Salt Your Beans Early: The Truth About Cooking Dried Legumes
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.