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How to Quick Cook White Beans Without Soaking

Updated on June 15, 2017
VirginiaLynne profile image

VirginiaLynne has been experimenting in the kitchen for almost 50 years. She loves to share her recipes, cooking tips and reviews.

White beans are nutritious and delicious!
White beans are nutritious and delicious! | Source

Quick Cooking White Beans Recipe

Follow this fast and easy recipe for cooking white beans (navy beans) without soaking overnight. Moreover, use this method to quick cook any sort of dry bean without soaking.

Cooking Tips for White Beans

White beans are smaller than pintos and black-eyed peas, but they are also harder. So be prepared to know they will take a little longer in your recipes. You can use a pressure cooker or a crock pot to make the process easier, or just put them to simmer on your stove.

Instructions

Step by Step Photos

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Step 1: Empty 1 lb. white beans into pot.Step 2: Add 8 cups cold water to white beansStep 3: Cook white beans on High until you have a rolling boil (that can't be stirred down). Cook for 2 minutes.Step 4: Cover the pot and let it sit at least 20 minutes.Step 5: Pour off the water from white beans (enzymes that cause gas will pour out!).  Then use  in any recipe that calls for "soaked beans." To fully cook beans, cover them again with cold water (don't add salt) and simmer for 1-2 hours or til soft.
Step 1: Empty 1 lb. white beans into pot.
Step 1: Empty 1 lb. white beans into pot. | Source
Step 2: Add 8 cups cold water to white beans
Step 2: Add 8 cups cold water to white beans | Source
Step 3: Cook white beans on High until you have a rolling boil (that can't be stirred down). Cook for 2 minutes.
Step 3: Cook white beans on High until you have a rolling boil (that can't be stirred down). Cook for 2 minutes. | Source
Step 4: Cover the pot and let it sit at least 20 minutes.
Step 4: Cover the pot and let it sit at least 20 minutes. | Source
Step 5: Pour off the water from white beans (enzymes that cause gas will pour out!).  Then use  in any recipe that calls for "soaked beans." To fully cook beans, cover them again with cold water (don't add salt) and simmer for 1-2 hours or til soft.
Step 5: Pour off the water from white beans (enzymes that cause gas will pour out!). Then use in any recipe that calls for "soaked beans." To fully cook beans, cover them again with cold water (don't add salt) and simmer for 1-2 hours or til soft. | Source
2.9 stars from 127 ratings of Quick Cook White Beans without Soaking

Cook Time

Prep time: 5 min
Cook time: 2 hours 30 min
Ready in: 2 hours 35 min
Yields: 4 cups beans

Ingredients

  • 8 cups water
  • 16 oz dry white beans, (navy Beans)

Instructions

  1. Put white beans in a pot.
  2. Cover with 8 cups of cold water
  3. Place on stove on "high" setting. Soon the beans will be moving and float to the top.
  4. Wait until the beans are in a rolling boil. Boil 2 minutes. Take off heat and put a lid on the pot. Let sit for at least 20-30 minutes.
  5. Drain water off beans and rinse them in cold water. Your beans are now ready to use in any recipe calling for "soaked beans."
  6. To fully cook beans for puree or other recipes which call for canned beans, add cold water to drained beans. Cover them by at least 1 inch of water. Do not add any salt yet, because that can prevent beans from softening. Put them back on the stove and heat until they are simmering. Cook for 1-2 hours, or until soft. Then add salt and flavorings (like ham, onions, and spices).
  7. Note: alternatively, you can finish quick cooked beans in a crockpot on low overnight or all day, or on high for 4-5 hours.

Navy Bean Soup

My Navy Bean Soup is a simple recipe to cook up for a healthy dinner.
My Navy Bean Soup is a simple recipe to cook up for a healthy dinner. | Source

Why Quick Cook White Beans?

Dried beans are hard and need to be softened in order to be used in recipes. Quick cooking (or soaking overnight) speeds up the final cooking time. Maybe more importantly, beans that are soaked or quick cooked then drained release some of the enzymes which can irritate our stomachs and cause gas.

