How To: TIps on Soaking Beans, Dried and Legumes

Photo: prudhwija.wordpress.com

I have found a gem of a book, called the KITCHEN COMPANION by POLLY CLINGERMAN. It is an absolute kitchen bible for me that I can't help but share her bits and tips to help beginners learn.

SOAKING

- can make dried beans cook quickly
- when soaking, first rinse, then pick through small stones
- use 2 quarts of cold water per pound of beans

TO SHORTEN SOAKING TIME

- cover beans with cold water by 2 inches, bring to a quick boil and simmer over low heat for 2 minutes
- take pot off the heat and let the beans stand covered for an hour.
- discard water when you are ready and get on with recipe





WHEN TO KNOW WHEN BEANS HAVE SOAKED LONG ENOUGH

- Cut one lengthwise and take a look
- the inside should have a single color and even consistency - no white or hard bits
-  If beans oversoak, the skins have shrivelled and bubbles rising to the surface of the water, drain the beans in a colander and let them sit and dry out for half and hour. Then go ahead and cook.

 BEANS WON'T BE AS GASSY

- if you change the soaking water several times and then boil them in fresh water
- change the water every hour for a 4 hour soak

TO FIX TENDER BEANS

- salt and acid make them tough
- never salt beans until they are almost done
- never add beans to any mixture containing salt or an acid like tomatoes until they are fully cooked.

TO SAVE TIME AND BOTHER

- substitute canned beans for home-cooked
- to make them taste best and cut the gassy effects, rinse them before you use them