What's the time difference for cooking soaked vs. un-soaked beans?

Question

Understand how soaking affects pressure cooking times and texture outcomes for beans.

Answer 1

Soaked beans generally cook significantly faster than un-soaked beans, often reducing cooking time by 30-50%. Soaking helps rehydrate the beans, allowing them to cook more evenly and quickly.

Detailed Explanation:

Soaking beans before cooking offers several advantages that contribute to a shorter cooking time. When beans are dry, they are dehydrated. Soaking allows them to absorb water, which softens their outer layer and helps them cook more evenly. This rehydration process reduces the time it takes for the beans to become tender during cooking.

Un-soaked beans, on the other hand, require a longer cooking time because they need to absorb water during the cooking process itself. This can lead to uneven cooking, where the outer layers may become mushy while the inner parts remain firm. The exact time difference depends on the type of bean, but generally, soaked beans can cook in about half the time compared to un-soaked beans. For example, kidney beans might take 1-1.5 hours when soaked, but 2-3 hours when un-soaked.

Pro Tip:

For the best results, soak beans for at least 8 hours or overnight. If you're short on time, use the quick-soak method: boil the beans in water for 2 minutes, then let them sit for 1 hour before draining and cooking.