How Long Does It Take To Cook Beans

ByLily

Beans in general follow a few basic timing rules, and once you learn them, you can cook almost any variety with confidence. So how long does it take to cook beans? Most dried beans need 60 to 120 minutes of simmering after soaking, while canned beans just need 10 to 15 minutes to heat through.

Below you will find exact times for common types, plus simple steps that work every time.

How Long Does It Take To Cook Beans

The total time depends on three things: the type of bean, whether it was soaked, and your cooking method. Here is a quick reference for dried beans.

  • Black beans: 60 to 90 minutes
  • Kidney beans: 60 to 90 minutes
  • Pinto beans: 90 to 120 minutes
  • Navy beans: 60 to 90 minutes
  • Chickpeas (garbanzo): 90 to 120 minutes
  • Lentils: 20 to 30 minutes
  • Split peas: 30 to 45 minutes

Canned beans are already cooked. You only need to warm them in a pot for 10 to 15 minutes, or until they are hot all the way through.

Why Soaking Changes The Cooking Time

Soaking softens the bean and cuts cooking time by about 30 percent. It also helps them cook more evenly.

You have two easy options:

  1. Overnight soak: Cover the beans with cold water and leave them in the fridge for 8 to 12 hours.
  2. Quick soak: Boil the beans for 2 minutes, turn off the heat, and let them sit for 1 hour.

If you skip soaking, add 30 to 60 minutes to the times above. The beans will still turn out fine, just slower.

Stovetop Cooking Times And Steps

The stovetop is the most common method and gives you the best control.

  1. Rinse the beans and remove any small stones or broken pieces.
  2. Add 3 cups of water for every 1 cup of dried beans.
  3. Bring to a boil, then lower the heat to a gentle simmer.
  4. Cook uncovered, stirring now and then, until the beans are tender.
  5. Check them every 15 minutes near the end so they do not turn mushy.

One note: kidney beans must be boiled hard for at least 10 minutes before simmering. This removes a natural toxin. Never cook them only in a slow cooker.

Pressure Cooker And Slow Cooker Times

These two methods sit at opposite ends of the speed scale.

Pressure Cooker

  • Soaked beans: 20 to 30 minutes on high pressure
  • Unsoaked beans: 30 to 40 minutes on high pressure
  • Lentils: 8 to 10 minutes

Let the pressure release on its own for 10 minutes before opening the lid.

Slow Cooker

  • Soaked beans: 4 to 6 hours on low
  • Unsoaked beans: 6 to 8 hours on low

Slow cookers run cooler than a stove, so beans take longer. This is fine for most types, but again, skip kidney beans here.

How To Tell When Beans Are Done

Time is a guide, not a rule. Your beans are ready when:

  • They squash easily between your fingers
  • The skin peels away without force
  • They taste soft and creamy, not chalky

If they are still firm after the listed time, keep simmering and check every 10 minutes. Old beans take longer, sometimes a lot longer.

Common Mistakes That Slow You Down

  • Adding salt too early. It can toughen the skin. Add salt in the last 20 minutes.
  • Adding acid too early. Tomatoes, lemon, and vinegar slow softening. Wait until the beans are tender.
  • Using hard water. It adds minerals that keep beans firm. A pinch of baking soda can help.
  • Boiling too hard. This splits the skins and makes a mushy pot.
  • Using old beans. Beans older than a year or two may never soften fully.

Quick Answers On Bean Cooking Times

A few fast facts to keep handy:

  • Soaked beans usually cook in 1 to 2 hours on the stove.
  • Unsoaked beans need 2 to 3 hours.
  • Canned beans need only 10 to 15 minutes.
  • Lentils and split peas are the fastest, at 20 to 45 minutes.
  • Chickpeas are the slowest common bean, often 2 hours or more.

Once you know these basic ranges, you can cook any bean without a recipe. Start with the times above, taste as you go, and adjust. The pot will tell you when the beans are ready.

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