I was buying canned beans for years before I saw the price of a bag of dry ones

I was at the grocery store last week and a bag of dry pinto beans was 89 cents, but the same amount in cans would have been like $4. I cooked a whole pot for about an hour and they tasted way better than the canned stuff, plus I could season them myself. Does anyone have a good trick for getting the soak time right so you don't have to plan a whole day ahead?

3 comments

3 Comments

lucasjackson2mo ago

My instant pot changed the game for dry beans. You can skip soaking entirely and have them ready in about an hour from start to finish. The texture is perfect every single time.

the_nathan2mo ago

Huh, that's interesting. I don't think you can really skip soaking and get the same texture as a soak though. The pressure cooking will make them soft, sure, but soaking helps break down the complex sugars that cause gas and makes for a creamier interior. I've had a few batches come out slightly crunchy or with a weird skin texture when I tried no-soak.

emery1992mo agoProlific Poster

My black beans came out perfect in 45 minutes last night.