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How To Store Soaked Beans

Beans are among the best foods you can add to your diet. They’re full of fibre, protein, and other nutrients that are good for your body, but it has a concise shelf life, so storing them the right is essential. For this reason, you need to know how to store soaked beans to keep their lifespan longer and still retain their nutrients.

To store soaked beans, put them into an opening in a plastic bag with a rubber band so air can still get into the container. You can preserve it in a refrigerator or leave it at room temperature. It will prevent any nasty moulds from growing while sitting there waiting to be cooked.

Additionally, soaked Beans can last in the refrigerator for up to 3 days and in the freezer for three months. If freezing beans, use zip-lock-type bags to preserve freshness and allow for expansion. 

However, soaking dried beans before cooking them is the key to avoiding hard, completely raw beans. It allows the bean shell to soften, and it starts cooking immediately.

Beans (and other legumes) are a nutritious part of vegetarian diets and an important protein source for everyone. Keep beans on hand and ready to use by knowing how to store soaked beans correctly. Soaking beans before cooking allows for easier digestion, less intestinal gas, softer skins, and even better flavour.

What are beans?

What are beans?Beans (also known as legumes) are a staple in cuisines worldwide, but they are incredibly versatile and can replace meats in dishes like chilli and vegetarian burgers. Beans come in incredibly large varieties, but all share the same basic characteristics. 

They are seeds that grow inside pods and store energy as starches. Some bean types, such as snap beans and soybeans, are eaten young and fresh. Other beans, such as fava beans, must be shelled before eating.

They provide an excellent source of vitamins A, C, E, and K. However, they also contain minerals that promote bone health and muscle function, are naturally low in fat and sodium, and provide cholesterol-free options.

Moreso, they can be also be used as a source of carbs for people who need to limit their intake of refined sugars. Beans are essential legumes that contribute to the country’s agricultural economy by providing nutritious and affordable food, thus making them one of the primary protein sources.

Types of Beans

1. Black Beans

Black beans are the most popular bean in Mexico and Central America, especially in Chiapas, known as Chilacayotes.

They are a great source of protein and very low on the Glycemic Index, making them an excellent choice for people with diabetes. They also offer protein, vitamins, and potassium.

Also, useful in the diet, being very high in fibre, low in cholesterol and fat, and high in many nutrients (including iron).

They also contain antioxidants known as flavonoids that may help protect against cancer and other diseases and regulate blood sugar levels.

Black beans are extremely versatile as a staple food in Latin American cuisine; they are also used extensively in vegetarian and vegan diets to provide protein and texture to chilli and other soups.

2. Pinto Beans

Pinto beans are small, reddish-brown beans with a pale yellow interior. 

It’s a good source of protein and fibre, keeping you full and satisfied. They’re versatile, tasty, and nutritious.

They can be eaten whole or halved to help you make enough meals to last. It is great in soups, stews, and many dishes.

The taste is somewhat sweet and distinctive, but people may find the slightly greasy texture too heavy when eaten on its own. However, it makes a fantastic side dish and works well with rice and tortillas to create burritos, tacos, and other Mexican treats.

3. Kidney beans

Kidney beans are the most popular bean in the United States. One cup of cooked kidney beans provides 230 calories and 13 grams of fibre, making them an excellent choice for those who are low-Carbing it or watching their weight in general. 

It is also high in protein, including all eight essential amino acids.

Kidney Beans are a type of bean commonly found in many Mexican dishes. They are also known as Ranchero beans.

4. Garbanzo Beans

Garbanzo Beans (aka chickpeas) are fantastic! These little subtle beans have a great flavour, terrific texture and a mild flavour and offer an excellent supply of nutrients.

They also supply fibre and have a hearty, nutty taste that makes them perfect for salads, spreads and sides. 

5. Navy Beans

Navy Beans are one of the most popular beans in the United States. They are slender, smooth-surfaced, medium yellow-haired beans. Navy beans are extremely versatile, making them one of America’s most well-liked choices for soups and stews or a delicious side dish.

They take longer to cook than other dried bean varieties, but their flavour is not inferior. Cooked navy beans can be pureed for use in soups and other dishes.

A can of navy beans can be stored for up to 5 years; however, that doesn’t make it recommended since they eventually go stale. Navy beans should be cooked within 7 days of buying them.

6. Red Beans 

Red Beans are so named because of their reddish-brown outer skin. They are smaller than most beans, about a large Lima bean. Red Beans remained one of the mainstays of Louisiana Creole cuisine long after northern dishes were introduced and incorporated into the “creole” style fare. 

