After my successful experiment with cooking small white beans without soaking them first, I wanted to try it again with another type of bean. I have a recipe for black bean and sweet potato soup and I thought this would be a good time to try this cooking method on black beans. I sorted through the beans as I always do, but this time I actually found a rock! It seems like I can sort through a dozen bags of beans without finding even one, so I’m glad that I took the time on these. Al says keep doing it, he doesn’t want to crunch down on a rock when he’s eating soup, can’t blame him!
The recipe on the bag said to cook them in 8 cups of water. So, since I would be using these for soup, I used a 49 1/2 oz can of chicken broth and 2 cups of water. I added a teaspoon of garlic salt, brought them to a boil, gave them a stir, and turned down the heat to simmer – they smelled delicious! The bag said that the beans would take one to two hours to cook so I started testing these after about 45 minutes, and they were almost done already! I ended up cooking them for about an hour, and they were perfect. I’m never going to soak beans before I cook them again.