How to Cook Beans Faster: A Complete Guide (From 20 Mins to 1 Hour)

Want to cook perfectly tender beans in under an hour? Forget the endless simmering and unpredictable results. I'm Chef Badmus Dayo, and my mission is to make traditional cooking faster and easier for modern kitchens. This guide delivers only what works—from pressure cooker techniques to a game-changing stovetop hack for stubborn Oloyin beans. Let's get cooking.

The Quick Answer: What is the Fastest Way to Cook Beans?

The undisputed fastest way to cook beans is using a pressure cooker. Most unsoaked beans can be cooked to perfection in 20-30 minutes. The second-fastest method involves a quick-soak combined with an alkaline additive like baking soda.

The Science: Why Do Some Beans Take So Long to Cook?

Understanding what makes beans tough is the first step to making them soft and tender.

The Tough Skin and Pectin

Bean skins contain a network of cellulose fibers, which are tough and resist breaking down. Inside the bean, there is a natural polymer called pectin, which acts like a cellular glue. For the bean to become soft, heat and water must break down this pectin and soften the cellulose.

The Age of Your Beans

Older beans are drier and their cellulose and pectin have hardened over time, making them more resistant to cooking. This is why some batches of beans seem to take much longer to cook than others. Always try to buy the freshest beans available.

Hard Water

The mineral content in your water can also affect cooking time. Hard water, which contains high levels of minerals like calcium and magnesium, can actually strengthen the pectin, preventing it from breaking down. This is why some cooking hacks involve adding an alkaline substance to counteract this. For more budget-friendly tips, check out our guide to Nigerian budget pantry essentials.

Know Your Beans: A Guide to Common Nigerian Varieties

Oloyin (Honey Beans)

Describe them as the "all-rounder." Sweet, cooks relatively fast, and has a creamy texture. Best For: Beans Porridge (Ewa Riro), Akara, and Moi Moi.

Black-Eyed Beans

The classic. Firmer than Oloyin, with a more earthy flavor. Best For: Ewa Agoyin (where the beans are cooked until very soft and mashed), salads, and simple boiled beans with stew.

Brown Beans (Drum)

Mention these are the large, reddish-brown beans. They are very firm and require longer cooking. Best For: Hearty porridges where you want the beans to hold their shape, and for making Gbegiri soup.

White Beans (Sokoto Beans)

A lesser-known but important variety. Describe their milder flavor. Best For: Making a very white, smooth Moi Moi or for use in Northern Nigerian cuisine.

Essential Tools for Faster Beans

Before we dive into the methods, make sure you have the right tools on hand:

A Pressure Cooker: (Optional, but the #1 tool for speed)
A Large, Heavy-Bottomed Pot with a Lid: Essential for stovetop cooking.
A Colander: For thorough rinsing.
Basic Kitchen Utensils: Spoons for stirring.

The 4 Proven Methods to Cook Beans Faster (Ranked by Speed)

Method 1: The Pressure Cooker (The Speed Champion: 20-40 Minutes)

A pressure cooker is a game-changer for bean lovers. It works by raising the boiling point of water, allowing you to boil and simmer beans at a much higher temperature than a standard pot.

Step-by-Step Instructions (for unsoaked beans):

Rinse your beans thoroughly under cold water using a colander.
Add the rinsed beans to the pressure cooker.
Add enough water to cover the beans by at least 2 inches.
Seal the pressure cooker and cook on high pressure.
Once cooked, allow the pressure to release naturally for the best texture.

Approximate Pressure Cooking Times (Unsoaked):

Black Beans: 20-25 mins
Pinto Beans: 25-30 mins
Kidney Beans: 30-40 mins
Nigerian Honey Beans (Oloyin): 45-60 mins.

Method 2: The Great Debate: Quick-Soak vs. Traditional Overnight Soak

Soaking is the traditional way to prepare beans. It hydrates them, reduces cooking time, and can improve digestibility.

The Case for Soaking:

Faster Cooking: Soaked beans can cook up to an hour faster on the stovetop.
Even Texture: Ensures all beans cook at the same rate.
Better Digestion: Helps break down compounds that can cause bloating and gas.