They are commonly used in Cajun and Creole-style red beans and rice or soups, stews, and gumbos.

They can be served in their dried form but are used more often after being soaked and cooked in water.

7. Cannellini Beans

Cannellini beans are white Italian kidney beans. They are notable for their creamy texture and smooth, buttery flavour. Cannellini beans can be used in various recipes, including salads, soups, casseroles, and more.

They are creamy yet firm in texture, with a delicate flavour and thick skin that makes them great for salads or a flavorful addition to other dishes. The Italian beans are light tan with lavender and purple pattern throughout, but other cannellini beans may vary in colour, size, and thickness.

8. Black-eyed Beans

Black-eyed beans are traditionally used in a bean dish best enjoyed with rice. This protein-rich option also goes well with hearty bread, potatoes, and yams.

They are also an excellent source of dietary fibre and manganese, copper, and folate minerals.

It can also be used later in salads or eaten on its own.

Lima beans are just immature green beans. They have a great tasting and tender texture, with a mild flavour that won’t overpower the main dish they’re served with. One of the best-known ways to cook them is to steam or boil them. 

They taste great topped with butter and bacon or ham, garlic or onion seasoning, or a creamy sauce.

These beans grow on vines, similar to grapevines. The flavour of the beans is tangy and slightly sweet.

9. Soybeans

Soybeans, or edamame, are an excellent source of low-fat protein, and it’s also a fantastic source of vitamin k. It may be eaten quickly boiled, steamed or as a component of meals (meatless cooking), or it could be blended in your coffee.

It is an important resource that can be used to generate biodiesel, a free alternative to petroleum-based diesel. The oil can also be used to make varnishes.

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How to soak beans fast

How to soak beans fastSoaking beans is one of the best things you can do to prepare them for cooking. Whether you’re soaking your legumes to make actual beans or breaking down grains like rice or quinoa, the process of soaking your ingredients will help them cook more quickly and evenly, as well as improve the nutrition that’s so important; in a veggie-filled diet.

Meanwhile, Soaking beans before cooking can reduce or eliminate indigestion, gas and bloating.

Quick and easy steps to soak beans:

Method 1

1. Put beans in a large stockpot or bowl. 

2. Add water to fill the pot by 2 inches. (This means that you can soak any amount of beans.) 

3. Let soak overnight or 8-12 hours.  

4. Drain and rinse the beans in a colander, so they’re ready to cook with.

Method 2

To soak beans, cover them with at least 3 inches of water. You can add some kombu seaweed or a couple of flat-leaf parsley sprigs (which will impart a slight green colour and nice flavour to the beans), but you don’t have to. Soak the beans for nothing less than 6 hours, or as long as overnight.

Five reasons why to soak your beans 

Five reasons why to soak your beans 

1. Soaking helps eliminate gas producing enzyme inhibitors naturally found in many legumes. 

2. Soaking helps wash away bitter-tasting saponins, which can also cause gastrointestinal distress. 

3. Soaking allows beans to cook more quickly and evenly while expanding the grains and making them easier to digest. 

4. Soaking reduces cooking time from hours to minutes.

5. Bean soaking water can be used for other recipes or as a broth

How to soak navy beans

First, place the beans into a large bowl. Next, add enough water to cover the beans by two inches. 

Stir gently, cover with a lid, and let the beans sit overnight to soak. The following day, drain the beans and rinse th using a colander.

 Place back into the bowl and add fresh water to cover completely (this is important), and allow to soak for another 12 hours.

Soaking navy beans before cooking helps reduce gassiness, allows for quicker cooking and makes them more digestible.

Here is how to soak navy beans:

Step 1: Rinse the beans under running water to remove any dirt 

Step 2: Put the rinsed beans into a pot, add water and let it sit for about 6 hours or overnight. 

Step 3: Check if the beans are soft enough to eat upon soaking them. They should feel smoother when bitten and not too crunchy. They need soaking time if they are still too tough to chew on. 

Step 4: Once the beans are soft, drain them and add them to your dish as needed.

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How long to soak beans

How long to soak beansIf you soak beans overnight in cool water, it speeds up the cooking time. Like pasta, beans take less time to cook the longer they soak. 

The soaking time with beans ranges from 3 hours to overnight; some recipes may call for soaking in water, others call for soaking in acidic solutions, so always read directions.

However, under the right circumstances, you should be able to soak your beans for up to 30 hours or more without a negative effect on cooking.

But if you use cold saltwater plus 1-2 tablespoons of acid (lemon juice or Vinegar) for every gallon of water used, then you should soak your beans in the solution for 8 hours.

