Too many people refrain from cooking delicious, nutritious dried beans because the preparation—soaking the beans—seems like too much trouble.

It couldn’t be easier! And you may not have to soak them overnight: The fresher the beans, the more moisture they retain so less soaking is required.

As you’ll see in this video, all you need to do is:

1. The video is missing an important first step: Rinse the beans in a collander under cold running water.
2. Sort through the beans and pick out any broken ones, plus extraneous matter such as the occasional pebble.
3. Place the beans in a bowl or pot to soak: 2 cups cold water per one cup beans.
4. When the beans grow larger in size and can be chewed, strain the beans from the water. You’re ready to cook!

Learn your bean types in our Bean Glossary.

FOOD TRIVIA: Lima beans have been cultivated in Peru since 6000 B.C.E. Their common name comes from Lima, Peru’s capital city. That makes the correct pronounciation LEE-mah beans, not LYE-muh beans. But who’s going to correct the American public?