Our grandmothers often liked to add beans everywhere. Even my grandmother said “beans are the best substitute for meat”. After all, few people know that beans are a real superfood, rich in vegetable protein, fiber and vitamins (and they are indeed to some extent similar in satiety and protein to natural meat without chemicals). However, many people avoid cooking them at home or do not know how to do it at all, because the beans either remain raw or crack anyway.
In fact, the reasons why many people don’t get perfectly cooked beans are classic and simple: there was no prior soaking, the beans are cooked for too long or over high heat, they boil into porridge due to not being removed from the pan in time, or vice versa – they remain hard inside if you haven’t checked the readiness according to the recipe.
Read also: The recipe for the salad that Kings ate: quick and with simple ingredients
So in this article, I will share a recipe from my grandmother on how to cook beans perfectly so that they don’t crack and melt in your mouth.
Step 1: To soak or not to soak?
It’s actually very easy to make the perfect beans if you know a few cooking secrets. I’ll tell you how to cook beans so that they retain their shape and have the perfect creamy texture.
The short answer to the question of whether it is necessary to soak beans the day before cooking: yes, absolutely . Soaking not only shortens cooking time, but also dissolves oligosaccharides — the same substances that cause unpleasant bloating.
There are two proven methods:
- Classic (cold). Rinse the beans, fill with clean cold water in a ratio of 1:3 and leave for 8–12 hours (overnight is best).
- Express method (hot). If you don’t have time, pour boiling water over the beans, boil for 3 minutes, remove from heat, cover and leave for 1 hour. The effect will be almost the same as after soaking overnight.
Important: The water in which the beans were soaked must be drained! You cannot cook in it.
Stage 2: Correct proportions and cooking process
After you have drained the “old” water and rinsed the beans, let’s move on to the main thing:
- Water proportions: Cover the beans with fresh, cold water to cover the beans by 3–5 centimeters (approximately 1 cup of beans to 3 cups of water).
- Temperature: Bring the water to a boil over medium heat, then immediately reduce to low. The water should not be boiling—the beans should be “simmering.”
- Lid. Do not cover the pot completely with a lid, otherwise the beans will darken and the foam will run off onto the stove.
- Time. White beans cook for about 40–50 minutes, red beans for 1 to 1.5 hours. This is an important point, be sure to cook with a timer!
3 secrets from chefs for perfect results
I have a friend who is a professional chef and she once shared her secrets with me. To make your beans look restaurant-worthy, remember these three golden rules:
- No salt at the beginning! This is a major mistake. Salt makes the beans tough and they will never cook properly. Add salt only 5-10 minutes before the end of cooking.
- Be careful with acid. Add tomato paste, vinegar, lemon juice, or wine only when the beans are fully cooked and soft. The acidic environment will “tan” the beans.
- A spoonful of oil against foam. If you add 1 tablespoon of regular vegetable oil to water, foam will practically not form during boiling.
How to check readiness?
Take one bean and blow on it.
If the skin bursts from the sudden temperature drop, the beans are ready. You can also simply mash them with your fingers or a fork: they should be as easy to serve as soft butter.
Now your perfect beans are ready to add to borscht, lobio, salads, or simply as a healthy side dish on their own!
