We're putting some legume rumors to bed.
Ask five people how to cook beans that you purchased dried, and you'll probably get five different answers. Some people will tell you dried beans take 90 minutes; others will tell you to start a day ahead. And don't even get these people started on adding salt to the simmering pot—it's either completely disastrous or utterly necessary, depending on who you talk to.
When these debates started happening within our own ranks awhile back, we took the conversation where it belongs: to the kitchen. Grabbing a dozen bags of pinto beans , we started cooking, covering a half-pound of dried beans in 8 cups of water, bringing them to a boil, then reducing to a simmer until tender. Twelve pots of beans, and so many burrito bowls later, we'd broken a few bean skins, busted a few myths, and settled on a few official Epicurious E-pinions.
Takeaway: You still don't have to soak. But if you do soak the beans, don't throw out the water. Just cook beans in their soaking liquid.Man, people are just really attached to this soaking idea. If it's not an overnight soak, it's the so-called quick soak: a method where you cover beans in water, bring them to a boil, turn off the heat, and then let the beans sit in the water for an hour.
One of the most persistent myths about how to cook dried beans involves salt. Some recipes advise not to add salt until the very end of cooking, because salt keeps beans from getting tender.
For the Epi Test Kitchen, the results were clear. Quick-soaking the beans, salting them at the beginning of cooking, and cooking in a pot without a lid resulted in beans with great texture and a flavorful broth. Here's how to cook dried beans, step by step.in a large, heavy pot. Add water until it's about 2 inches above the top of beans. Cover pot, bring to a boil, then remove from heat. Let rest 1 hour. and bring to a boil over medium heat.
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