Traditional Overnight Soak

Process: Explain the process (cover beans with water, let sit for 8+ hours or overnight).

Pros: Most effective method for reducing cooking time and breaking down gas-causing compounds. Requires no energy.
Cons: Requires advance planning.

Quick-Soak Method

Process:

Place the rinsed beans in a large pot and cover with water (about 3 cups of water per 1 cup of beans).
Bring the water to a rolling boil for 1-3 minutes.
Turn off the heat, cover the pot with a lid, and let the beans soak for at least one hour.
Drain the soaking water, rinse the beans, and they are now ready for stovetop cooking.

Pros: Much faster than an overnight soak.
Cons: Uses more energy (boiling water) and is slightly less effective at reducing gas than the overnight method.

The "No-Soak" Method

This is possible but takes the longest and is best for very fresh beans. The process simply takes much longer (often 2-3 hours on the stovetop). While this method requires more time and attention, it's perfect for when you're in a pinch and don't want to use a pressure cooker.

Method 3: Stovetop Savvy

If a pressure cooker isn't an option, you can still speed up the process on the stovetop by using a few key techniques.

Rinse your beans thoroughly.
Use the quick-soak method detailed above to rehydrate the beans.
Add the soaked and rinsed beans to a large pot and cover with fresh water.
Bring to a simmer, not a vigorous boil.

Crucial Tip: This is a mistake I made for years. A vigorous boil will give you mushy, broken beans. A gentle, steady simmer is the secret to beans that are tender yet whole. Make sure to keep the pot covered with a lid at all times to trap heat and steam. Stir occasionally to prevent sticking. Add more hot water as needed.

Method 4: The Baking Soda Trick (A Stovetop Game-Changer)

I swear by this method when I'm in a hurry! This is a well-known hack for a reason: it works!

The Science:
Baking soda (sodium bicarbonate) is an alkaline substance. When you add it to your cooking water, it raises the water’s pH. This alkaline environment helps to break down the pectin in the beans' cells, making them get soft and creamy much faster.

Instruction: Add ¼ teaspoon of baking soda per pound of beans to the cooking water at the beginning of the new cooking process.

Warning: Use sparingly! Too much baking soda can give your beans a slightly metallic or bitter taste and may make them mushy.

Recipe: How to Make Fast Nigerian Beans Porridge (Step-by-Step)

This recipe demonstrates how to use one of the faster cooking methods to make a delicious and hearty dish.

Fast Nigerian Beans Porridge

Ingredients:

1 cup Nigerian honey beans (Oloyin)
1 large onion, chopped
2 tablespoons palm oil or groundnut oil (Curious about which oil is best for cooking? Read our full comparison here.)
1/2 cup blended peppers (scotch bonnet, bell pepper)
1/4 cup ground crayfish (For a different taste, try our cheap Nigerian pepper soup recipe.)
Salt to taste
Optional: smoked fish, sliced plantain

Instructions:

Use the quick-soak method to prepare your beans.
Drain the soaking water, rinse the beans, and add to a large pot.
Add enough water to cover the beans by 2 inches.
Add the chopped onions and bring to a simmer.
Continue simmering until the beans are about 75% soft. This will take about 45 minutes to an hour.
Add the blended peppers and crayfish. Stir to combine.
Pour in the palm oil or groundnut oil. Stir well.
Add salt to taste and any other desired ingredients like smoked fish.
Continue simmering until the beans are fully tender and the porridge has thickened to your desired consistency.
Serve hot with fried plantain, bread, or garri.

While making your beans porridge, it's easy to overdo it with salty seasonings like Maggi or Knorr. Here’s a quick guide to fixing that common kitchen mistake.

Beyond Porridge: Other Delicious Ways to Use Your Perfectly Cooked Beans

Akara

"Mash your soft beans with peppers and onions, then fry into delicious, fluffy bean cakes."

Moi Moi

"First, you'll need to peel your beans, then blend them into a smooth paste, season, and steam for a savory pudding."

Ewa Agoyin

"Mash the beans completely and serve with the special spicy, dark Ata sauce."

Salads & Sides

"Toss cooked beans with a simple vinaigrette for a quick salad, or serve them alongside a rich vegetable stew like Efo Riro."

