How to Make Beans Cook Fasterを失敗せずに実践するためのおすすめの方法を徹底分析します。

You’ve probably heard the old myth that salting beans makes them tough. Let’s bust that right now: It’s false. In fact, adding salt to your soaking water or cooking water helps soften the skins. Salt ions help loosen the pectin in the bean’s outer layer, allowing them to absorb water more easily.

Think of it like putting a little seasoning in the doorbell that tells your beans, “Hey, it’s time to open up.” Don’t be shy. Add a teaspoon of salt per cup of beans in the soak, then swap the water before cooking. You’ll get tender, creamy beans without the wait.

A Pinch of Baking Soda Magic

If you’re in a true rush, there’s a secret weapon: baking soda. A tiny pinch—literally a quarter teaspoon per cup of beans—can shave off 30 to 40 minutes of cooking time. Baking soda raises the pH of the water, which helps break down the bean’s tough cell walls faster.

But here’s the catch: too much, and your beans will taste like soap and turn mushy. Use it sparingly, like a pinch of fairy dust. It’s perfect for when you forgot to soak and need beans in an hour, not three.

How To Cook Beans Quickly