Beans
Evenly cooked black beans, chickpeas, and lentils without splitting for soups, salads, and bowls.
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Beans and legumes are all about hydration and gentle heat—too hot and they split, too low and they stay chalky. Sous vide cooks them evenly so the skins stay intact while the centers turn creamy, which is ideal for soups, salads, and meal prep. This guide focuses on timing and texture targets so you can dial in anything from al dente lentils to spoon-soft chickpeas.
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194°F
Beans that keep a little bite—great for salads.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Al Dente | 194°F | 6 h | 10 h |
| Soft | 194°F | 8 h | 12 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.