Get access to everything we publish when you sign up for Outside+.
Don’t let common misconceptions keep you away from a fiber-packed, protein-rich pot of beans. We’ve defused a few of the myths to bring you the truth about beans:
Myth: Beans must be soaked overnight.
Fact: Not necessarily. You can also try the following clean baked-bean method: In a pot, cover your beans with water and bring to a vigorous boil. Transfer the pot to a 250°F oven for 30 minutes to three hours, depending on the type of bean (check packaging). Remove from the oven when the beans are tender and set them aside to cool in their cooking liquid.
Myth: Salting beans toughens them.
Fact: Salt doesn’t affect the tenderness of beans, only the flavor. A pinch of sea salt added during cooking ensures perfectly seasoned beans.
Myth: Freezing degrades the taste, texture and nutrition of beans.
Fact: Beans are one of the most freezer-friendly foods available. Store cooked legumes in two-cup containers, cover with some of their cooking liquid and freeze for up to three months. Defrost in the refrigerator overnight.