Can You Soak Beans Too Long?

[hoovarmin]

I'm going to make red beans and rice tomorrow and bought dried red beans for the occasion. I really don't have any experience with dried beans. The directions say "soak for at least 8 hours or overnight." How long is too long to soak beans?

[ItsAllGoneToTheDogs]

depends on the brand and type of bean I think. Though if by red beans you mean kidney beans, do some research on the potential hazards

[Panhead John]

You’re correct, red beans and red kidney beans are 2 different types. Red beans are the kind normally used for red beans and rice.

[ItsAllGoneToTheDogs]

Panhead John some recipes call for kidney beans or a mix of red and kidney beans. Kidneys are the only bean I will buy canned over dried just because I suck at following directions and the risk is too high if you don't.

[hoovarmin]

I wouldn't buy Kidney beans because I can't stand them. I hate the texture of their outsides, makes me feel like I'm chewing plastic.

[FireMan]

There are different schools out there & I am certainly not headmaster of any of them, but I have heard overnight & if’n yer at sea level not at all. We do have a couple of bean mistros here. Let them chime in.

[jfmorris]

I would not soak them longer than 8 hours or overnight. You don't want to have them mushy.

The soak is all about rehydration, and the longer you soak, the less time you have to cook I think.

Here is what I do with dried pinto beans.

First of all, I never soak my beans overnight, but do the "quick method". Often because I don't know I am making beans until the day I decide to make beans!

1. Rinse the beans in a colander, removing any pebbles, twigs or other foreign objects.
2. Cover the beans with about 2 inches of water, and bring them to a hard rolling boil for 10-15 minutes.
3. Turn off the stove, and let them sit for about 1 hour. They will swell up, and the hard boil ensures you get rid of some pathogens that can be in dried beans.
4. OMIT THIS STEP I THINK NOW: Drain the beans, and then top off the pot (usually my 5 quart dutch oven or else a crockpot/slow cooker) with chicken broth or water and chicken bullion to about an inch above the beans.
5. Simmer 2-3 hours until desired doneness (pull a bean to check how soft it is).
6. Season to taste.

Back to overnight soaking. If you soak for 8 hours, it is likely that the beans will be done in an hour or so, versus 2-3 hours. In ALL cases, bring the dried beans to a full rolling boil for 10-15 minutes before dropping the heat to a simmer.

[jfmorris]

bbqLuv maybe you can skip the drain and refill of the pot. I've not made beans in a month. I follow the Rancho Gordo directions on the package. And now I am thinking I do NOT drain it, so will edit that step out....

[Santamarina]

Wait a minute….@jfmorris, your name is Jim? Am I the only one in the Pit who’s been reading your name as Jeff Morris all these years? 🤣

[jfmorris]

Santamarina haha I get that Jeff from a few of you on occasion.

When I signed up for AR, and had to make a "username" I had no idea spaces and such were allowed, so went with a username like I used elsewhere online, and used my first 2 initials and my last name. James F. Morris = jfmorris.

But I go by Jim. Heck if I know why though - my wife asked me one day recently why I had been called Jimmy or Jim all my life, when my name was James. I told her I had no clue!

[LA Pork Butt]

I don’t remember the particular issue with red beans, but apparently there is a potential health danger in not soaking. We typically soak them overnight, but have cooked them without soaking in the past and have had no problems. After reading the article we always soak them. I would think the only possible problem with soaking them too long is they will begin to sprout.

[ItsAllGoneToTheDogs]

that's for kidney beans, and theres a risk of some toxic reaction or something with dry and fresh, canned is the way to go to be safe.

[Panhead John]

I’ve never heard of any issues like that in my life. I’ve eaten dried beans for probably 50 years or so, never even came close to getting sick. I stay away from canned beans whenever possible, they just can’t come close to a good dried beans cook.

[Dan Deter]

My wife always soaks kidney beans overnight when making her red beans and rice, although will use jfmorris 's quick method if it gets forgotten or is semi-last minute. I think she does the same for pintos when making homemade Texas style beans. She also puts them in the fridge when soaking.

