Whether you’re a seasoned home cook or new to the world of healthy eating, one question frequently comes up: how long does it take for dried beans to cook? Dried beans are a staple in cuisines around the globe, prized for their affordability, nutrition, and versatility. But cooking them can sometimes feel like a challenge, especially if you’re not sure how long the process should take or what variables can affect cooking time.
In this detailed guide, we’ll explore everything you need to know about cooking dried beans—from preparation techniques like soaking, to factors that affect cooking time, and how to achieve perfectly tender, flavorful beans every single time.
Understanding the Cooking Process of Dried Beans
Before we dive into specific cooking durations, let’s break down what actually happens when you cook dried beans.
Dried beans are mature seeds that have been dried for storage and later use in cooking. Because they are dehydrated, beans must first rehydrate to become soft and edible. The cooking process not only softens the beans, making them palatable, but also makes certain nutrients more bioavailable and reduces compounds that cause gas and bloating for some people.
Most cooking methods involve two main steps:
- Soaking – Rehydrating beans to reduce cooking time and improve texture and digestion
- Simmering – Cooking beans in liquid until tender
However, the exact process and time can vary based on bean type, water hardness, temperature, and more, which we will explore in depth.
Why Time Matters: Cooking Time for Common Dried Bean Varieties
Cooking dried beans can vary significantly depending on the type of bean you’re preparing. Below is a chart outlining the average cooking times for various dried beans:
| Bean Type | Average Soaking Time | Average Cooking Time (Stovetop) |
|---|---|---|
| Black Beans | 8–12 hours | 1.5–2.5 hours |
| Chickpeas (Garbanzo Beans) | 12–16 hours | 2–3 hours |
| Kidney Beans | 8–12 hours | 1.5–2 hours |
| Lentils | 1–2 hours or none | 20–45 minutes |
| Pinto Beans | 8–12 hours | 1.5–2.5 hours |
| Navy Beans | 8–12 hours | 1.5–2 hours |
| Great Northern Beans | 8–12 hours | 1.5–2 hours |
As you can see, most beans require anywhere between 1.5 to 3 hours of cooking once soaked. Some beans, such as lentils, don’t require soaking and are ready in less than an hour, making them a great choice when time is limited.
Soaking Methods and Their Impact on Cooking Time
Soaking your beans is not a mandatory step—some people skip it, especially with certain types like lentils—but it is highly recommended for many dried beans. Soaking has several benefits:
- Shortens cooking time
- Improves texture by reducing split or burst beans
- Reduces the levels of oligosaccharides, which are complex sugars responsible for digestive discomfort
- Makes beans more tender and consistent in texture
So how should you soak your beans?
Traditional Overnight Soak
The classic method involves submerging the beans in water and letting them sit for 8–12 hours. Use about 3 cups of water per 1 cup of beans. After soaking, drain and rinse the beans before cooking.
Quick-Soak Method
If you’re in a hurry, the quick-soak method can be very effective:
- Rinse and sort the beans.
- Place them in a pot and cover with water (about 3 cups of water to 1 cup beans).
- Bring to a boil and let boil for 2–3 minutes.
- Remove from heat, cover, and let sit for 1 hour.
- Drain, rinse, and proceed to cook as usual.
This method cuts soaking time from a full day to just a few hours.
Should You Skip the Soak?
While some cooks do skip soaking, it usually leads to longer cooking times and less predictable results. However, if you’re using a pressure cooker, unsoaked beans can still cook quickly—sometimes in under an hour. But for stovetop cooking, soaking is strongly advised.
Factors That Affect Cooking Time
Knowing how long it takes to cook beans is one thing, but knowing why it might take longer is just as important. Here are the key variables that can affect bean cooking time:
Bean Age
The older your beans, the longer they’ll take to cook. Fresh beans (within a year of harvest) rehydrate and cook faster. Beans kept for two years or more may never soften even after hours of cooking. Always start with relatively fresh beans for best results.
