Cooking black beans (black soybeans) until tender can be a time-consuming task if using traditional methods. However, with some tips and techniques, you can reduce the cooking time while still achieving soft and tasty beans. Below is a detailed guide on how to quickly cook tender black beans:
Ingredients
Black beans: 200g (adjust as needed)
Filtered water: approximately 1-1.5 liters
A pinch of salt (optional)
Equipment: Pressure cooker (preferred) or regular pot, bowl, stove.
Quickly Cooking Tender Black Beans
Step 1: Prepare the Black Beans
First, rinse the beans: Place the black beans in a colander and thoroughly wash them under running water to remove any dirt and impurities. You can pick out and discard any damaged or floating beans.
Soak the beans: Soak the black beans in warm water (around 40-50°C) for 2-4 hours, or preferably overnight (6-8 hours). If you’re short on time, you can soak them in hot water for about an hour to speed up the process.
Tip: Add a pinch of salt or baking soda (about 1/4 teaspoon) to the soaking water to help soften the beans during cooking.
Step 2: Roast the Beans (an important time-saving step)
After soaking, drain the beans and let them air dry. Place the beans in a dry pan and roast them over medium heat for 5-7 minutes, stirring frequently, until they emit a mild aroma and their skins slightly tighten.
Benefit of roasting: It helps break down the bean’s tough outer skin, making them cook faster and enhancing their flavor.
Step 3: Cook the Black Beans in a Pressure Cooker
Prepare the pressure cooker: Place the roasted black beans into the pressure cooker. Add water, maintaining a ratio of about 1 part beans to 4-5 parts water (adjust according to your desired consistency).
Cook the beans: Close the pressure cooker’s lid, turn on the stove, and heat on high until the cooker starts to release steam. Reduce the heat to low and cook for about 15-20 minutes (depending on your pressure cooker).
After cooking, wait for the pressure cooker to release all the steam before opening the lid. The beans should now be tender and soft without the need for prolonged simmering.
Customization: If you’re making a dessert, you can add sugar or condensed milk after the beans are tender and cook for an additional 5 minutes to infuse the flavor. If using the beans for a drink, you can either strain the liquid or keep the beans intact, depending on your preference.
Step 4 (Alternative if you don’t have a pressure cooker): If you don’t have a pressure cooker, you can use a regular pot. After roasting the beans, place them in the pot and add water. Bring the water to a boil, reduce the heat to low, and skim off any foam that forms on the surface. Simmer for about 40-60 minutes, occasionally checking and adding more water if needed.
You can also add a teaspoon of baking soda to the pot while cooking to help soften the beans faster (but use sparingly to avoid altering the taste).
Tips for Faster Bean Cooking
Use hot water: When cooking, opt for hot water instead of cold to reduce the overall cooking time.
Baking soda: A small amount of baking soda (about 1/8 teaspoon per 200g of beans) can help speed up the softening process.
Choose fresh beans: Freshly harvested, small, and evenly sized black beans tend to cook faster than older beans.
Pressure cooker advantage: If possible, use a pressure cooker as it reduces the cooking time to a third of that required by a regular pot.
Note: When using baking soda, only add a tiny amount to avoid altering the flavor of the beans. If not consuming the beans immediately, store them in the refrigerator and use within 2-3 days to maintain freshness. Cooked black beans can be used for desserts, drinks, or in various dishes like sticky rice or cakes. With this method, you can have tender and flavorful black beans ready in just 30-40 minutes, without the lengthy cooking process.
