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BEAN COOKING GUIDE

Behind every delicious pot of beans are great ingredients and a few simple tips.




BEAN COOKING GUIDE

Behind every delicious pot of beans are great ingredients and a few simple tips.

pressure cook times
bean conversions
flavoring ideas
pressure cook times
bean conversions
flavoring ideas


1. CHOOSE YOUR BEANS AND HOW MUCH TO COOK

For the most flavorful beans, start with beans that were harvested within 1
year, or 2 at most. We recommend cooking the full 1-lb box, since leftovers can
be repurposed in so many ways. Before cooking, rinse and check for stray pebbles
or other debris (a product of agriculture!).

Beans roughly triple in size once fully cooked.


1. CHOOSE YOUR BEANS AND HOW MUCH TO COOK

For the most flavorful beans, start with beans that were harvested within 1
year, or 2 at most. We recommend cooking the full 1-lb bag, since leftovers can
be repurposed in so many ways. Before cooking, rinse and check for stray pebbles
or other debris (a product of agriculture!).

Beans roughly triple in size once fully cooked.



Have questions? Click for FAQs.

Why use dried beans over canned?

We could spend all day talking about all the reasons to love dried beans:

1. They have tender skins, interesting textures, and complex flavors.
2. There are so many varieties to choose from.
3. You get the bonus of a pot full of magical bean broth.
4. They soak up liquid as they cook– which means any aromatics, herbs, and
spices you add will infuse your beans.

We’re not here to tell you to never use canned beans again– after all, they’re
an ultra-convenient source of protein– but it’s worth it to make your own beans
from scratch, and doesn’t require as much time and effort as you may think.

What do I do if my beans are over 2 years old?

As beans sit, they lose moisture and flavor, so old beans will take longer to
cook and won’t taste as flavorful. They may even stay tough no matter how long
they cook! 

Your old beans may be a lost cause, but here’s one way you can course correct:
soaking the beans in salted water (aka a brine). The sodium ions help water
penetrate the tough skins (more here). To try, soak beans in a solution of 1
tbsp salt per quart of water for 6-8 hours. The beans will look very wrinkly at
first– this is normal. Before using, drain and rinse the beans. 

For more, head to our FAQs page.


2. PICK A COOKING METHOD

There are 2 basic ways to cook beans: pressure cooker and stovetop. We’re big
fans of pressure cooking, which cuts down cooking time by more than 2.5x–
especially on busy weeknights.




2. PICK A COOKING METHOD

There are 2 basic ways to cook beans: pressure cooker and stovetop. We’re big
fans of pressure cooking, which cuts down cooking time by more than 2.5 times–
especially on busy weeknights.


Have questions? Click for FAQs.

Why do you love electric pressure cookers?

Electric pressure cookers (e.g., the Instant Pot) may have been one of the best
things to happen to dried beans. They bring the cooking time down by about
one-third compared to the time it takes on the stove. Plus, the sauté mode is
particularly handy– you can finish your beans with a simmer to thicken the
broth. 

For more, head to our FAQs page.

Have questions? Click for FAQs.

Why do you love electric pressure cookers?

Electric pressure cookers (e.g., the Instant Pot) may have been one of the best
things to happen to dried beans. They bring the cooking time down by about
one-third compared to the time it takes on the stove. Plus, the sauté mode is
particularly handy– you can finish your beans with a simmer to thicken the
broth. 

For more, head to our FAQs page.

The endless debate that we can finally put an end to. Through various tests
we’ve found that presoaking is an unnecessary step that makes bean cooking more
time intensive without any extra reward. There’s just one exception: soaking can
help revive old beans (over 2 years) so they cook more quickly and evenly.

The endless debate that we can finally put an end to. Through various tests
we’ve found that presoaking is an unnecessary step that makes bean cooking more
time intensive without any extra reward. There’s just one exception: soaking can
help revive old beans (>2 years) so they cook more quickly and evenly.


3. FLAVOR YOUR BEANS

Adding flavor through combinations of vegetables, herbs, spices, and fat gives
you a pot of brothy beans that can stand on its own. Use what you have on hand
and take inspiration from the cuisine you’d like to evoke!

Keep vegetable chunks large and herbs tied together so that you can easily
remove them once the beans are done cooking. If you want to add fatty meats,
render the fat beforehand and either add the meat to the pot for cooking or
reserve it for serving. 


3. FLAVOR YOUR BEANS

Adding flavor through combinations of vegetables, herbs, spices, and fat gives
you a pot of brothy beans that can stand on its own. Use what you have on hand
and take inspiration from the cuisine you’d like to evoke!

Keep vegetable chunks large, garlic cloves whole, and herbs tied together so
that you can easily remove them once the beans are done cooking. If you want to
add meat, render the fat beforehand and either add the meat to the pot reserve
it for serving.




Have questions? Click for FAQs.

Why should I avoid acidic ingredients before beans are fully cooked?

Acidic ingredients like vinegar, lemon juice, wine, and tomatoes can toughen
beans and make for long cooking times. The acid binds to the beans' outer coat
and makes it more impervious to water. The more acidic the ingredient, the more
of an effect it will have (tomatoes are less acidic, so you may not run into any
trouble). As a general rule, add these ingredients once your beans are fully
tender.

How much fat should I add to my beans?

1-2 tbsp per lb of beans. Incorporating a healthy dose of fat early will create
the depth of flavor you are looking for. 

How many vegetables and herbs should I add to my pot of beans for flavoring?