[Steve B]

fzxdoc I hear a need for you here.

[Panhead John]

There’s really no need to soak for longer than 8 hours. Every bean package I’ve seen says to soak for 8 hours or overnight. [in addition to explaining the 2 minute boil method] Since overnight can mean such a big difference in hours between people, you’ll always be good with an 8 hour soak. But personally, I always use the 2 minute boil method. Like Jim said, a lot of times I don’t know until the day of if I’m cooking beans or not. You should not notice any difference in texture, taste or appearance doing them either way.

[rlozinak]

We don't have beans at my house, Or my sisters house. She does not like beans, or garlic or smoked ham or.....

[Texas Larry]

Condolences.@rlozinak

[Alan Brice]

Rancho Gordo’s will break up n begin to sprout, depending on the size n variety. I understand it is because they are so fresh. Store bought variety can be shelf sitters for a long time.
The instructions that came with the RG’s stated not to soak over 4 hrs. So I did n planted the results. Nearly all successfully transformed into healthy plants. I will post pics when there is something worth posting.

[Panhead John]

Thanks for posting this about the Rancho Gordo’s. I’ve never had them, but have heard many times here how good they are. That’s good to know about not soaking over 4 hours. All my experiences have been with mass produced grocery store types of beans.

[jfmorris]

When I filled a bin in the pantry with Rancho Gordo beans they were fresh! Unfortunately, I am still trying to deplete my overzealous purchasing of Rancho Gordo beans last year before I buy anymore...

[Alan Brice]

I concentrated on the Cranberries n the Marcella, because Of the rave reviews.

[jfmorris]

I find no better resource out there than Rancho Gordo on the subject:

https://www.ranchogordo.com/blogs/recipes/cooking-basic-beans-in-the-rancho-gordo-manner

Stovetop Basics (Step-by-Step)

1. Check the beans for debris, and rinse in several changes of water.
2. Saute aromatic vegetables in olive oil.
3. Add the dried beans and enough liquid to cover by about 2 inches.
4. Bring the pot to a rapid boil for 10 to 15 minutes.
5. Lower the heat to a gentle simmer until the beans are done, between 1 hour and 3 hours. If the bean-cooking water starts to get low, add hot water.
6. Salt when the beans are just starting to turn soft.

[Panhead John]

Sooo, it looks to be a little bit different method for cooking their beans VS the usual store brand types. Good to know.

[tstalafuse]

I have only ever done the soak overnight method mostly because I know when I am making beans cuz it is delicacy that doesn't deserve no quickie method... as is the case on Wednesday when I am making red beans and rice with smoked andouille sausage..

Okay, so that is partially a lie.. I usually know I am making them but plan on slow cooking starting early in the morning so that means staying up until midnight to soak them for 8hrs, which just ain't happening so overnight it is..

Which also a partial lie because I have thrown in the towel on the slow cooker for the instant pot so that they are done in 40 minutes or so, but because I might forget to put them on to soak first thing in the morning, so I soak them overnight..

To answer your question, I usually soak the dry beans for at least 18-20hrs because I am too lazy to do all the stuff for a quick soak, and the beans are never water logged or mushy..

[Panhead John]

With all those partial lies you’ve told, how are we supposed to ever trust you again?

[hoovarmin]

I knew we would eventually get to the whole truth

[tstalafuse]

Panhead John Have I ever fully lied to you, that you know of? That is how you know you can trust me.. ya, that's the ticket..

[Bad Hat BBQ]

I soak all my beans over night and give them 4-6 inches of water. Rinse then Add beams to a big pot of cold water -bring to a boil. Then add whatever you are going add.... start with the longest lead time...turnips take at least 30 minutes, celery more like 10.

I only add meat that is cooked in a different pan... I prefer beans that are not "mushy",
that is just me

[hoovarmin]

Thanks, Bad Hat BBQ

[mrteddyprincess]

Beans: All types. One pound in pressure cooker. Fill three inches above beans with water. Pressure cook them for one hour and ten minutes. Add flavs and whatever. Best beans ever.