Why use dried beans over canned?

We could spend all day talking about all the reasons to love dried beans:

1. They have tender skins, interesting textures, and complex flavors.
2. There are so many varieties to choose from.
3. You get the bonus of a pot full of magical bean broth.
4. They soak up liquid as they cook– which means any aromatics, herbs, and spices you add will infuse your beans.

We’re not here to tell you to never use canned beans again– after all, they’re an ultra-convenient source of protein– but it’s worth it to make your own beans from scratch, and doesn’t require as much time and effort as you may think.

What do I do if my beans are over 2 years old?

As beans sit, they lose moisture and flavor, so old beans will take longer to cook and won’t taste as flavorful. They may even stay tough no matter how long they cook! 

Your old beans may be a lost cause, but here’s one way you can course correct: soaking the beans in salted water (aka a brine). The sodium ions help water penetrate the tough skins. To try, soak beans in a solution of 1 tbsp coarse salt per quart of water for 6-8 hours. The beans will look very wrinkly at first– this is normal. Before using, drain and rinse the beans. 

For more, head to our FAQs page.

Why do you love electric pressure cookers?

Electric pressure cookers (e.g., the Instant Pot) may have been one of the best things to happen to dried beans. They bring the cooking time down by about one-third compared to the stovetop. Plus, the sauté mode is particularly handy– you can finish your beans with a simmer to thicken the broth. 

For more, head to our FAQs page.

Why should I avoid acidic ingredients before beans are fully cooked?

Acidic ingredients like vinegar, lemon juice, wine, and tomatoes can toughen beans and make for long cooking times. The acid binds to the beans' outer coat and makes it more impervious to water. The more acidic the ingredient, the more of an effect it will have (tomatoes are less acidic, so you may not run into any trouble). As a general rule, add these ingredients once your beans are fully tender.

How much fat should I add to my beans?

1-2 tbsp per lb of beans. Incorporating a healthy dose of fat early will create the depth of flavor you are looking for. 

How many vegetables and herbs should I add to my pot of beans for flavoring?

There’s no hard rule. Go with your gut and what you have on hand! For 1 lb of beans figure:

• 1-3 garlic cloves, peeled and smashed
• 2-3 fresh herb sprigs
• ½ to 1 fresh or dried chile
• ½-1 carrot, cut into a few pieces
• ½ celery stalk
• ½-1 onion or shallot, peeled and halved lengthwise (the root end holds everything together)
• Pinch of spices or dried herbs

For more, head to our FAQs page.

I heard that salting beans too early can mean they'll stay hard. Is it true?

Conventional wisdom dictating that salt draws moisture from and hardens beans is simply not true. If you don’t salt early you risk ending up with salty broth and under-seasoned beans. Adding salt at the beginning of cooking allows the salt to pass through the beans' skins and bring out their flavor. 

For more, head to our FAQs page.

What do I do if my pressure cooked beans are not fully cooked?

If your beans are a little undercooked, don't fret. There are many factors that influence cooking times like bean size, bean age, elevation, water hardness, and other ingredients added. Here’s how to troubleshoot:

• If beans are slightly firm in the center, but mostly tender: Simmer on low until completely cooked through, usually 10-15 minutes. Watch the liquid levels to make sure beans are submerged.
• If beans have significant hard spots and are partially tender: Bring your device back to high pressure and cook for another 5 minutes. Then, manually release the pressure (aka rapid release).

For more, head to our FAQs page.