There’s no hard rule. Go with your gut and what you have on hand! For 1 lb of
beans figure:

• 1-3 garlic cloves, peeled and smashed
• 2-3 fresh herb sprigs
• ½ to 1 fresh or dried chile
• ½-1 carrot, cut into a few pieces
• ½ celery stalk
• ½-1 onion or shallot, peeled and halved lengthwise (the root end holds
everything together)
• Pinch of spices or dried herbs

For more, head to our FAQs page.


4. ADD WATER (AND BE PICKY ABOUT HOW MUCH)

Thick, full-bodied bean broth is magical. Aim for water to cover beans by 1-½ to
2 inches. In a 6-quart pot, that’s 6-7 cups of water for 1 lb of beans. For
stovetop cooking, add more water as necessary to keep beans submerged. Feeling
extra indulgent? Sub out water for stock or broth (make sure to adjust salt
accordingly).




4. ADD WATER (AND BE PICKY ABOUT HOW MUCH)

Thick, full-bodied bean broth is magical. Aim for water to cover beans by 1-½ to
2 inches. In a 6-quart pot, that’s ~6 cups of water for 1 lb of beans. For
stovetop cooking, add more water as necessary to keep beans submerged. Feeling
extra indulgent? Sub out water for stock or broth (make sure to adjust salt
accordingly).




5. ADD SALT EARLY AND LIBERALLY

1-1⁄2 tsp of coarse salt per lb is the perfect amount to bring out the beans'
full flavor without being too salty. Add salt to the cooking water at the onset,
despite what you may have heard otherwise.


5. ADD SALT EARLY AND LIBERALLY

1-1⁄2 tsp of coarse salt per pound is the perfect amount to bring out the beans'
full flavor without being too salty. Add salt to the cooking water at the onset,
despite what you may have heard otherwise.


Have questions? Click for FAQs.

I heard that salting beans too early can mean they'll stay hard. Is it true?

Conventional wisdom dictating that salt draws moisture from and hardens beans is
simply not true! In fact, the exact opposite is true: salt helps beans soften
and cook more quickly, not to mention the huge flavor boost. If you don’t salt
early you risk ending up with salty broth and under-seasoned beans. 

For more, head to our FAQs page.

Have questions? Click for FAQs.

I heard that salting beans too early can mean they'll stay hard. Is it true?

Conventional wisdom dictating that salt draws moisture from and hardens beans is
simply not true! In fact, the exact opposite is true: salt helps beans soften
and cook more quickly, not to mention the huge flavor boost. If you don’t salt
early you risk ending up with salty broth and under-seasoned beans. 

For more, head to our FAQs page.


6. COOK UNTIL TENDER

Cook beans until just tender, not mushy. Always taste several beans to check for
doneness. They shouldn't have any hard spots, and the skins should wrinkle when
you blow on them. Read on for specific instructions by cooking method.




6. COOK UNTIL TENDER

Cook beans until tender, not mushy. Always taste several beans to check for
doneness. They should be tender without hard spots, and the skins should wrinkle
when you blow on them. Specific instructions by cooking method:



Method 1: Pressure cooker

The Primary Beans way. Cook on high pressure according to the chart below. Allow
to naturally release for 10 minutes, and then finish with a quick release. If
you have the time, finish by simmering uncovered to concentrate the broth.




METHOD 2: STOVETOP

For when you want a more low & slow approach to food and life. Slowly simmer
covered or partially covered until tender, usually 1-1⁄2 to 3 hours. Start
checking the beans after 1 hour and then every 30 minutes until they are tender.
Stir occasionally and add water as needed to keep the beans submerged.

Pressure cooker

The Primary Beans Way. Cook on high pressure according to the chart below. Allow
to naturally release for 10 minutes, and then finish with a quick release. If
you have the time, finish by simmering uncovered to concentrate the broth.




STOVETOP

For when you want a more low and slow approach to food and life. Slowly simmer
covered or partially covered until tender, usually 1-1⁄2 to 3 hours. Start
checking the beans after 1 hour and then every 30 minutes until they are tender.
Stir occasionally and add water as needed to keep the beans submerged.

Have questions? Click for FAQs.

What do I do if my pressure cooked beans are not fully cooked?

If your beans are a little undercooked, don't fret. There are many factors that
influence cooking times like bean size, bean age, elevation, water hardness, and
other ingredients added. Here’s how to troubleshoot:

• If beans are slightly firm in the center, but mostly tender: Simmer on low
until completely cooked through, usually 10-15 minutes. Watch the liquid levels
to make sure beans are submerged.
• If beans have significant hard spots and are partially tender: Bring your
device back to high pressure and cook for another 5 minutes. Then, manually
release the pressure (aka rapid release).

For more, head to our FAQs page.

Have questions? Click for FAQs.

What do I do if my pressure cooked beans are not fully cooked?

If your beans are a little undercooked, don't fret. There are many factors that
influence cooking times like bean size, bean age, elevation, water hardness, and
other ingredients added. Here’s how to troubleshoot:

• If beans are slightly firm in the center, but mostly tender: Simmer on low
until completely cooked through, usually 10-15 minutes. Watch the liquid levels
to make sure beans are submerged.
• If beans have significant hard spots and are partially tender: Bring your
device back to high pressure and cook for another 5 minutes. Then, manually
release the pressure (aka rapid release).

For more, head to our FAQs page.


7. ENJOY OR SAVE FOR LATER

Voilà! Fish out any aromatics you added if desired, and get ready to plate the
beans as they are, use them in a recipe, or go off-script and create something
new. The options are endless.

Store beans in their own broth. Cooked beans will keep in a covered container
for up to 5 days in the fridge.



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