Bean SOS: A Troubleshooting Guide for Common Problems

Problem: My Beans are Still Hard!

Solution: "This is usually due to old beans, hard water, or adding acid (like tomatoes) too early. The Fix: Your best bet is to use the baking soda trick. If you've already added tomatoes, your only option is more cooking time, or transferring to a pressure cooker if you have one."

Problem: My Beans are Mushy and Broken.

Solution: "You likely boiled them too vigorously. Beans need a gentle simmer, not a rolling boil. The Fix: You can't un-mush them, but you can lean into it! Mash them further to make a delicious Ewa Agoyin style paste or blend them into a creamy soup."

Problem: My Beans Have a Bitter or "Soapy" Aftertaste.

Solution: "This is a sign you used too much baking soda. The Fix: Unfortunately, this taste is hard to remove completely. You can try to balance it by adding an acidic ingredient like a squeeze of lemon juice or a splash of vinegar, but the best cure is prevention. Use only ¼ teaspoon per pound of beans next time."

Problem: My Beans are Causing a Lot of Gas/Bloating.

Solution: "This is caused by indigestible sugars. The Fix: Make sure you are always discarding your soaking water. Soaking overnight is more effective at leaching these sugars out than the quick-soak method. Adding herbs like ginger or fennel to the cooking water can also aid digestion."

FAQs

"Why are my beans still not getting soft even after hours of cooking?"

Answer: "This is a common frustration, and it's almost always due to one of three things: very old beans, hard water, or adding acidic ingredients too early. Old beans have a hardened skin that resists water. If your local water is hard, the minerals can prevent the beans from softening. Lastly, if you added acidic ingredients like tomatoes or vinegar to the pot too soon, they can make the bean skins tough. For stubborn beans, the baking soda trick is your best bet."

"Is the water from soaking the beans safe to use in my cooking?"

Answer: "It's generally recommended to discard the soaking water. This water contains some of the indigestible sugars that can cause gas and bloating. By draining it and using fresh water for cooking, you can make the beans easier on your digestive system. The water you cook the beans in, however, is full of flavor and nutrients and should definitely be used as the base for your porridge or stew."

"You mentioned Oloyin and Black-Eyed Beans. Which one is better?"

Answer: "Neither is 'better'—it just depends on what you're making! Oloyin (Honey Beans) are naturally sweeter and cook to a very soft, creamy texture, which makes them perfect for a smooth and rich Beans Porridge. Black-Eyed Beans are firmer and have a more earthy flavor. They hold their shape better, which is why they are the classic choice for Ewa Agoyin where the beans are mashed after cooking, or for use in salads."

"Can I use a slow cooker to cook beans?"

Answer: "Yes, a slow cooker is a great 'set it and forget it' method, but it is not a fast method. Unsoaked beans can take 6-8 hours on high in a slow cooker. It's a convenient option if you want to start the beans in the morning and have them ready by evening, but for speed, a pressure cooker is far superior. Important Safety Note: For kidney beans, you must boil them on the stovetop for at least 10 minutes before adding them to the slow cooker to destroy a natural toxin called phytohaemagglutinin."

"Does adding salt really make beans tough? When should I add it?"

Answer: "This is a classic kitchen debate! The science shows that adding salt at the beginning can make the bean skins tougher and slightly increase the cooking time. For the most reliable and fastest results, it's best practice to add salt only after the beans have become tender. At that point, the salt will season the beans perfectly without interfering with the cooking process."

"Can I cook a large batch of beans and freeze them?"

Answer: "Absolutely! This is a fantastic meal prep strategy. Simply cook a large pot of plain beans (without any sauce or oil) until they are tender. Let them cool completely, then portion them into freezer-safe bags or containers. They will last for months in the freezer. This way, you have ready-to-use cooked beans for a quick porridge, salad, or to add to stews, saving you hours of cooking time during the week."

Conclusion

Whether you're a seasoned chef or a first-time bean cook, we hope this guide gives you the tools to get your next meal on the table faster. Remember, a pressure cooker is the speed champion, but tricks like the quick-soak method and the baking soda hack can save you hours on the stovetop. Now go cook some beans!