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One of the preparation secrets for dry beans is soaking them! Soaking your dry beans helps them cook faster and more evenly, plus it makes them easier to digest. One trick is to add salt to the water you're soaking them in, as this creates a type of brine that helps soften the skin. Oh, and remember, not all dry beans need to be soaked in water before cooking, such as soft beans like lentils or peas. Here are two ways to soak your dry beans.

Overnight Soaking

Soaking dried beans overnight is the more traditional method and takes a little more planning in the kitchen. Simply cover them until you have 3 inches of water above the beans, add 2 tablespoons of kosher salt, or 1 tablespoon of fine salt per pound of beans. Let them soak for 6 to 12 hours, ideally overnight. Drain and rinse before cooking.

Quick Soaking

We know that cravings for delicious beans are not always planned ahead of time. This option will help you prep dry beans to cook in just a few hours. Simply place the beans in a pot on the stove, cover them with 3 inches of water, add salt and bring them to a boil. As soon as they boil, turn off the heat and let them soak for at least an hour. Drain, rinse and they are ready to create nutritious recipes.

The Secret to Great Flavor

Seasoning your beans well is the key to bringing out their rich flavor even more. You can prepare them with a variety of spices and simple ingredients like onion, or a sprinkle of Adobo and a couple of bay leaves.

Choose your cooking method!

Discover the best way to prepare your favorite beans.

Stovetop

To cook beans on the stovetop, place them in a pot and cover them with 2 inches of water. Add your favorite seasoning and occasionally stir them gently, without letting them hit a strong boil. This prevents the beans from separating from their skins or being undercooked. Simmering is best! Depending on the variety of dry beans, they can cook super-fast, such as lentils which take about 15 minutes; or chickpeas which can take 25 to 30 minutes if soaked, or 3 to 4 hours if not previously soaked.

Slow cooker

To use this method, place the beans in the pot of your slow cooker and cover with 2 inches of water. Add salt and all your favorite spices and seasonings. Set the machine on the lowest setting for slow cooking, 3 to 6 hours. If you are preparing kidney beans, you will need to boil them for 10 minutes before you put them in the slow cooker to make them more digestible. You can put them in the slow cooker in the morning, set the timer, and by the evening when you get home, dinner will be ready!

Pressure cooker

This method is the fastest, as it softens the beans in no time at all. As with the other methods, simply place the beans in the pot and cover them with 2 inches of water. Add salt to taste, seasonings, spices and a tablespoon of oil. Be sure not to exceed the fill line, which is usually about halfway for beans. For soft beans such as lentils, peas and blackeye peas, pressure cook for 5 to 10 minutes. For larger beans such as chickpeas, cook for 25 - 40 minutes. Beans already soaked beforehand will take less time.

Storing Your Beans

Learn how to store your beans to get the most out of them. Dry beans should be stored in a dark, moisture-free place, so they can stay fresh for up to a year. After a year, they can deteriorate quickly. It is also recommended to check the expiration date before purchasing.

Once the beans are cooked, you can keep them in their cooking liquid for 3-4 days in the refrigerator and up to 3 months in the freezer. You can also drain them, mix them with oil, salt and pepper, or with a vinaigrette before chilling them. This preserves them even more and gives them another level of flavor.