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To soak or not to soak?
Started
by Lea F.
on December 21, 2009
I have been soaking my beans overnight. I just read Christina Pirello's book and she advises against this. She says to soak for no more than 1 hour because you are pouring out lots of the healthy bean goodness with the soaking water. This makes sense to me. I just wanted to know if anyone knew of any equally compelling arguments to continue soaking. If soaking just cuts down cooking time- I don't mind tacking on another 10 mins. I am cooking my beans with kombu so that helps with digestibility. Why soak???
i never bother soaking. i haven't found that not soaking gives me gas or creates any sort of problem, so i just don't do it. i add on a bit of cooking time.
I used to soak but it was just one more thing to take up time. I just cook my beans with kombu. Remember to skim off the foam that rises in the beginning, it will cause some bitterness if left and don't salt at this time either it makes the beans tough on the outside salt can be added later if wanted. Sorry that was a bean cooking lecture. We love mixing red and black beans in recipes just for the color, it looks so yummy.
As long as you use the same water you are soaking in to cook with then you dont lose the nutrients at all; I soak all of my grains and beans overnight with kombu :)
Oh I would not skip soaking and rinsing! That's amazing that it didn't give you gas! I didn't even know that was possible. If you are short on time, you can parboil beans: Bring to a boil, simmer for about 5 minutes, then turn on the heat, cover and just let it stand/soak for an hour. Then rinse and proceed as though they have been soaked overnight. Ta da!
You want to make sure that beans and grains are fully cooked and not eaten al dente'
red kidney beans contain a toxin that needs to be destroyed fully before you eat them-they need to be sdoaked and cooked properly for this to happen. beside, crunchy beans taste so gross..
I soak beans but not always. What is kombu and how would I use it for the beans? It's a seaweed product right?
I soaked my first batch of beans overnight, then cooked them in soup however they were still super hard - any help as to what might have happened?
It depends on the bean! Some beans need soaking longer than others. I make up a soup with beans for a slow cooker the night before and don't drain before I turn it on, and it's fine.
Tracy, if you put tomatoes or any other acid it will keep the beans from getting soft.
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