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If you forgot to soak your beans overnight, you can still have them recipe ready quickly with this quick soak beans method.

I like to have different kinds of dried beans on hand. Beans are a healthy way to stretch meat, or go without meat at any meal. They have loads of fiber, and are so versatile in so many recipes.

However, beans generally need to be soaked overnight in order to rehydrate them properly and to reduce the gas inducing properties of them. One way to get around them is to cook them in the Instant Pot.

The other way around an overnight soaking of your dried beans is to use the quick soak method. It’s easy to do, and leaves you with recipe ready to cook beans. Here’s how I quick soak my pinto beans, perfect for chili.

Ingredients you need:

• Pinto beans
• Water

Making your beans:

1. Rinse your beans, and be sure to remove any bad ones, stones, ect.
2. Place beans in a large pot, and cover with cold water by 3 inches.
3. Bring to a boil, boil for several minutes, remove from heat, cover and set timer.
4. Drain your beans once done, and add to recipe.

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Are these beans cooked?

At this point, NO they are not cooked. You will need to finish cooking your beans, and cooking times may vary.

Once your beans have been quick soaked, they are ready to go into chili, bean soup, or being further cooked on the stove top or crock pot.

What kind of beans will work with this quick soak method?

I use this for all my beans, from black beans to garbanzo. When I cook dried beans, this is one of my favorite methods for soup and stew ready beans that will finish cooking in the crock pot.

How do I finish cooking these beans?

You can finish cooking your beans by either adding to a recipe that needs some cooking time, or these other methods:

1. Cook in the crock pot by adding beans, fresh water and cooking on low for 3-4 hours, or on high for 1-1 1/2 hours.
2. Cook on the stove top by adding fresh water, and cooking on medium high heat, uncovered, for about 45 minutes, until tender.
3. Cook in the Instant Pot on “bean” by adding fresh water, setting lid, and making sure the valve is on “sealing” for 12 minutes. Allow pressure to release naturally, or it may foam up and spill out.

Can I do anything with the water?

I haven’t used pinto or black bean water, but if you use this method with garbanzo beans, the water is referred to aquafaba. Aquafaba is used in a lot of vegan recipes for egg replacements.

Now, you can try to use the other beans quick soaking water if you want. I just personally have not used it to give you any solid advice.