Updated 1 August 2026 · Written by Daniel Wright
To cook dried beans, soak them overnight, drain, then simmer in fresh water until tender, usually 1 to 2 hours depending on the bean. Add salt near the end, not the start, since early salt and acid can toughen the skins. A quick soak, boiling then resting for an hour, works if you are short on time.
Soak beans overnight, drain, simmer 1 to 2 hours in fresh water, and salt near the end.
The Method
- Sort and rinse the beans, discarding any stones or shrivelled ones.
- Soak overnight in plenty of water, or do a quick soak: boil 2 minutes, then rest 1 hour.
- Drain, cover with fresh water, and simmer gently 1 to 2 hours until tender.
- Salt near the end of cooking to keep the skins from toughening.
Tips
Cooking time varies by bean type and age; older beans take longer. Keep them at a gentle simmer, not a hard boil, which can burst them. Adding acid, like tomatoes, early also slows softening, so add it later. A heavy Dutch oven holds steady low heat, ideal for beans.
Frequently Asked Questions
Do you salt beans before or after cooking?
Add salt near the end. Salting too early can toughen the skins and slow softening, so season once the beans are nearly tender.
Do you have to soak dried beans?
Soaking shortens cooking time and improves texture, but you can cook unsoaked beans; they just take longer. A quick soak is a fast alternative.
