Do You Really Need to Soak Dried Beans Overnight? Here’s What Experts Say

If you've ever prepped dried beans for a chili recipe, only to discover that they're still semi-hard after hours spent underwater, we're here to help. Do you need to soak beans overnight to soften them, making it a round-the-clock affair—or are there workarounds worth considering? We connected with a chef/cooking instructor and a bean expert to learn more about the science behind soaking, its culinary advantages, and alternatives to the long soak overnight.

Why We Soak Beans Overnight

From a culinary perspective, we soak beans for several reasons, says Richard LaMarita, chef-instructor, Health-Centered Culinary Arts, at the Institute of Culinary Education."The beans are dried and need rehydration, which we do often in the kitchen with other items such as dried peppers, fruits, or even dried herbs that are added at the beginning of the cooking process," he explains.

Hydration: When hydrating, water penetrates the beans, allowing the starches to gelatinize uniformly and the proteins to soften without the skins splitting prematurely, says Sarela Herrada, co-founder and CEO at SIMPLi, a global food company focused on regenerative agriculture. "Soaking softens the tough outer coat, so water from the cooking can be absorbed more efficiently," LaMarita adds.

Tender beans: The result is a soft, creamy interior with a skin that holds its shape. "It's a difference you can taste: tender beans that don't fall apart, with the pleasant texture we look for in a good stew or salad," Herrada says.

The Science of Soaking

Soaking can improve digestibility, La Marita says. "Soaking breaks down the complex sugars in the bean, oligosaccharides, which are naturally indigestible by human beings (the reason they give us gas)," he says.

Many people associate beans with digestive discomfort. Because our bodies don’t produce the enzyme needed to digest beans, they travel intact to the colon, where gut bacteria ferment them, Herrada explains. "This fermentation produces gases such as hydrogen and carbon dioxide, which in some people can lead to bloating or flatulence."

Reduces Oligosaccharides

"It's important to be precise: soaking alone does not make beans clinically 'more digestible,'" Herrada says. "What it does is partially reduce the oligosaccharides." Lowering the concentration of water-soluble oligosaccharides (mainly raffinose and stachyose) is often enough to make bean consumption more comfortable, but it's not a universal fix. "Every digestive system responds differently, but it's a simple step that can make a meaningful difference for those sensitive to legumes,” she says.

Phytic acid:  Soaking also reduces phytic acid in beans, which can inhibit nutrients from being absorbed by the body, LaMarita says.

Do All Beans Need Soaking?

Many dried beans, like chickpeas, cannellini, kidney beans, and black beans, require soaking before cooking (though there are alternatives, explained below). 

Exceptions: Some pulses, like lentils and split peas, are ready to rumble right from the bag. "They are smaller than whole beans and cook relatively quickly, so they can be added directly to soups, stews, or other preparations," Herrada says.

Optional: Some thinner-skinned varieties, like black-eyed peas or adzuki beans, can also forgo soaking—though that long immersion can whittle down cooking time and promote more even hydration, she says.

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How Long to Soak

We’ve all heard that dried beans need to soak overnight to ready them for recipes, but how long is "overnight"? "Beans need to soak from eight to 12 hours in cold water at room temperature or about 24 hours in the refrigerator," LaMarita says.

Soaking overkill: And yes, you can go overboard. "You can oversoak if the skincoat starts to peel off or shrivel," LaMarita says.

Volume increase: When dried, beans lose moisture and become compact; when soaked, they plump up. "Remember to soak in plenty of water because the beans will expand in volume two to three times," he notes.

Alternatives to Soaking Beans

While many home cooks prefer soaking, other approaches, like sprouting or fermenting the beans, or adding kombu to the cooking water, also help make beans more digestible. "You do not actually need to soak dried beans to cook them properly," LaMarita says.

Long-Cooking Method

 For this method, LaMarita adds 2 to 3 cups of cold water per cup of beans and simmers until tender, salting the water to slightly soften the beans. The big difference, he notes, is that the cooking time is anywhere from two to five hours, which is about two or three times the amount of time it takes to cook soaked beans. "They will be a great texture and rich in flavor, and the broth is deeper and more flavorful than in soaked beans," he says.

Quick-Soak Method

Here. Herrada recommends boiling the beans in water for two to three minutes, removing them from the heat, then letting them sit for an hour before draining and cooking. Though it won't reduce oligosaccharides as effectively as a long soak, it will speed up hydration and shorten cooking time, she says.

Pressure Cooker

Pressure cookers and Instant Pots make quick work of cooking beans. "Beans that are not soaked and then cooked in a pressure cooker or Instant Pot will take a shorter time. Maybe equal to or less than soaked beans," LaMarita says. Soaked beans take 30 to 45 minutes or less.

Why Freshness and Quality Matter, Even With Dried Beans

If your aforementioned chili used subpar beans from who-knows-when, that may be why they failed to soften properly. "Recently harvested beans that have been properly stored cook more predictably than those that have sat on shelves for extended periods or been exposed to fluctuating humidity and temperature," Herrada explains.

Quality also impacts outcome. "A bean grown in living soils rich in organic matter and biodiversity develops strong structural integrity," Herrada explains. "That translates into more predictable hydration and consistent cooking performance."