Why simmer bean soup uncovered?

* Evaporation: Simmering uncovered leads to rapid evaporation of liquid, concentrating the flavors but also making the soup thicker and potentially burning the bottom.

* Loss of moisture: Beans need plenty of moisture to cook properly and achieve a creamy texture. Uncovered simmering can dry them out.

* Flavor: The steam released during uncovered simmering carries a lot of the delicious aromas and flavors of the soup.

Instead, you should simmer bean soup covered for these reasons:

* Consistent cooking: A covered pot allows for even heat distribution and helps the beans cook uniformly.

* Flavor retention: The steam created within the pot helps retain the aromas and flavors of the soup.

* Less risk of burning: The liquid won't evaporate as quickly, reducing the risk of the soup sticking to the bottom of the pot.

Exceptions:

* Reducing the soup: If you want to thicken the soup, you might uncover it for the last few minutes to allow the liquid to reduce.

* Adding finishing touches: After the beans are cooked, you might briefly uncover the soup to add fresh herbs or spices.

In general, covering your bean soup while simmering is the best practice for optimal cooking, flavor, and texture.