Water Quality
The mineral content of your water can have a major impact on bean texture and cooking time. Hard water (high in calcium and magnesium) makes bean skins tough and can prevent softening. Conversely, soft water can lead to mushy beans. If you have hard water, add 1/4 teaspoon of baking soda to the soaking or cooking water.
Acidic Ingredients
Adding acidic ingredients like tomatoes, vinegar, or lemon juice too early in the cooking process can toughen bean skins and slow down softening. Wait until the beans are almost tender before adding anything acidic.
Type of Pot
A heavy-bottomed Dutch oven or other thick-walled pot will retain heat better and cook beans more evenly. Thin aluminum or uneven-bottomed pots may result in hot and cold spots that prolong cooking.
Altitude
If you live at higher elevations (above 3,000 feet), water boils at a lower temperature. This means it can take longer to cook dried beans. Expect an increase in cooking time and consider using a pressure cooker for more efficient results.
Choosing the Right Cooking Method
While stovetop cooking is the most traditional method, several other cooking appliances can be used effectively—each with its own average cooking time.
Stovetop Cooking
Stovetop is the most common method and offers the most control. After soaking, use a large pot and cover the beans with two to three inches of cooking liquid (water or broth). Bring to a gentle boil, then reduce heat to a simmer. You may need to skim any foam that forms on the surface early in the cooking process.
Cooking time: Most beans take 1.5 to 3 hours, depending on variety and soaking length.
Slow Cooker
Using a slow cooker is a “set and forget” option, but it usually requires pre-soaked beans. Cook on high for 5–6 hours or on low for 8–9 hours. Add any acidic ingredients near the end.
Pressure Cooker (Instant Pot or Stovetop)
Pressure cooking is incredibly efficient and convenient:
- Unsoaked beans: 25–50 minutes
- Soaked beans: 15–25 minutes
Cook on high pressure and allow for natural pressure release for 10–15 minutes for optimal texture.
Oven-Baking
Some traditional recipes call for baking beans in the oven (as in Boston Baked Beans). Baking involves slow cooking at a low temperature (usually 300°F to 350°F) with plenty of liquid. It can take 2–3 hours and imparts a rich, smoky flavor when done in a tightly covered Dutch oven with fat and sweeteners.
Why Dried Beans Take Longer than Canned
Canned beans are pre-cooked and pressure-processed, so they’re ready to use in a matter of minutes. However, cooking dried beans offers a lower cost, better texture control, and more flavor customization. They also have less sodium than canned varieties, making them a healthier option if you’re watching salt intake.
Tips for Cooking Perfect Beans Every Time
Follow these essential tips for consistently tender, flavorful beans.
Sort and Rinse the Beans
Before soaking or cooking, pick through the beans to remove any debris, stones, or shriveled beans. Then rinse them under cold water to remove surface dust.
Add Salt at the Right Time
Salting at the beginning of cooking enhances flavor but can sometimes slow softening slightly. Alternatively, add salt near the end of cooking time if you’re using hard water or want to ensure tenderness.
Use Aromatics for Flavor
Enhance the flavor of your beans by adding bay leaves, garlic, onions, herbs, or spices. Common additions include smoked paprika, cumin, thyme, and chorizo for Latin American or Mediterranean dishes.
Don’t Rush the Simmer
Bean skins become tougher if cooked at too high a temperature. Aim for a gentle simmer to ensure tenderness and even texture.
Cool and Store Correctly
Cooked beans can be stored in their cooking liquid for better flavor and texture. They keep well in the fridge for up to 5 days or can be frozen for up to 6 months.
How to Test for Doneness
To know when your beans are done, simply test a few beans for tenderness. They should be soft enough to easily bite into, with no crunch or chalkiness. The cooking time stated in recipes is an estimate—doneness should always be tested by taste.
Here’s a simple test:
- Remove one bean from the pot.
