Why beans split when cooking

by Jim

I have a problem with my kidney beans splitting when I am cooking them. I use the quick soak method and then about half hour into cooking time they start splitting apart. Not all of the beans are quite done cooking yet and I don't know what to do? Can anyone help? Thanks

*****
Sassy Sez: Hi Jim! Sorry to hear about your beans splitting open when cooking. I must admit, there have been quite a few people lately talking about their beans splitting on them. Must be something in the water. ;)

There are a few reasons why your beans may be having this challenge, so let's do a super-sleuth investigation...

1. Have you tried the long-soak method before, and if so did you notice the same challenge?

Sometimes the quick-soak method can be the culprit to splitting beans. Why? Because when using a longer soak method, the water has a nice, long time to leisurely make its way into the bean. Quick-soak methods can almost be "too" quick, and the outside will get permeated with water while the insides can remain pretty hard.

2. How old are your beans?

When beans split open when cooking it could be because the beans are old. Do you happen to know how old your beans are? If you buy them from a bulk bin of a grocery store, they are USUALLY okay but it never hurts to ask someone who runs that department if they know how old the beans are -- and I don't mean when the store placed them in the bulk bins, but if the store knows how old they were when they themselves purchased the beans.

Dried, uncooked beans can store for a very, very long time if stored properly in an airtight container (we use a food sealer) and in a cool, dry place. Still, beans that are 12 months old or less are the freshest and you will have the most luck with them. Plus, they tend to taste better. ;)

3. Are your beans at a rapid boil when you see them split at the 30-minute mark? If so, you might want to lower the heat and let them cook more gently.

Beans can split when cooked too fast. It sounds as though you are using a traditional way of cooking your beans versus using a pressure cooker. I would not let my beans BOIL for more than 10 minutes before lowering the heat to a simmer for the remainder of the cooking time.

I know life gets busy out there, but if you have the chance to respond, I think many of us out here would love to hear back to solve the mystery of the split beans. ;)

Also, any suggestions out there from others who have gone through something similar with their own beans?
xo
p.s. Click here for more information about how to cook beans.