Beans
Soak, simmer, salt.
| Bean | Soak? | Simmer, soaked | Simmer, no soak | When to salt | Notes |
|---|---|---|---|---|---|
| Chickpeas | Recommended, 8–12 hr | 60–90 min | 1½–2½ hr | After boiling starts, or halfway | Hummus, stews, roasting |
| Kidney beans | Highly recommended, 8–12 hr | 60–90 min* | 2–3 hr* | After the 10 min hard boil | *Boil hard for 10 min first to destroy toxins |
| Pinto beans | Optional | 60–90 min | 2 hr | Early, or midway | Creamy. Chilli, refried beans |
| Black turtle beans | Optional | 60–75 min | 1½–2 hr | Anytime after boiling begins | Nutty. Soups, rice dishes |
| Black-eyed peas | Optional | 40–60 min | 60–75 min | Start of cooking | Mild. Salads, stews |
| Cannellini beans | Recommended, 8 hr | 60–90 min | 1½–2 hr | Midway | Creamy. Soups, braises |
| Butter beans | Recommended, 8–12 hr | 60–90 min | 1½–2 hr | After boiling starts, or once softening | Soft, rich. Roasted or stewed |
| Adzuki beans | Optional | 45–60 min | 60–75 min | Late in cooking | Sweet, nutty. Asian dishes |
| Navy beans | Recommended, 8 hr | 60–90 min | 1½–2 hr | Early, or halfway | Haricot. Baked beans, soups |
| Great Northern beans | Recommended, 8 hr | 60–90 min | 1½–2 hr | Midway | Like cannellini, slightly milder |
Quick rules
- Per person60–80g dry beans.
- WaterUse plenty. The beans should stay submerged.
- AcidAdd tomatoes, vinegar or lemon only once the beans are tender.
- SaltUsually helps flavour and texture, if added at the right time.
- Old beansCan take much longer to soften.
- RoastingCook until just tender, dry well, then roast at 200°C for 20–30 min.