- Blow on it to cool slightly.
- Bite into it—if it’s tender with no chalky core, you’re ready to serve.
If beans are still hard, continue simmering and check every 10–15 minutes. If you’re preparing a dish like chili or soups, it’s acceptable if the beans hold their shape slightly.
Reviving Overcooked or Undercooked Beans
Even the most experienced cooks have had their share of bean misadventures. Here’s how to fix common bean mishaps:
Overcooked Beans
Overcooked beans become mushy and tend to fall apart, which is still fine for mashed beans, refried beans, or soups. If you want to prevent this next time:
- Use fresh beans.
- Don’t cook beyond tender stage.
- Avoid aggressive boiling; simmer only.
Undercooked Beans
If your beans are still tough even after the expected cooking time, they may be old, or your water might be too hard. Try adding a little baking soda or switching to a pressure cooker.
Cooking with Different Bean Textures
Depending on the dish, you may need certain bean textures. Here’s how to achieve the desired consistency based on your use:
Creamy and Tender
Ideal for soups, stews, refried beans, or purées. Cook until beans are very soft and break easily. Mash a few beans into the pot during the final stages to thicken the liquid.
Firm and Intact
Use when you want beans to keep their shape, such as in salads, rice dishes, or chili. Check for doneness earlier and reduce simmering time after beans are tender.
All-in-One Bean Dishes
Dishes like minestrone, rice and beans, or slow cooker recipes often combine beans with other ingredients early in the cooking process. In these cases, start by cooking beans first separately or in the liquid long enough to become tender before adding grain or vegetables.
Final Thoughts: Planning Your Bean Cooking Time
Now that you know how long does it take to cook dried beans—including how soaking, bean type, water quality, and preparation affect cooking—you can confidently plan your meals around this nutritious, budget-friendly staple.
Always remember:
- Most beans require soaking—either overnight or using the quick-soak method.
- Cooking time ranges from 1.5 to 3 hours on the stovetop, but varies by bean type.
- A pressure cooker significantly reduces cooking time.
With the right technique and attention to detail, you’ll enjoy perfectly cooked beans in every meal—from hearty soups to creamy dips and delicious salads.
So next time you grab that bag of dried beans from the pantry, you won’t wonder “how long does it take for dried beans to cook?”—you’ll know exactly what to do, and your beans will turn out delicious every single time.
Why do dried beans take so long to cook?
Dried beans are naturally hard and dense because they are harvested and sold without moisture. This lack of moisture means they must first absorb water through soaking before they can soften during cooking. The outer skin of the bean is a protective layer that slows down water absorption, which is why soaking overnight or using a quick-soak method is essential for reducing overall cooking time. The age of the beans also plays a role—older beans tend to take longer to cook and may remain tough even with extended cooking.
Additionally, different varieties of beans have different structures and densities, affecting how long they take to become tender. Environmental factors, such as water hardness and altitude, can also impact cooking time. Hard water may slow the softening process, and at higher elevations, water boils at a lower temperature, which means beans cook more slowly. Understanding these variables can help you better estimate and manage how long it will take to cook your beans properly.
Do I have to soak dried beans before cooking them?
Soaking beans before cooking is not strictly required, but it significantly reduces cooking time and helps ensure more even cooking. Soaking softens the beans by allowing them to absorb moisture, which helps break down complex sugars and starches that can cause digestive discomfort. Without soaking, beans will still cook eventually, but it could take twice as long and might result in beans that are mushy on the outside and undercooked on the inside.
There are two main soaking methods: the overnight soak and the quick soak. The overnight soak involves placing beans in water and letting them sit for 8–12 hours. The quick-soak method requires boiling the beans, letting them sit off the heat for an hour, then draining and rinsing them before cooking. Both methods are effective, though the overnight method is often preferred for the most tender and consistent results.
How can I speed up the cooking process once I’ve soaked the beans?
