Quick-Cook Bean Pot

Frequently Asked Questions

How does it work?

Expert and novice cooks can greatly benefit from this useful kitchen tool. To prepare dried beans, please follow these simple guidelines:

Use Guidelines

  1. Preferably using a colander, rinse the dry beans well in cold water and drain excess water. There is absolutely no need for an overnight soak, in fact, an overnight soak can make beans rubbery.

  2. Put the rinsed beans in the Quick-Cook Bean Pot.

  3. Fill the pot with enough tap water so that the beans are covered (approximately 3-4 inches [7.5-10 centimeters]).

  4. Leave some room (2 inches or 5 centimeters) at the top of the pot without any water. (Beans usually expand when they cook, much like rice and you don’t want water to boil over to stovetop.)

  5. Put the pot on the stovetop at the “simmer/low” setting (lid is on).

  6. Check beans approximately every 45 minutes until done. (Add more water if the water gets low and the beans need more time.)

  7. Depending on the kind of beans, some beans might take 20 to 30 minutes to cook, other take an hour to an hour and a half, and fava beans would take two and a half hours, always at  “simmer or low” setting.


  • The low heat source should be a “simmer/low” setting on a gas or electric stovetop, hot plate, or induction cook top (with an interface disk). This pot is not intended for use in microwaves, ovens or grills.

  • The beans can be stored in the refrigerator in the same pot. In this case, there is no need to drain the cooking water when the beans are done. Cooked beans last well over a week in the fridge; longer in the freezer.

What kind of beans can this pot cook?

Quick-Cook Bean Pot is designed to cook any kind of dry beans including:

  • black beans

  • black eyed-peas (beans)

  • chick peas (garbanzo beans)

  • fava beans

  • kidney beans

  • navy beans

  • pinto beans

  • or any other beans (and split peas)

Please also note:

The Quick-Cook Bean Pot is not a pressure cooker. It is ideal for cooking dry beans. It cooks at a low temperature. Designed to continuously circulate the beans, it cooks them evenly—and surprisingly quickly. The stainless steel construction with its extended brass base makes it especially efficient. The Quick-Cook Bean Pot, unlike a pressure cooker, preserves texture and flavor.