Epi's Myth-Busting Guide to Cooking Amazing Beans

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Epi's Myth-Busting Guide to Cooking Amazing Beans
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You don’t need to soak your beans overnight. In fact, you probably shouldn’t:

Ask five people how to cook dried beans, and you'll probably get five different answers. Some people will tell you beans take 90 minutes; others will tell you to start a day ahead. And don't even get these people started on adding salt to the simmering pot—it's either completely disastrous or utterly necessary, depending on who you talk to.

When these debates started happening within our own ranks, we took the conversation where it belongs: to the kitchen. Grabbing a dozen bags of pinto beans , we started cooking, covering a half-pound of dried beans in 8 cups of water, bringing them to a boil, then reducing to a simmer until tender. Twelve pots of beans, and so many burrito bowls later, we'd broken a few bean skins, busted a few myths, and settled on a few official Epicurious Epinions.

Man, people are just really attached to this soaking idea. If it's not an overnight soak, it's the so-called quick soak: a method where you cover beans in water, bring them to a boil, turn off the heat, and then let the beans sit in the water for an hour. We tried this method, and although the cooking time didn't vary much , the flavor was our favorite of the bunch.

One of the most persistent myths about beans involves salt. Some recipes advise not to add salt until the very end of cooking, because salt keeps beans from getting tender.

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