Why do beans take a long time to cook?

Beans are cooked for at least an hour and require many hours of soaking – this is much longer than other cereals, which makes it difficult to prepare multi-component dishes. This is primarily due to the size of the beans’ grains – they are larger than cereals and other types of legumes, therefore they are boiled for a long time until cooked. The grain structure is dense, which also does not contribute to quick cooking. During storage, especially for a long time, beans dry out strongly, losing moisture, and it takes a long time for them to absorb water and become soft. Only then can they be cooked.

To speed up the cooking, it is recommended to pre-soak the beans for several hours, pouring water over them so that the beans are covered. Beans absorb moisture, increasing greatly in size, so the water must be topped up if necessary, and the dishes must be of sufficient volume.

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