Waiting for dried beans to soak overnight can be a real pain (especially if you’re hungry). You can, of course, buy them in cans, but the canned beans often have extra salt and/or preservatives in them. Luckily, there is a way to speed up the process and quick soak the beans in an hour, rather than waiting overnight. Much better!
Here’s all you have to do. Just measure out the amount of beans you need. Put them in a large saucepan and cover them with water (about an inch or two over the top of the beans). Cover the pot and bring the water to a boil. Let the beans boil for two minutes.
Turn off the heat, and allow them to rest for an hour.
They’re now ready to cook. These are cranberry (or Roman) beans, by the way. Sadly, they lose most of their color when you cook them. They are rather pretty though. And, I find they are firmer and tastier than kidney beans.
Recipes with Quick-Soak Beans
A classic Italian pasta and bean soup in a rich tomato broth. Downsized so it’s perfect for one person.
Pantry-friendly, and made with an ingredient you might not expect. Plus, it’s two recipes in one (cook it more you have beans, less and it’s soup).
Simmered slowly and enriched with saffron, ginger, beans, and pasta. It’s a meal in a bowl. Perfect for chilly days.
Ground beef, chili powder, garlic, and sriracha! Plus a bit of cinnamon to add warm spice and balance out the heat.