Quick Cook vs. Soaking Overnight

Some people claim that soaking beans overnight makes them softer, but I'm not sure that is true. I've tried both ways and find Quick cooking works better for me. However, it is important to know that whether you soak or quick cook, white beans take longer than other beans. Be sure you allow enough time for them to fully cook through and don't add salt until the beans are soft enough to eat.

12 Ways to Use White Beans

White beans are very versatile. Here are 12 of my favorite ways to use them"

  1. Navy Bean Soup (my version of the classic version from Marie Callender's Restaurant) which I serve with cornbread and honey butter.
  2. Mashed up with spices or salsa as a low-fat dip for chips, bread or vegetables.
  3. Mashed navy beans can be included to add fiber and protein to muffins or to thicken soups, spaghetti sauce or gravy.
  4. In any bean salad recipe.
  5. Mashed and formed into patties that are fried as a burger substitute.
  6. Mashed as a dip. you can use white beans instead of garbanzo beans to make a great hummus.
  7. Pureed, with garlic, spices, and bouillon to make an upscale mashed potato substitute.
  8. Cooked with chicken for a white chili.
  9. Mixed with garlic, spices, tomato, and spinach for topping bruschetta.
  10. Mixed with pesto and spinach for a pasta dish.
  11. For many soup recipes like Minestrone or Chili.
  12. Boston Baked Beans.

White Bean Facts

Inexpensive, versatile, white beans are a true superfood. A one cup serving gives:

  • 75% of a day's fiber
  • 25% of our daily protein and iron needs
  • Many other important minerals.

Cooking your own dried beans makes sure you retain all of that nutritional value.

White Beans are a True Native American Food

Many beans were familiar to the early settlers, but white beans were introduced to them by the Native Americans. Perhaps because white beans stored so well, they were soon used on ships a lot and earned the name "Navy Beans." White beans are used in the familiar Boston Baked Beans recipe.

Nutrition Facts
Serving size: 1 cup
Calories 255
Calories from Fat9
% Daily Value *
Fat 1 g2%
Saturated fat 0 g
Unsaturated fat 1 g
Carbohydrates 47 g16%
Sugar 1 g
Fiber 19 g76%
Protein 15 g30%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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    • VirginiaLynne profile image
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      Virginia Kearney 6 months ago from United States

      Hi Nadine--I'd definitely advise cooking them first and then adding in the vegetables for the soup. These beans are hard to get soft and sometimes other ingredients, especially tomatoes can make it more difficult to get them soft. In addition, these beans need more cooking than most of your soup. At least do the quick boil method before adding them to the soup.

    • profile image

      nadine 6 months ago

      If I bought a bag of dried navy beans, do I have to cook them 1st before I put them in my vegetarian soup?

    • VirginiaLynne profile image
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      Virginia Kearney 10 months ago from United States

      Thanks Glenn! I don't think I've ever been nominated before!

    • Glenn Stok profile image

      Glenn Stok 10 months ago from Long Island, NY

      I'm very familiar with quick cooking beens as a prerequisite to using them in cooking a variety of dishes. I do it all the time. I learned some new tricks from you today that I never thought of... Mashing the beens to make dips and as a burger substitute, I'm going to try both of those ideas. You also got my vote for this year's Hubbie Awards for the delishably niche site.

    • VirginiaLynne profile image
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      Virginia Kearney 18 months ago from United States

      Good question Tina. When you cover the pot it increases the heat and keeps the moisture inside. However, that can sometimes lead to boiling over if you can't get the temperature low enough. I generally leave the pot lid on, but tilted up a bit so steam can escape and the pot doesn't boil over. Another trick is to leave a spoon in the beans, that seems to keep things from boiling over too. I don't remember where I learned that.

    • profile image

      Tina 18 months ago

      Thank you for this short cut! Question, after you've pre-soaked the beans, do you cook them the last 1 -2 hours covered or uncovered?

    • VirginiaLynne profile image
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      Virginia Kearney 2 years ago from United States

      Good point Arco--as I learned when I was working on this article, white beans are harder to get soft than other types of beans.

    • Arco Hess Designs profile image

      Arco Hess 2 years ago from Kansas City, Kansas

      I love beans but they sure do take a long time to cook! Someday I will have to invest in a pressure cooker.

