Why Won’t My Dried Beans Soften?

Dear Home-Ec 101,

HELP! We tried dried black beans and mistakenly added salt, seasonings, and wine after soaking and the beans are not getting tender even after hours of cooking.
Are there any fixes for tough beans you know of?

Thanks in advance,
Chewy in Chesterfield

Heather says:

Despite what you have been told, salting the water does not cause the skins of beans to become tough. Some people believe that the salt prevents beans from absorbing water, but this has been disproven by a few studies.

Water generally enters beans through three openings with fancy names: raphe, hilum, and micropyle rather than crossing the outer coat of the dried bean. So don’t worry too much about adding salt or seasonings to the cooking water. Your beans will still soften even in salted cooking water.

Acidic ingredients can cause tougher beans. The acidity can react with the coating of the bean, so hold off on adding acidic ingredients until the end of the cooking process.

If you have hard water, the minerals can deposit on the beans which can also make them tougher than beans cooked in soft water. While some people suggest adding baking soda to the water, I find that can create a weird texture and / or a funky taste. If you have hard water consider using bottled water instead.

The leading cause of toughness in beans (sounds like I’m about to unveil some scary medical news, huh?) is age. Just because you bought the dried beans from your store last week doesn’t mean they are new. As dried beans age, the pores through which the water enters tend to close and the outer coating may change, too. If water can’t get into the bean, they aren’t going to soften no matter how long you cook them.

My best advice is to try again with beans from a store with a high turnover rate on their dry goods. It won’t do any good to buy the same beans from the same store if they came out of that same shipment from long ago.

If you live at high altitude, you may find that a pressure cooker significantly reduces the amount of time it takes your beans to soften.

Good luck!

Send your questions to helpme@home-ec101.com.



  1. Jennifer on November 13, 2018 at 9:44 pm

    I have never found the ordinary bolletti beans from the shop which are not organic to be hard after soaking them overnight and cooking them for only half an hour. It is the organic beans that never seem to soften, so that makes sense, maybe they are much older!

  2. Heather on June 15, 2016 at 11:04 am

    Thank you! I wondered if freshness had anything to do with it. We bought dried beans years ago and soaked them overnight, then cooked them on the stove for 2 hours, then cooked them overnight in the crock pot and they were no softer than when we got them in the mail! People said I didn’t do it right, but now I know what happened. I shall try them again. SO much cheaper. Thanks!

  3. Lala on January 24, 2016 at 9:17 pm

    I let my beans soak overnight and I didn’t cook them right away. When I was ready to cook them I noticed they started to grow roots. I’ve never cooked black eyed peas before, are the beans still OK to cook?

    • Djea3 on October 7, 2017 at 7:05 pm

      YES, and they are more nutritious that way! Sprouting beans causes changes that make the bean’s energy, minerals and everything else more accessible to the human body. I wish my beans had sprouted, hell they never even got soft! way too old.

  4. Hjs on April 23, 2014 at 9:57 pm

    I added tomatoes too soon while my black beans were cooking, the beans were tough but not too bad. A good fix for tough beans is to blend them up and make soup or dip. I added chicken, kale & enchilada sauce, it was beautiful!

  5. Em on November 20, 2012 at 7:53 pm

    Will tough or chewy beans make people sick? I made a soup for dinner using dried white beans. I soaked the beans in water overnight and cooked the soup for 90 minutes but the beans were still very chewy. I don’t want my family to get sick from this soup, which was delicious except for the beans. Thank you.

  6. deneicer1 on August 25, 2012 at 1:41 pm

    Always add in tomatoes after your beans are tender.

  7. PinkGranny on July 2, 2012 at 9:44 pm

    Great idea to try. I had not thought about dried beans getting too old but it makes sense.Thanks for the tip, a good one as usual. I am going to buy a new bag for my next batch of baked beans.

  8. Eden on July 2, 2012 at 2:54 pm

    Half of my family doesn’t like beans and when I have convinced them to try them, sometimes I’ve had the problem of undercooked/not soft beans.  I’m now buying THRIVE Instant Black Beans (they have a couple varieties) – ImTHRIVing.shelfreliance.com/instant-black-beans.html.  I can now have beans in 20 minutes without the problem.  For full disclosure, this link is to my online store – but I was a customer before I became a consultant with Shelf Reliance.

  9. Mrs Tw on July 2, 2012 at 11:59 am

    After soaking the beans over night, I usually cook them on low in the slow cooker all day with the seasonings that I want to use. Patience is a virtue with dried beans. They won’t be hurried.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.