Black beans are a nutritious and versatile legume that can be used in many dishes. However, before cooking black beans, it is recommended to soak them first to reduce cooking time and improve texture and flavor. So how long should you cook black beans after soaking them?
Why Soak Black Beans?
Soaking black beans prior to cooking serves several purposes:
- It shortens cooking time – Dry beans can take a very long time to become tender when cooked. Soaking them first allows the beans to begin rehydrating which reduces total cooking time.
- It improves texture – Beans soaked before cooking tend to cook up with a tender, creamy interior compared to unsoaked beans.
- It enhances flavor – Soaking allows flavors to permeate into the beans better during cooking.
- It makes digestion easier – The indigestible sugars that cause gas are leached out into the soaking water.
- It cleans the beans – Soaking helps loosen and wash away any dirt or debris on the bean skins.
For these reasons, most recipes will instruct you to soak beans for a period of time before cooking. But how long you soak depends on the cooking method.
Soaking Times for Black Beans
There are two main soaking methods for black beans – a quick soak and a long overnight soak.
Quick Soak
A quick soak entails bringing the beans and water to a boil on the stovetop and boiling for 2-3 minutes. The beans are then removed from heat and soaked for 1 hour in the hot water. After draining and rinsing, the quick soaked beans are ready to cook.
Overnight Soak
For an overnight soak, the beans are simply placed in a bowl and covered with water. They soak for 8-12 hours or up to 24 hours at room temperature. Drain and rinse before cooking.
The quick soak speeds up the process but an overnight soak is more effective at reducing cooking times and may yield more evenly cooked beans. Overnight soaking can also aid digestion by breaking down more indigestible compounds.
Cooking Time for Soaked Black Beans
Once your beans complete soaking, how long should you cook them? General guidelines are:
- Quick soaked beans – Cook for 1 to 1 1/2 hours
- Overnight soaked beans – Cook for 45 minutes to 1 hour
However, cooking time can vary depending on a few factors:
- Bean freshness – Older, dried out beans may take longer to become tender than freshly harvested beans.
- Water temperature – Beans cook faster in boiling water than at a bare simmer.
- Altitude – Higher altitudes increase cooking time.
- Soaking time – Beans soaked overnight tend to cook faster than quick soaked.
- Desired texture – Cook longer for ultra soft beans.
To ensure your beans cook through, it is best to simmer until completely tender, tasting a bean periodically after 45 minutes. They should be creamy all the way through without any crunchy centers when done.
Tips for Cooking Black Beans
Follow these tips for perfectly cooked black beans:
- Pick over beans and rinse before soaking to wash away debris.
- Discard any beans that float during soaking as they may be hollow inside.
- Use a ratio of 3-4 cups water for every 1 cup dried beans during soaking.
- Soak at room temperature, not in hot water which can toughen skins.
- Drain and rinse soaked beans well before cooking.
- Simmer beans gently in fresh water, do not boil vigorously.
- Stir beans occasionally while cooking to ensure even cooking.
- Add salt, acids, and aromatics like onions towards end to prevent toughening.
- Check doneness after minimum cooking time by tasting beans.
- Cook longer if needed until beans are completely tender.
Cooking Black Beans in a Slow Cooker
A slow cooker is an easy hands-off way to cook beans. Here are suggested cook times:
- Quick soaked beans – Cook on high for 3-4 hours or low for 7-8 hours.
- Overnight soaked – Cook on high for 2-3 hours or low for 6-8 hours.
Add soaked and drained beans to the slow cooker with fresh water or broth. Seasonings like onions, garlic, chili, cumin, and oregano can be added for flavor. Cook beans until creamy and tender.
Cooking Black Beans in a Pressure Cooker
A pressure cooker can significantly reduce bean cooking time. Always follow manufacturer guidelines. Here are general pressure cooking times for black beans:
- Quick soaked beans – Cook for 12-15 minutes at high pressure.
- Overnight soaked – Cook for 8-10 minutes at high pressure.
Pressure cook soaked and rinsed beans with water or broth until tender. A natural pressure release is recommended over quick release for best results.
Bean-to-Water Ratios
Having the right amount of water is key when cooking beans. Too much water can lead to bursting skins and mushy beans. Too little can lead to uneven cooking. Here are some recommended bean-to-water ratios:
| Cooking Method | Bean to Water Ratio |
|---|---|
| Stovetop | 3-4 cups water for every 1 cup beans |
| Slow Cooker | 4-6 cups water for every 1 cup beans |
| Pressure Cooker | 2-3 cups water for every 1 cup beans |
The liquid amount can be adjusted based on your desired soupiness or if using a broth. Taste the beans toward the end of cooking and add more liquid as needed.
Cooking Black Beans in Bulk
It can be handy to cook a large batch of beans to use throughout the week. Here are some tips:
- Soak beans in large containers or divide between multiple bowls.
- Simmer beans in a large pot, lid ajar to prevent boil overs.
- Use a slow cooker or pressure cooker for hands off cooking.
- Cool and portion out cooked beans in freezer bags.
- Freeze extra portions for later use.
Cooked beans last 4-5 days refrigerated or 6 months in the freezer. Thaw frozen beans in the fridge before using.
Check Doneness of Cooked Black Beans
Checking your beans for doneness ensures they are fully cooked. Beans are done when:
- They are fork or tooth tender but not mushy.
- There are no more hard centers or crunchy bits.
- Beans easily squash between fingers.
- The skins have softened but still remain intact.
- The beans have expanded to about 2-3 times original size.
Taste a sample bean after minimum cooking time to check texture and adjust cooking time if needed.
Conclusion
Soaking black beans before cooking is an important step that reduces cook times, improves texture, enhances flavor, and aids digestion. Quick soaked beans take about 1 to 1 1/2 hours on the stovetop. Overnight soaked beans take 45 minutes to 1 hour to become tender.
Cook times can vary based on the freshness of the beans, water temperature, altitude, and desired texture. Use the proper bean to water ratios for your chosen cooking method. Check beans for doneness after minimum cook times by tasting. Cook black beans until completely tender for best results.