The temperature at which beans undergo a phase transition from a liquid (water absorbed within the bean) to a gaseous state (steam) is approximately 212F (100C) at standard atmospheric pressure. This temperature remains constant during the cooking process as the water within the beans boils and converts to steam, provided that sufficient water is available.
Understanding this thermal property is crucial for effective bean preparation. Maintaining a simmer, which corresponds to the water’s boiling point, facilitates even cooking and optimal texture development. Exceeding this temperature does not accelerate the cooking process but may lead to excessive water loss and potential scorching. Historically, controlling heat during bean cooking has been essential for producing palatable and nutritious meals.
