Gathering Your Supplies
Before you begin, gather the following:
- Dried Beans: Select high-quality beans.
- Large Pot: Choose a pot with a heavy bottom to prevent scorching.
- Water or Broth: For cooking liquid. Broth adds flavor.
- Salt: Added during the last hour of cooking.
- Optional Add-ins: Onions, garlic, herbs, spices, bay leaf, a ham hock, etc., to add flavor.
The Cooking Process: Step-by-Step
Here’s a detailed guide to cooking beans on the stovetop:
Sorting: Spread the beans on a clean surface and remove any debris, small stones, or shriveled beans.
Rinsing: Rinse the beans thoroughly under cold running water.
Soaking: Crucially important for even cooking and digestibility.
- Overnight Soak: Place the beans in a large pot and cover with plenty of water (about 8 cups of water for every 1 pound of beans). Let them soak for at least 8 hours or overnight.
- Quick Soak Method: If you’re short on time, place the rinsed beans in a large pot, cover with water, bring to a boil, and simmer for 2 minutes. Remove from heat, cover, and let them soak for 1 hour.
Draining and Rinsing (Again): Drain the soaking water and rinse the beans again.
Cooking: Place the soaked and rinsed beans in the pot. Cover with fresh water or broth (about 6 cups of liquid for every 1 pound of beans). The liquid should be at least 2 inches above the beans.
Simmering: Bring the water to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface.
Adding Flavor (Optional): Add any desired flavorings, such as onions, garlic, herbs, or spices. A bay leaf is a classic addition.
Cooking Time: Simmer the beans until they are tender. Cooking time varies depending on the type of bean and its age. Check the beans periodically by tasting them.
- Small Beans (e.g., lentils, black-eyed peas): 45 minutes to 1 hour.
- Medium Beans (e.g., kidney beans, pinto beans): 1 to 2 hours.
- Large Beans (e.g., lima beans, great northern beans): 1.5 to 3 hours.
Salting: Add salt during the last hour of cooking. Salting too early can toughen the beans.
Testing for Doneness: The beans are done when they are easily pierced with a fork and have a creamy texture.
Draining (Optional): Once cooked, drain the beans if desired, reserving some of the cooking liquid if you want a saucier consistency.
Common Mistakes to Avoid
- Not Soaking: Skipping the soaking step can result in unevenly cooked beans and increased gas.
- Salting Too Early: Salting the beans at the beginning of cooking can toughen them.
- Overcooking: Overcooked beans will be mushy.
- Undercooking: Undercooked beans will be hard and indigestible.
- Using Old Beans: Older beans take longer to cook and may not soften properly.
- Insufficient Water: Make sure the beans are always covered with enough liquid during cooking.
Types of Beans and Their Characteristics
| Bean Type | Cooking Time (Approximate) | Texture | Flavor | Best Uses |
|---|---|---|---|---|
| Black Beans | 1.5 – 2 hours | Creamy | Earthy | Soups, stews, burritos, black bean salsa |
| Kidney Beans | 1.5 – 2.5 hours | Firm | Mild, Nutty | Chili, salads, pasta dishes |
| Pinto Beans | 1.5 – 2 hours | Creamy | Earthy | Refried beans, chili, burritos |
| Great Northern | 1 – 1.5 hours | Tender | Mild | Soups, stews, casseroles |
| Chickpeas (Garbanzo) | 1.5 – 2.5 hours | Firm | Nutty | Hummus, salads, roasted chickpeas |
| Lima Beans | 1.5 – 3 hours | Creamy | Buttery | Succotash, soups, stews |
Frequently Asked Questions (FAQs)
Why do I need to soak beans before cooking?
Soaking beans hydrates them, which reduces cooking time and helps them cook more evenly. It also leaches out oligosaccharides, complex sugars that can cause gas.
Can I cook beans without soaking them?
Yes, but the cooking time will be significantly longer. You’ll also likely experience more gas. This is sometimes called the “no-soak” method, and it requires closely monitoring the water level and potentially adding more during the cooking process.
How long should I soak beans?
The ideal soaking time is at least 8 hours or overnight. For the quick-soak method, soak for 1 hour after boiling and simmering for 2 minutes.
What kind of pot is best for cooking beans?
A heavy-bottomed pot is ideal because it distributes heat evenly and helps prevent scorching. A Dutch oven is a good choice.
Can I use a pressure cooker to cook beans?
Yes, a pressure cooker can significantly reduce cooking time. Follow the manufacturer’s instructions for your pressure cooker and the specific type of bean.
Should I add salt to the beans while they are cooking?
It’s best to add salt during the last hour of cooking. Adding salt too early can toughen the beans.
How do I know when the beans are done?
The beans are done when they are easily pierced with a fork and have a creamy texture. Taste them to be sure.
What if my beans are still hard after hours of cooking?
There could be several reasons: the beans might be old, the water might be hard, or you might have added salt too early. Try adding a pinch of baking soda to the cooking water, which can help soften the beans.
How long do cooked beans last in the refrigerator?
Cooked beans can be stored in the refrigerator for up to 5-7 days in an airtight container.
Can I freeze cooked beans?
Yes, cooked beans freeze well. Allow them to cool completely, then transfer them to freezer bags or airtight containers. They can be stored in the freezer for up to 3 months.
What can I do with leftover bean cooking liquid?
The cooking liquid, known as aquafaba, is rich in nutrients and flavor. It can be used as a base for soups, stews, or sauces. It can even be whipped like egg whites for vegan meringues.
My beans are too watery, how can I fix this?
If your beans are too watery, simply simmer them uncovered for a longer period, allowing some of the excess liquid to evaporate. You can also mash some of the beans against the side of the pot to thicken the liquid naturally.