      As per doing this for all beans, there are actually some beams that don't need soaked and soaking them can make them take longer to cook. The mung bean is a good example.

    • Toytasting profile image

      Toy Tasting 3 years ago from Mumbai

      Thanks for sharing the information. At time the decision to make beans is so impulsive that there is hardly any time to soak it. Now you have solved my problem. Thanks so much. :)

    • DonnaCaprio profile image

      Donna Caprio Quinlan 3 years ago from Newburyport, MA

      I have never soaked my white beans overnight. I rinse them, put them in a saucepan and fill with cold water. Then I bring it to a boil. The beans are soft in two hours. I have learned that it is important to keep it to a slow rolling boil or the skins of the beans come off. I replace the water as it boils down. I never thought about doing it any other was as I learned this from my mother.

    • profile image

      Pinklemonade Nikki 3 years ago

      I cook navy beans with smoked turkey wings and butter. Just follow instructions for beans and add meat, salt, black pepper, seasoning salt and fresh garlic in and boil for 2.5 hours! Southern comfort food!! Enjoy

    • RTalloni profile image

      RTalloni 3 years ago from the short journey

      This is going to be handy--thanks!

    • VirginiaLynne profile image
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      Virginia Kearney 3 years ago from United States

      You are right malaria, that happens to me too! And thanks for pointing out that this method works for any sort of beans. In fact, whole researching this article, I learned that white beans are actually the hardest beans to soften.

    • makario profile image

      Althea Weller 3 years ago from United States

      The quick-cook method would be ideal if you are in a hurry especially in this day and age when we are so fast-food oriented. A perfect example could be if you decided to cook red beans and rice and forgot to soak your beans overnight. This happens to me often, in which case I have had to change recipe or take the chance in cooking the beans as they are.

      Thanks VirginiaLynne for your quick-cook method.

    • VirginiaLynne profile image
      Author

      Virginia Kearney 3 years ago from United States

      Hi Makario--yes, the beans do cook really just the same in the end and are about double in size when fully cooked. I have not tried the vinegar technique. It would make sense that the acid in the vinegar might help the beans get softer faster.

    • makario profile image

      Althea Weller 3 years ago from United States

      Very interesting. I have always soaked my dried beans overnight with a tablespoon of Apple Cider vinegar. I have never tried the quick cook method.

      One think that I noticed when I soaked my beans, is that the beans double in size. Do they also double in size with they are quick-cooked?

    • VirginiaLynne profile image
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      Virginia Kearney 4 years ago from United States

      Ester--I have heard of that baking soda method before. I'm going to have to try that!

    • Esther  Strong profile image

      Esther Strong 4 years ago from UK

      Good info here, and reminds me of a relative who, instead of soaking overnight, would speed up the cooking of kidney beans/gungo beans and the like by bringing them to the boil, then add cold water, bring to the boil again and then add some baking soda and simmer for another 10 minutes approx.

    • VirginiaLynne profile image
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      Virginia Kearney 5 years ago from United States

      I hope so Maddie! In researching for this Hub, I was glad to know this method works for all sorts of beans. In fact, most beans cook even faster than white ones. I'm going to try some homemade refried beans next!

    • VirginiaLynne profile image
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      Virginia Kearney 5 years ago from United States

      I appreciate the vote Seeker! I usually don't make this soup in the summer and it really was good with those fresh herbs!

    • Heather63 profile image

      Heather Adams 5 years ago from Connecticut, USA

      Delicious and easy - great tips!

    • Maddie Ruud profile image

      Maddie Ruud 5 years ago from Oakland, CA

      What an awesome shortcut for cooking white beans! I don't make a lot of beans at home, partly because I never think to soak them ahead of time. Maybe now that will change, with your help!

    • Seeker7 profile image

      Helen Murphy Howell 5 years ago from Fife, Scotland

      What a great way to get white beans cooked! I love the taste of them and they are so versatile but I think your Navy Bean Soup beats the lot. It looks delicious - and it's not always that you get great taste with healthy foods.

      A very interesting and enjoyable hub + voted up!

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