The Evolution of Bean Cooking Methods in the United States: A Historical Journey

Beans have been a staple in the American diet for centuries, with their preparation methods changing over time to suit the evolving tastes and lifestyles of the nation. From the traditional methods of the 1930s to the contemporary practices of today, the way we cook beans has seen significant shifts. This article explores the evolution of bean cooking methods in the United States, highlighting the changes in techniques from the 1930s to the present day.

1930s Era Bean Cooking Methods

According to the Better Home and Garden Cookbook from 1941, a time-honored method for preparing dried navy or lima beans involves several steps:

Wash and soak the beans, using four times as much water as the beans. Allow 1/4 cup of beans per serving. Cook the beans in the water used for soaking, adding a pinch of salt after 20 minutes of soaking. Cover the pot and let it cook for 2 to 3 hours.

This method was a common practice in the 1930s, reflecting a simpler time when people had the patience to spend a few hours preparing a meal. The large amount of soaking time and the lengthy cooking process ensured that the beans were fully cooked and tender.

1981 Era Recipe Update

By the 1981 edition of the Better Home and Garden Cookbook, the approach to cooking beans had evolved. According to the cookbook:

Rinse the dried navy or lima beans. Add three times as much water as the beans and cover the pot for soaking. Optionally, bring the water to a boil, then simmer for two minutes before removing from heat and covering for one hour. Do not drain the soaked beans, as they are to remain in the soaking water. Add salt, bring the water to a boil, then reduce the heat and simmer. Cover and cook the beans in their soaking water until they become tender, which typically takes 1 1/2 to 3 hours.

The 1981 method is more efficient and streamlined, yet still requires a substantial amount of time to cook the beans. This change reflects the increasing demand for time-saving methods in the modern era.

Contemporary Cooking Methods

Contemporary packaging guidelines for dried beans further streamline the process, using a quick-soak or slow-soak method:

Sort and remove any foreign matter. Rinse the beans under running water. Place the beans in a pot with six cups of water for each pound of beans. Use the quick or slow-soak method as indicated. Discard the soaking water and replace it with six to eight cups of fresh water per pound of beans. Bring the water to a boil, reduce the heat, and simmer covered for 1 1/2 to 3 hours.

Many modern recipes suggest adding meat for flavor, such as bacon or salt pork, which is a nod to the traditional inclusion of meat in bean dishes. Slow-cooking methods also remain popular, reflecting a return to more traditional cooking techniques that emphasize flavor and texture.

Conclusion

From the early 1930s to the 1981 era and beyond, the methods of cooking beans in the United States have evolved to meet the needs and preferences of the times. Today, the preparation of dried beans is more systematic and efficient, making it easier to prepare a satisfying and nutritious dish. Whether slow-cooked with added meat or quickly prepared with modern techniques, beans continue to be a beloved staple in American cuisine.