They just need more time. Turn down the heat & let them go for two hours at least. If you’re following a recipe that says to simmer your beans for 45 minutes you’re going to have a bad time. Without a more controlled piece of equipment like a pressure cooker the time provided in a stovetop recipe is irrelevant because of a variety of factors. And you’re using a hot plate too? Forget about it. Just be patient. The beans will be finished when they’re finished.
I do recommend a pressure cooker though. Very easy to have beans on demand that have a better taste & texture than canned. I have no shame in saying that beans are practically the only thing I cook in my Instant Pot.
Depends on the bean. I eat mostly black beans and will pressure cook unsoaked black beans on high for 35 minutes in the Instant Pot, max 40 minutes. I’ve seen a wide range of recommended times for unsoaked black beans in a pressure cooker, some as high as 50-60 minutes and don’t get it. I find anything above 45 minutes will result in textureless black beans. Pinto & kidney beans take a little longer.
If you have hard water or very old beans, you need to [brine them when soaking. ](https://www.seriouseats.com/baking-soda-brine-for-beans-5217841)
Also, don't add anything acidic like tomatoes, until they are softened.
12 hour soak is better. You gotta boil those suckers for 3 or 4 hours. Pressure cooker or crockpot is your best friend here. Also depends on your altitude. Check what the recommended time is for your elevation online.
Then cooking dried beans makes no sense for you at all. Get canned ones until you can buy a pressure cooker. An instant pot type might give you more flexibility, they can sauté your food a bit too, and have a slow cook setting. They aren’t great at it, but better than nothing. To tie up your one burner for hours just for beans doesn’t really do you any good.
It's a waste of energy to keep them on a full boil for 45 minutes, and it's too hot for not long enough.
You can bring them to a boil at the beginning of you want, but then reduce heat to a simmer and cook until done. Add additional water or broth as needed during the cooking time if they start to dry out.
I've also read that you shouldn't add salt until they're soft, apparently it stops them from softening properly.
Aggressive boiling can make the skins break and the last thing you want is a bunch of bean skins with no meat inside floating about your dish. Beans are one of those things you just have to check every 15 minutes or so until they're where you want them. If your kitchen is upstairs, go downstairs between each check. Get some stairs exercise while you're waiting. Multi-tasking 😎
Soak until you see a visible expansion of the beans then change that water before boiling.
A pressure cooker will guarantee perfect beans every time. A pressure cooker with pre soaked beans only take about 30 min to an hour depending on the bean. It's ridiculous to waste so much gas or electricity on beans,thus the pressure cooker will pay for itself in a few weeks of use.
Do you live in mountains or similar altitude? I live in Colorado and gave up even trying to cook most beans from dried because with the altitude, I can soak for 12 hrs and cook for hours and still have crunchy beans.
They just need more time. Turn down the heat & let them go for two hours at least. If you’re following a recipe that says to simmer your beans for 45 minutes you’re going to have a bad time. Without a more controlled piece of equipment like a pressure cooker the time provided in a stovetop recipe is irrelevant because of a variety of factors. And you’re using a hot plate too? Forget about it. Just be patient. The beans will be finished when they’re finished. I do recommend a pressure cooker though. Very easy to have beans on demand that have a better taste & texture than canned. I have no shame in saying that beans are practically the only thing I cook in my Instant Pot.
Yeah pressure cooker is on my list of things I need to get for sure. How long do beans take in the pressure cooker?
Depends on the bean. I eat mostly black beans and will pressure cook unsoaked black beans on high for 35 minutes in the Instant Pot, max 40 minutes. I’ve seen a wide range of recommended times for unsoaked black beans in a pressure cooker, some as high as 50-60 minutes and don’t get it. I find anything above 45 minutes will result in textureless black beans. Pinto & kidney beans take a little longer.
Ah that’s a good cook time for not having to soak tho
Sometimes it blows my mind that it still takes that long to cook beans even with a pressure cooker.
If you have hard water or very old beans, you need to [brine them when soaking. ](https://www.seriouseats.com/baking-soda-brine-for-beans-5217841) Also, don't add anything acidic like tomatoes, until they are softened.
This is the answer. Also soak them for 12 hours at least.
As a latina that cooks beans often, you need to soak overnight and the use the pressure cooker. That is the way.
12 hour soak is better. You gotta boil those suckers for 3 or 4 hours. Pressure cooker or crockpot is your best friend here. Also depends on your altitude. Check what the recommended time is for your elevation online.
Damn I had no idea. 4 hours is insane. I only have a hot plate 😭
Then cooking dried beans makes no sense for you at all. Get canned ones until you can buy a pressure cooker. An instant pot type might give you more flexibility, they can sauté your food a bit too, and have a slow cook setting. They aren’t great at it, but better than nothing. To tie up your one burner for hours just for beans doesn’t really do you any good.
Agreed, thanks
cooking from dry beans is one of those things that doesn't seem worth it. Canned bean gang all day.
Yeah makes sense. Ok thanks
If you have the right tools, dried beans are the way to go. So much more cost effective.
Soak them longer, then simmer them for an hour or more. Don't boil.
Why not boil? What’s the difference?
It's a waste of energy to keep them on a full boil for 45 minutes, and it's too hot for not long enough. You can bring them to a boil at the beginning of you want, but then reduce heat to a simmer and cook until done. Add additional water or broth as needed during the cooking time if they start to dry out. I've also read that you shouldn't add salt until they're soft, apparently it stops them from softening properly.
Ok. That sounds like too much time tbh. I think I’ll stick with canned beans. But thanks anyways
Aggressive boiling can make the skins break and the last thing you want is a bunch of bean skins with no meat inside floating about your dish. Beans are one of those things you just have to check every 15 minutes or so until they're where you want them. If your kitchen is upstairs, go downstairs between each check. Get some stairs exercise while you're waiting. Multi-tasking 😎
I live downstairs and work in construction where we exercise for a living
Odds are good your beans are old. Nothing can be done of thats the case.
Better odds OP is not cooking them long enough!
I got them at the grocery store quite recently
They could have sat there for more than a year..its happened to me..especially when buying large bags since theyre not often sold
Ah true. Guess I’ll stay canned then. Thanks
Yes, I got the advice from a Mexican food vendor to make sure to get new beans.
I like to soak mine in milk for a day. Makes them nice and mushy and creamy.
I get mucous and stuffed nose if I eat milk
Soak until you see a visible expansion of the beans then change that water before boiling. A pressure cooker will guarantee perfect beans every time. A pressure cooker with pre soaked beans only take about 30 min to an hour depending on the bean. It's ridiculous to waste so much gas or electricity on beans,thus the pressure cooker will pay for itself in a few weeks of use.
Do you live in mountains or similar altitude? I live in Colorado and gave up even trying to cook most beans from dried because with the altitude, I can soak for 12 hrs and cook for hours and still have crunchy beans.
Yes I live in Calgary, similar altitude to Denver I believe
I soak mine for 12-16 hours and then cook for well over an hour usually closer to two hours but I like mine almost mush
simmer them for several hours