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LeafUp › Basics › Cook dried beans and chickpeas

Cook dried beans and chickpeas

Cheaper than tins or jars, and they freeze well.

Three steps

  1. Soak the beans in plenty of cold water for at least 12 hours.
  2. Drain, cover with fresh water and boil hard for at least 10 minutes.
  3. Lower the heat and simmer until soft, often 1 to 2 hours depending on the bean. Drain and cool quickly.

Food safety

Never eat raw or undercooked dried red kidney beans: they contain a natural toxin that only boiling destroys. A slow cooker may not get hot enough, so boil them first. Beans from a tin or jar are already cooked and safe.

Centre for Food Safety (Hong Kong), Phytohaemagglutinin poisoning

LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.