Quick Soak Lima Beans
Mayocoba Beans are a great bean to quick soak. They're a little bit softer than chickpeas or pinto beans, which do better with an overnight soak. If you're looking for a bean that will keep its shape (i.e. whole in a soup or salad) or using a softer bean that tends to cook with a smoother consistency (i.e. lima beans and mayocoba beans), then a quick soak is doable. A lot of beans recommend soaking overnight and I absolutely recommend it! Like with chickpeas meant for hummus. Mayocoba beans meant for Avocado Dip w/ White Beans & Walnuts are a great opportunity to skip the lengthy soak and go for a quicker method!
Equipment
- Large Pot w/ Lid
- Stovetop
Ingredients
- 1 lbs. lima beans (~2 cups)
- 8 c. water
- 6 c. water
Instructions
Quick Soak Beans
- Add white beans to a pot and fill with 8 cups of water. Bring, uncovered, to a boil.
- Once the water comes to a rolling boil, add the lid and remove from heat. Let sit for an hour.
Cook Beans
- After the beans have soaked, drain and rinse.
- Return the beans to the pot and cover with another 6 cups of water.
- Bring to a boil and then reduce heat to a simmer.
- Simmer for 1½-2 hours, or until tender. You may need to adjust the temperature to keep them from boiling as they cook down.They should still keep their shape and not turn to mush. But theoretically putting a fork in them would split them in half.
- Drain the beans immediately after cooking. Serve or refrigerate.