How to soak beans overnight

How to soak beans overnightIf you soak beans overnight before cooking, then you know the secret to great-tasting, soft beans. It diminishes the gas-producing complex sugars which cause flatulence.  

Soaking beans before cooking them will reduce the time required for the cooking process. By soaking them overnight, you allow the complex starch to become soft to cook quicker. 

Additionally, sometimes when dried beans are cooked, there is an unpleasant, hard and grainy texture. By soaking the beans overnight, they become softer and more easily digestible.

Here is a step by step guide

1. Sort beans for any stones and foreign objects. I suggest placing the beans in a sieve and running cold water over them

2. Pour beans into a large bowl or pot and fill with water – enough to cover by 3 inches.

3. Cover with a lid or plastic wrap and set aside to allow to soak overnight{6 to 24 hours}

4. Discard the soaking liquid and drain the beans thoroughly after soaking.

How long to soak kidney beans

Soak kidney beans for 7 – 8 hours or overnight. It will help make the skins easier to remove and soften the beans. The next step is to place them in a pot of cold water, bring them to a boil, and then let them simmer for 1 hour. 

More so, you can soak 4 cups of kidney beans for at least 5 hours, then drain and simmer in freshwater for 30 minutes.

You need to soak kidney beans because they contain a protein called phytohaemagglutinin, which causes nausea and vomiting. This phytohaemagglutinin protein is not destroyed by most cooking methods and therefore requires pre-soaking before you cook them.

Note: For best results, soak kidney beans in warm/hot water for at least 3 hours before cooking. You will get much better results if you soak the fully dried beans rather than partially dried beans.

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How to store beans after soaking

The soaking stage is essential, as it helps to soften the beans and stop them from shrivelling during cooking. It also cuts down on cooking time, as the beans will be much softer than if they hadn’t been soaked in advance. 

Steps to store soaked beans: 

1. Transfer soaked or cooked beans to a large, clean container. A glass or stainless steel pot is best since plastic containers can retain the flavours — and thus the bacteria — of previous ingredients.

 2. If you will not use them right away, seal the container by covering it with non-reactive material, such as a clean dishtowel, and then cover with a lid or plastic wrap. 

3. Refrigerate immediately and use within three days, or freeze for two months.

Note: Discard the soaking water once you can safely use it for other things, or if you want to start using the same water again, top it up with fresh water before putting in your soaking beans. 

Important tips: Drain and rinse them well after soaking beans for anywhere from 8 to 24 hours. It is important not just for keeping your colander clean but because it removes some of the sugar that can otherwise make your beans slimy. Avoid soaking your beans in the refrigerator because this can over-saturate them; alternate between using cool water, then warm water as you rinse.

How to store soaked beans with the soaking water

How to store soaked beans with the soaking waterYou can store soaked beans with the soaking water for over a week in the refrigerator.

Soaking beans with soaking water is not only a great way to stretch the bean supply by using the soaking water in your recipe, but it also produces flavorful beans that are tasteless boiled and more like they were cooked with their juices.

To store soaked beans with the soaking water, store them in the refrigerator, where they will keep them for 4 to 5 days. 

To prevent discolouration, drain and change the soaking water every 12 to 24 hours.

Steps to store soaked beans with the soaking water: 

1. Put any cooked beans into a clean airtight glass jar. 

2. Cover the beans by at least 1 inch with fresh water. It is usual for some of the water to become discoloured – this is normal and does not affect the beans. 

3. Leave the lid on loosely so that gasses can escape from the jar. It will keep any bad gases from entering the jar and causing spoilage.

 4. Refrigerate atleast 6 to 12 hours, but 24 or more hours will give you a better flavour               

However, drain the soaked beans and rinse them well before using them.

How to store soaked beans without the soaking water

You can store soaked beans without the soaking water by doing two things: add Vinegar to the beans, and rinse the beans. 

Using Vinegar is one way to keep soaked beans from becoming slimy while they wait to be cooked is by soaking them in a solution of equal parts water and Vinegar. The acidity helps preserve the texture and flavour of the beans so that you don’t encounter gassy or mushy beans when you cook with them.

The easiest way to store soaked beans without soaking water is to add Vinegar when soaking. After the soaking time, pour them into a colander or strainer set on a bowl and cover it with foil. The bowl catches the vinegar-water mixture, and the beans stay in the colander or are placed in a refrigerator.

Note: Remember to rinse before cooking.

How to store wet beans

The best material to store wet beans is a combination of paper, used newspaper and plastic (polythene), with the newspaper in the centre and the plastic wrapped around the outside.

Don’t toss wet beans; instead, follow these instructions for safe storage. 

