Do Dried Beans of all types require soaking? The short answer is yes!
There are two methods of soaking beans. I prefer the long cold soak overnight.
This way you can leave them and forget them until the next day.
The short soak method is with hot water.
Buy only the dried beans with smooth shiny skins. The older ones with wrinkled skins take longer to soak and cook. If they are too old they may never cook al the way through.
Prior to soaking the beans, sort through to pick out broken pieces, dirt or small pieces of stones. Rinse under cold water for several minutes.
Cold soak uses 3 cups of cold water for every 1 cup of beans.
Place in fridge overnight, or all day if you want to cook them in the evening. This prevents them from turning sour.
When ready to start cooking, drain the water and rinse the beans several times. This helps to remove the chemical that causes gas.
In a large pot large enough to allow room for expansion and for foam, place the beans with fresh cold water and boil for five minutes. Rinse again removing the excess foam.
Return to the pot cover beans with fresh cold water. Bring to a boil, cover and lower heat to a simmer. Cook for 40 – 50 minutes.
If using a pressure cooker follow manufacturers directions.
If using an “Instapot” You can choose slow cooker or the bean set. Follow directions from your Instapot guide.
Canned beans should be rinsed several times before cooking.
For a Delicious Beans recipe try: Bean Tomato Macaroni Casserole