How long does it take to cook red beans without soaking them

Boiling red beans without soaking usually takes 60-90 minutes to fully ripen. Red beans have a hard texture and need to soften for a longer time before soaking. The specific time is affected by factors such as the size of the heat, the type of pot, and the variety of red beans.

When cooking with an open flame in a regular soup pot, it is necessary to keep the water boiling over low to medium heat and simmer slowly for more than 60 minutes. During this period, pay attention to the amount of water and avoid drying the pot. Red beans have a thick skin and slow water penetration when not soaked. It is recommended to use chopsticks to lightly poke and check the degree of softening. The pressure cooker can be shortened to 30-40 minutes, and the pressure inside the pot can accelerate the penetration of water, but attention should be paid to the safety valve usage specifications. Aged red beans may lose water severely, and the cooking time may be extended by about 20 minutes. Freshly harvested red beans are relatively easy to cook. Some varieties, such as adzuki beans, are more difficult to cook thoroughly than regular adzuki beans and require an additional 15 minutes of cooking. Red beans are rich in high-quality protein and B vitamins, and long-term consumption can help improve anemia and gastrointestinal motility. It is recommended to cook until completely cracked for digestion and absorption. It can be paired with glutinous rice or red dates to enhance its nourishing effect. People with weak digestive function should grind red beans into a paste for consumption to avoid excessive intake at once, which can cause bloating. The cooked red bean soup can be refrigerated and stored for 3 days. When reheating, add a small amount of water to prevent the bottom from sticking.