How to cook harvested beans without taking too long.

Greetings! I'd like to find out how we cook the beans we harvested from our gardens without rinsing and keeping them in water overnight. Just got my dry harvested beans from last year and this year. I'd like to find out how I cook the beans better.
Any way to keep the beans spoiling in water and keeping them fresh for the next cooking day? How we keep our cooked beans fresh for a long time? Very new to dry bean cooking. Please shoot back if you need me. Take care.

In my experience, beans soaked in water overnight will not spoil. At best, over a few days they will ferment slightly, making them somewhat more digestible. Especially in winter, spoilage from overnight soaking is nothing to be concerned about.

If they smell bad, don’t eat them…except chickpeas which sometimes smell bad despite being good. This is mitigated by making sure to pour off the soaking water (a good idea for any bean).

If you’re leaving them for a week or more, that might be cause for concern, but a overnight, a day, two days, should be absolutely fine.

You can certainly cook them without soaking, but they are more likely to burst open and will use more fuel.

I often feel safe leaving cooked beans overnight if I am going to use them the next day.

I almost never soak dry beans before cooking. Very very old beans probably benefit from a soak.

I cover beans with about 2 inches(50.8mm) of water and then bring to a boil and rolling boil them for about 10-15 minutes. That deactivates the nastiness then I reduce to a simmer and cook for at least 2 hours preferably 3 depending on the bean. Some people wait to add salt and other things but I have done it all ways and don't notice any difference in bean cookage. Lots of people like to use a pressure cooker and can reduce cooking time substantially. I have not tried this yet but I think it makes sense in summer heat or with fuel consumption concerns.

I will make a pot of beans and as long as the pot has a well fitted lid I will leave it on the stove and keep reheating until they are gone being sure to reheat the pot at least once a day even if I forget to eat some. If liquid gets low I add more water.

If you do forget about them you will know if they are bad. I've not smelled many things worse than spoiled beans.

I love beans. You're in for a treat.

Blake Lenoir wrote: ...  Any way to keep the beans spoiling in water and keeping them fresh for the next cooking day?

Pretty much all dried beans contain a toxin with the barely pronounceable name: Phytohaemagglutinin.

Different beans contain more or less of it (example, "white kidney beans" has 1/3 the amount of "red kidney beans" which has the highest concentration.)

Under-cooked beans actually have more of it bioavailable than fully cooked beans.

Soaking overnight then discarding the soak water is one way reduce the concentration. It shouldn't make the beans go bad in any way.

The beans *must* be boiled to deactivate the chemical, so the link below doesn't recommend slow cooking (although if the beans are already cooked, slow cooking as part of a recipe won't undo the boiling benefits).

https://www.cfs.gov.hk/english/multimedia/multimedia_pub/

I soak mine overnight in a jar, drain them, and then pressure cook them. Pressure cooking is quick and saves energy, but it does require paying attention to the cooker. I discard the pressure cooking water also.  Phytohaemagglutinin prevents the absorption of nutrients I need in my diet, so to me, it's safer to discard the cooking water.

Good evening! How long I cook my harvested beans after I soak them? Do have to check any dirty particles that are left in the beans? Thanks?

I just toss mine in a kettle with maybe a bit of bacon and onion and cook them until desired tenderness which isn't as long as many people seem to think at least not as I'm concerned, although different ones cook at different rates. I only use pole types for dry beans, they mature over a long period, and I check each day's harvest making sure nothing nasty gets put up with the beans, so I don't check that when cooking. I don't use poisons or anything, so I don't wash them either. If you're growing, down in the dirt bush beans where they get splashed by mud, get moldy as they dry and so on, you might want to check them.

I didn't soak beans for the last batch and noticed a difference. Maybe some people are accustomed to it, but not soaking seems to increase the gassiness of the beans...

Apologies for the late reply but I just had to share that I absolutely adore my pressure cooker. It cooks beans in less than half the time without soaking, and infuses flavors of other ingredients more deeply into the beans. Just pour off the excess water to avoid flatulence. It's an old school Hawkins whistle style pressure cooker. Though if I had to buy one again I'd probably get a pressure canner instead so it can do double duty and can the beans for storage at the same time.

Blake Lenoir wrote: Greetings! I'd like to find out how we cook the beans we harvested from our gardens without rinsing and keeping them in water overnight. Just got my dry harvested beans from last year and this year. I'd like to find out how I cook the beans better.
Any way to keep the beans spoiling in water and keeping them fresh for the next cooking day? How we keep our cooked beans fresh for a long time? Very new to dry bean cooking. Please shoot back if you need me. Take care.

Just to check, are we talking green beans fresh from the garden?  No need to soak those.  Cool place or fridge and they stay good for a few days.

Dry beans that are shelled, they can soak for 24 hours easy.  Soaking longer than that, drain, rinse, replace with fresh water, do this three or four times a day.  Some people feel longer soak makes easier digestion.   Some soak until they sprout.  Personally, 12 to 24 hours is about right for me.  Try different times and see what matches your taste and lifestyle.

Once cooked, cool, then fridge or cool space.  Usually they keep better uncooked so i try to limit cooking amount to what we can eat in 3 days or less.  

More information on cooking dry beans and peas here.
https://permies.com/t/53160/Cooking-Dry-Beans-Peas