Berlin – September 11, 2026 -- Home cooks can stop waiting until the end of cooking to salt dried legumes -- new guidance confirms salt can go into the water from the very start without affecting how soft beans become.
Soaking dried legumes takes eight to twelve hours, not constant attention
Whole dried fava beans, field peas, soybeans and sweet lupins need roughly eight to twelve hours of soaking before cooking. The practical approach is to set them in water overnight and continue preparation the next day. Soaking causes the seeds to swell, which shortens the later cooking time. Peeled fava beans and peeled field peas can skip this step entirely, since removing the seed coat allows them to be cooked directly -- packaging instructions specify the exact method for each product.
After soaking, the water should be discarded, the legumes rinsed thoroughly, and fresh water used for cooking. Both soaking and heating reduce or inactivate natural plant compounds that can have unwanted effects when the legumes are eaten raw.
Salt goes in early; acidic ingredients wait until the end
A long-standing kitchen rule can be discarded: salt does not stop legumes from softening, so it can be added to the cooking water from the start. Herbs, garlic or onions can also be added during cooking for extra flavor. Acidic ingredients, however -- vinegar, lemon juice or tomatoes -- should be added only once the legumes are already soft, since acid can slow the softening process.
Cooking time for fava beans, field peas, soybeans and sweet lupins varies depending on the variety, processing method and storage duration; legumes stored longer generally need more time to soften. Packaging typically gives a reliable estimate. The legumes are done once they are fully soft and can be mashed easily with a fork.
A pressure cooker or a pinch of baking soda cuts cooking time further
Cooking under pressure significantly shortens preparation time. A small amount of baking soda can also help dried legumes soften faster, though it should be used sparingly since larger amounts affect taste, color and texture.
Cooking larger batches removes the need to plan ahead for every meal
Cooked legumes keep well in a sealed container in the refrigerator for two to three days, and additional portions can be frozen directly. Pre-cooked fava beans, field peas, soybeans and sweet lupins are then ready to use quickly as a base for salads, bowls, soups, stews, curries, spreads or patties.