1. Wash the beans thoroughly and place them in large plastic zipper bags located at the bottom of your refrigerator. 

2. Add a paper towel to keep them moist. You can change the towel every few days to keep them fresh

3. Freeze for up to three months or store indefinitely at 32 degrees Fahrenheit.

Dried beans and rice are both staples in many kitchens. They tend to last up to a year when stored correctly in airtight containers away from light and moisture. 

However, in dry form, Beans will keep at least 10 years. Dried rice can be stored for decades if you store it the right way.

To store dried beans and rice, keeping them in an area with a relatively stable temperature, the temperature for optimal storage is about the same condition as the pantry area in your kitchen. Dried beans and rice will keep for a long time if stored properly.

However, if problems occur, such as loose or swollen packages, weevils, or mice infestations, it is time to toss them out and start with fresh ones.

Here is are tips to guide you:

1. Purchase glass containers with lids.

2. Clean the container, that it is wide enough for your hand to reach in and get a scoop if you need to reach to the bottom of the container 

3. Store your dried beans and rice in a glass container with lids.

5. Write on the lid with a permanent marker what kind of food. 

6. Keep the lid on tight to not dry out the contents.

How to store cooked beans

To store cooked beans, first, cool them completely. (Cooling will prevent the dried legumes from getting mouldy.) Then pour in a tightly sealed container and put little water over the beans. The water will soak up the oxygen in the air that may be causing your beans to spoil. Cover and place in the refrigerator. Do not wash cooked beans before storing them. Cooked beans may be kept in the refrigerator for up to 1 month.

However, when storing cooked beans in the refrigerator, make sure they are kept in an airtight container or freezer bag. It will prevent them from getting moldy or stale. If you go the freezer bag route, it’s best not to overstuff the bag, which can cause beans to go stale faster because there is less air circulating and a greater chance for condensation. 

Beans going bad will usually appear shrivelled up and more wrinkled than when they first opened.

How long can you store beans?

That depends on whether they’re canned or dried and on various factors, such as the best before date, the preparation method, and how the raw beans are stored.

Raw beans can be stored for 12-18 months. If you store those beans in a freezer, their durability increases: frozen beans can be preserved for up to 3 years. Store both canned and dried beans at room temperature and dry place (under 70°F)

They can be preserved for a more extended amount of time by storing them in a cool, dry place and dark place. You can also increase their longevity by removing their seeds before storing them.

Beans in sealed containers can last for approximately six months, but other factors may affect the shelf life of canned beans. Among those are Borlotti beans cans with 4-6 months shelf life and navy beans cans with 2 years lifespan.

What to do with leftover soaked beans

Add them to cooked vegetables, stews, and soups with leftover soaked beans. You can also add to bouillons and casseroles just before serving. Make a spicy soup with cornmeal, broth (chicken or vegetable) and add red or green peppers, celery, onions, or diced tomatoes.

They are usually delicious when you turn them into a soup using the slow cooker method. You can also add them to your vegetarian bolognese sauce or slice some avocado and garnish the top with a mix of beans.

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Do you have to cook soaked beans right away?

The general rule of thumb is that if you take beans out of the can, you should cook them within 24 hours.

Though there are a couple of options here, you can cook the beans right away (if you’re in a pinch). If that’s not an option, you can pour off their liquid into a plastic container and refrigerate it. That way, your beans have all of their flavours without using a bunch of cooking water.

If they are not cooked right away, the antinutrients (phytates) in the beans will bind to the starches and make them indigestible. It’s best to cook them for a few minutes or soak them overnight and drain them off the water before cooking.

How to cook soaked beans

Soaked beans have a completely different texture when cooked than unsoaked (dried) beans. Because soaked beans release much of their starch, turning the broth viscous and creamy while they cook. The result is a lighter-coloured, creamier, and more delicate-tasting bean dish.

Steps to cook soaked beans

Step 1: Place the beans in a saucepan before pouring cold water on them. 

Step 2: Add some salt (salt is optional) and bring the beans to a boil over high heat. You can drain the can of beans or rinse them underwater. 

Step 3: When the water begins to boil, turn the heat down to low and simmer for about an hour until tender.  

Step 4: If you want extra flavour, add chopped onion, jalapeno peppers, cumin, or chilli powder; you can also add vegetable broth during cooking.

Test for doneness as you cook: beans should be soft enough to have lines that can be traced with your finger. (Note: add salt after the beans are cooked.)

How Long Can You Soak Beans Before They Spoil

Beans have a lot of starch in them, and 10 hours at room temperature will get rid of a lot of that starch. The rest of the time is to ensure the beans are completely soft.