After soaking, several techniques can help reduce cooking time and ensure your beans become tender more quickly. One of the most effective methods is using a pressure cooker or Instant Pot, which can cut the cooking time by more than half compared to traditional stovetop cooking. Cooking beans in salted water can also help them soften more quickly, as salt helps break down the cell walls of the beans more efficiently.
Using warm water after soaking to begin the cooking process, instead of cold, can also help them come to a simmer faster. If you’re cooking on the stovetop, avoid stirring too frequently and maintain a gentle simmer rather than a rolling boil, which can cause beans to break apart or cook unevenly. Adding acidic ingredients, like tomatoes or vinegar, too early in the process can toughen the beans, so it’s best to add those toward the end of cooking to maintain both texture and time efficiency.
What affects the cooking time of different varieties of beans?
Bean variety plays a major role in determining cooking time, as different types have unique sizes, densities, and outer shell thicknesses. Smaller beans like lentils and split peas can cook in about 20–30 minutes without soaking, whereas larger, denser beans like chickpeas, kidney beans, or navy beans often require one to two hours even after soaking. The structure and natural composition of each bean determines how quickly they absorb water and soften during cooking.
In addition, beans with tougher skins—such as black-eyed peas—tend to take longer than beans with thinner skins, like pinto beans. Some heirloom or specialty beans may differ from standard varieties in texture and cooking needs. It’s important to consider these variations and adjust soaking and cooking times accordingly. When you know the type of bean you’re cooking, you can better plan and adjust the cooking process to yield perfectly tender beans without overcooking.
Do older dried beans take longer to cook than newer ones?
Yes, older dried beans definitely take longer to cook and often don’t soften as well, even with prolonged cooking. As beans age, they lose moisture and their cellular structure becomes more recalcitrant to absorbing water. Typically, dried beans are best used within a year of purchase. Beyond that, they may still be edible, but they often become increasingly difficult to rehydrate and tenderize, leading to longer soak and cook times and sometimes still ending up tough or chalky.
To test whether your beans are too old, try soaking a small batch and then boiling them for 30 minutes. If they haven’t softened, they may be past their prime. Storing beans in an airtight container in a cool, dark place can help maintain their quality and reduce the risk of them deteriorating too quickly. If you must use older beans, you might improve results by increasing soaking time or adding a splash of baking soda to the soaking or cooking water, which can help tenderize them.
How do I know when beans are fully cooked?
Fully cooked beans should be tender but still hold their shape and not fall apart. The exact texture depends on the intended use—some recipes call for slightly firmer beans, while others require them to be very soft and creamy inside. The best way to check is by tasting a bean or pressing it gently between your fingers—if it’s uniformly soft without hard or starchy resistance, it’s done.
Visual cues can also help. Fully cooked beans should appear plump and moist, with intact skins. If skins are cracking or peeling extensively, the beans may be overcooked or cooked too aggressively. If beans aren’t quite tender, you can continue simmering and check every 10–15 minutes. Taste is the most reliable test, especially for different bean varieties, so sampling before ending the cooking process ensures your beans meet the desired doneness.
Can I add flavors while cooking dried beans, or should I wait until after?
Yes, you can absolutely add flavorings during the cooking process to infuse the beans with richer taste. It’s common to include ingredients like garlic, onions, bay leaves, herbs, and salt in the cooking water, as beans absorb flavors well while simmering. Adding salt early can also help tenderize the beans more efficiently. Including aromatics like celery or carrot can enhance the taste of the beans and make them a more flavorful base for soups, stews, or side dishes.
However, it’s important to avoid adding acidic ingredients such as tomatoes, lemon juice, or vinegar too early in the cooking process, as they can toughen the beans and significantly extend cook time. If your recipe includes acidic components, add them near the end of cooking once the beans are already tender. Doing so ensures the beans retain their optimal texture while still picking up rich, savory, or tangy notes from the added ingredients.