Opening a bag of dried beans, lentils, or peas might seem a little old-fashioned, maybe even intimidating compared to twisting a can opener. But trust me, cooking legumes from scratch is not only incredibly simple, it unlocks a world of superior flavour, better texture, and is astonishingly budget-friendly. Forget the mushy, sometimes metallic taste of canned varieties; home-cooked legumes are creamy, nutty, and perfectly tender, ready to elevate your soups, stews, salads, and dips. Ready to ditch the can? Let’s walk through the easy steps.
Choosing and Preparing Your Legumes
First things first, you need some dried legumes! The variety is huge: black beans, chickpeas, kidney beans, pinto beans, cannellini beans, red lentils, green lentils, split peas… the list goes on. When buying, especially from bulk bins, look for beans that appear relatively uniform in colour and size, without too many cracked or broken pieces. Older beans can take significantly longer to cook, so try to buy from places with good turnover.
Once you have your chosen legumes home, the first crucial step before soaking or cooking is sorting and rinsing. Pour them out onto a large plate or baking sheet. Look for any small stones, debris, or damaged beans that might have snuck in. It sounds tedious, but it only takes a minute and saves you from biting down on something unpleasant later. After sorting, give them a good rinse under cold running water in a colander. Swish them around to wash away any dust or field dirt.
To Soak or Not to Soak?
This is often the biggest question mark for beginners. Soaking dried legumes, primarily beans and whole peas (not lentils or split peas), serves a couple of purposes. It rehydrates them, which significantly shortens the cooking time. It also helps them cook more evenly. Some also believe it helps break down certain compounds that can cause digestive discomfort, though the rinsing before and after soaking likely plays a big role too.
Legumes that generally require soaking:
- Kidney beans
- Chickpeas (Garbanzo beans)
- Black beans
- Pinto beans
- Cannellini beans
- Navy beans
- Lima beans
- Whole dried peas
Legumes that typically do NOT require soaking:
- Lentils (all varieties: red, brown, green, puy, black beluga)
- Split peas (green or yellow)
- Black-eyed peas (optional, short cooking time anyway)
If you forget to soak beans that need it, you *can* still cook them, but be prepared for a much longer cooking time, potentially double or even triple, and they might not cook as evenly.
Soaking Methods Explained
There are two main ways to soak your beans:
1. The Long Soak (Overnight): This is the easiest, most hands-off method. Place your rinsed beans in a large bowl or pot. Cover them with plenty of cold water – aim for about 3 inches of water above the beans, as they will expand considerably. Leave them on the counter (if your kitchen isn’t too warm) or in the fridge overnight, or for at least 8 hours. Before cooking, drain the soaking water and give the beans another good rinse.
2. The Quick Soak: Forgot to soak overnight? No problem. Place your rinsed beans in a saucepan. Cover with about 2 inches of cold water. Bring the water to a rolling boil and boil vigorously for 2-3 minutes. Then, remove the pot from the heat, cover it tightly with a lid, and let the beans sit in the hot water for 1 hour. After an hour, drain the soaking water, rinse the beans well under cold water, and proceed with cooking.
Important Note on Kidney Beans: Raw or undercooked kidney beans contain a toxin called phytohaemagglutinin. Always soak kidney beans, discard the soaking water, and boil them vigorously for at least 10 minutes at the beginning of the cooking process to destroy this toxin before simmering. Never cook kidney beans in a slow cooker without boiling them first.
Cooking Your Legumes
Alright, your legumes are sorted, rinsed, and maybe soaked. Time to cook! Place the prepared legumes in a large, heavy-bottomed pot. Add fresh water (or broth for extra flavour) to cover the beans by about 2 inches. Some people add a splash of olive oil, which can help reduce foaming.
Bring to a Boil, then Simmer: Bring the water to a boil over medium-high heat. Once boiling, you might see some foam or scum rise to the surface. You can skim this off with a spoon if you like, though it’s not strictly necessary. After the initial boil (remember the 10-minute rule for kidney beans!), reduce the heat to low, cover the pot loosely (leaving the lid slightly ajar allows steam to escape and prevents boiling over), and let the legumes simmer gently. You want barely perceptible bubbles, not a rolling boil.
The Salt Question: There’s an old debate about whether adding salt early toughens beans. Modern thinking suggests it doesn’t make a huge difference, and adding salt later can mean the flavour doesn’t penetrate as well. However, adding salt right at the beginning *might* slightly increase cooking time for some beans. A good compromise? Add salt during the last 30 minutes of cooking, or simply season generously once they are tender. Definitely avoid adding acidic ingredients like tomatoes, vinegar, or lemon juice until the beans are fully cooked, as acid *can* significantly slow down the softening process and result in tough skins.
Adding Flavour During Cooking
Cooking legumes in plain water works, but adding aromatics infuses them with subtle flavour from the inside out. Consider adding these to the pot along with the water:
- A halved onion (no need to peel)
- A few cloves of garlic (smashed or whole)
- A bay leaf or two
- A sprig of fresh rosemary or thyme
- A piece of kombu (dried seaweed), which some say helps soften beans and aids digestion
Remove these aromatics before serving or storing the beans.
How Long Do They Take? Checking for Doneness
Cooking times vary wildly depending on the type of legume, its age, and whether it was soaked. Lentils might cook in 20-30 minutes, while older chickpeas could take 2 hours or more.
General Time Ranges (after soaking, if applicable):
- Lentils: 20-45 minutes (red lentils cook fastest and break down; green/brown hold shape longer)
- Split Peas: 30-60 minutes (tend to break down into a puree)
- Black Beans: 60-90 minutes
- Pinto Beans: 60-90 minutes
- Kidney Beans: 60-90 minutes (remember to boil first!)
- Chickpeas: 90 minutes – 2 hours (or even longer if old)
- Cannellini Beans: 60-90 minutes
These are just estimates! Start checking for doneness around the lower end of the time range. How? Carefully fish out a few beans with a spoon. Let them cool slightly. A perfectly cooked bean should be tender all the way through, creamy inside, and easily mashed with a fork or between your fingers, but not falling apart into mush (unless that’s what you want, like for split pea soup). If they are still firm or chalky in the center, continue simmering and check again every 15-20 minutes.
Troubleshooting Common Issues
Beans Still Hard After Hours? This usually happens with very old beans or if you added acidic ingredients too early. Sometimes hard water can also be a factor. Adding a tiny pinch (1/4 teaspoon per pound of dried beans) of baking soda to the cooking water can sometimes help soften stubborn beans, but use sparingly as too much can make them mushy and affect the taste.
Split Skins: Boiling beans too vigorously can cause the skins to split and the beans to break apart. Ensure you maintain a gentle simmer. Sometimes older beans are also more prone to splitting.
Storing Your Perfectly Cooked Legumes
Once cooked, let the legumes cool in their cooking liquid – this helps them stay moist and flavourful. You can then transfer the legumes and some of their liquid to airtight containers. They will keep well in the refrigerator for about 4-5 days.
For longer storage, cooked legumes freeze beautifully. Drain them well (or keep some liquid, depending on preference) and portion them into freezer bags or containers. They’ll last for several months in the freezer. Thaw them in the refrigerator or add them directly to hot soups and stews.
Cooking legumes from scratch is a simple, rewarding kitchen skill. It takes a little planning, mostly for soaking, but the actual cooking process is largely hands-off. The payoff in taste, texture, and savings makes it absolutely worthwhile. Give it a try – you might never reach for that can again!
