How to check beans for proper doneness
Doneness is about texture: fully cooked beans should be tender throughout, with a creamy interior and intact skins. Visual cues and a quick taste test are the best ways to judge readiness.
Practical checks:
- Taste test: the most reliable method. A cooked bean should mash easily between your teeth without powderiness or a hard center.
- Squeeze test: press a bean between your fingers or a spoon—if it yields and splits slightly, it’s done.
- Probe with a fork: if it slides through with little resistance, the bean is tender.
Timing guidelines:
- Soaked beans: typically 45–90 minutes on the stovetop depending on variety.
- Unsoaked beans: 1.5–3 hours on the stovetop, less under pressure cooking.
Don’t rely only on time:
- Bean age, variety, and water hardness affect cooking time. Always taste rather than following a timer strictly.
- Add acidic ingredients like tomatoes or vinegar only after beans are nearly finished; acid can keep beans from softening.
If beans are still chalky after expected cooking time, give them more gentle simmering time or use a pressure cooker to accelerate softening. Properly cooked beans will be tender, flavorful, and pleasant in texture.