Four Simple Preparation Steps
- Inspect: Remove broken beans and foreign materials.
- Rinse: Rinse thoroughly under cold running water.
- Soak: Choose a method from the table above. Avoid leaving beans in warm soaking water for prolonged periods.
- Cook: Discard soaking water and rinse. Add fresh water and cook until fully tender before using in recipes.
Yield: 2 cups of dry beans make approximately 4–5 cups of cooked beans.
Compare Soaking Methods
| Method | Time | How to Soak |
|---|---|---|
| Traditional | Overnight | Cover beans with water and soak overnight. Drain, discard soaking water and rinse before cooking. |
| Hot Soak (preferred) | 4 hours after boiling | Add 10 cups of water per pound (about 2 cups) of dry beans. Boil for 2–3 minutes. Remove from heat, cover and let stand for 4 hours. Drain and rinse. |
| Quick Soak | 1 hour after boiling | Add 6 cups of water per 2 cups of dry beans. Boil for 2–3 minutes. Remove from heat, cover and let stand for 1 hour. Drain and rinse. |
Important: Kidney Beans
Follow the safe-cooking instructions on your kidney bean package. Soaking does not replace thorough cooking. Never eat raw or undercooked kidney beans, and do not cook raw kidney beans in a slow cooker alone.