Soaking dry beans, like black beans or pinto beans, for an hour and then thoroughly rinsing them removes some of their indigestible complex carbohydrates and makes them easier to cook. However, if you want to be sure the beans are fresh and haven’t been sitting around for months in the supermarket, it’s always a good idea to use a quick-soak method.

However, soaking for 8 hours or longer is often recommended, but that depends on how you intend to cook the beans.

How to Dry Soaked Beans

After soaking the beans, rinse them in a colander to remove loose skins, then drain well. Pour onto a large baking sheet, spreading out the beans in a single layer so that air can circulate freely around them. Dry the beans at room temperature for 12 hours before storing them in an airtight container

However, when cooking beans, you must use enough liquid to cover them by at least 2 inches because if there is not enough water in the pot for the beans to absorb, they will get soaked from the bottom of the pot, which can cause some beans to be overcooked and others undercooked or unevenly cooked.

Do soaked beans need to be refrigerated?

Soaked beans do not need to be refrigerated, contrary to popular opinion. Only dried beans that will be cooked, whether soaked or not, need to be refrigerated.

But if you do this, the beans can become unappetizingly soft, with a mushy texture. Depending on the bean variety and where it is grown, unsoaked (or non-refrigerated) beans can take anywhere from 6 to 8 hours to boil. If possible, it is best to start them at least six hours before serving time.

Can You Freeze Soaked Beans?

You can freeze-dried and soaked beans, but you need to plan. Here’s why: All legumes contain two substances that inhibit the growth of bacteria and other microorganisms. A substance called sodium pyrophyllite or sodium aluminosilicate (often referred to as Al20) is found in bean hulls. The other is a protein substance known as lectin found in all beans but concentrated in soybeans. Lectins put up a barrier to microorganism invasion by clumping together and forming a film on the cell walls of bacteria, yeasts, and molds. 

These agents make it possible for legumes to have a long shelf life even when stored improperly in warm, moist conditions such as a basement or boiler room. Lectin-covered cell walls also can pass through the stomach intact, making them difficult for digestive enzymes to break down into absorbable form but quite useful for protecting the beans from pests and bacteria.

However, you can freeze beans that have already been soaked before cooking which helps them retain their taste and digestive-friendly properties. But if you freeze food at a high temperature (above 4 degrees Celsius) and low moisture content, you might end up under freezing the food and cause dehydration. Thus, making the food not safe for consumption.


All in all, the best way to store your soaked beans is by freezing them. However, this freezing method is recommended for very large quantities of beans. If you’re only storing a small number of soaked beans, it’s best to store them in a covered container. The above methods on how to store soaked beans will help you keep your freshly-soaked beans fresh and ready to use anytime you need them.

What are beans?

Soak and Cook Dried Beans Recipe

Beans are among the best foods you can add to your diet.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Appetizer
Cuisine: American
Keyword: Soak and Cook Dried Beans Recipe
Servings: 4
Calories: 36kcal


  • 1 Pot


  • 1 lb beans
  • water
  • 3 Tbsp Lemon juice


  • Rinse the beans carefully in a colander. Any entire or partially discoloured beans should be discarded. You should also look for soil clumps and pebbles.
  • Beans are measured and added to a big stockpot. For every cup of beans, add 4 glasses of water. Depending on the beans, one pound of dried beans will produce 3-5 cups, so you’ll need about 3-5 quarts of water.
  • For every cup of dry beans while preparing black beans, add 1 Tbsp of whey or lemon juice.
  • Give the beans at least 8 hours—up to 24—of uninterrupted resting.
  • After soaking, drain the beans into a strainer and give them a thorough cold water rinse.
  • The beans should be added back to the stockpot along with the original amount of water plus one additional cup for every cup of beans.
  • On the stovetop, add the beans and barely bring the water to a boil. Cover the beans after turning the heat off. Give the beans somewhere quiet to sit for 2 to 8 hours.
  • Beans should be strained into a sieve and thoroughly rinsed with cold water once more.
  • Once more, add the beans to the stockpot and fill it with water until it is at least 2 inches over the beans. The beans should be cooked for the specified amount of time at a very low simmer. This will take between 45 and 90 minutes for partially cooked beans. This can take anywhere from 45 minutes to 2 hours for completely cooked beans.
  • To prevent the beans from drying out while cooking, periodically check the beans for doneness and add more water as necessary. When the beans are almost done, season with salt and pepper to taste.
  • Before storage, drain the beans and let them cool.



Calories: 36kcal | Carbohydrates: 8g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Vitamin A: 24IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 1mg
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