Steve wrote on Sat, 29 May 2010 13:55:23 +0000 (UTC):

>> On 2010-05-29, john hamilton > wrote:

>>> what would be a minimum time to soak them today, to be able
>>> to cook them this evening? Thanks for advice

>> Soaking dried beans is a waste of time. It's totally
>> unnecessary and physically changes the relative texture
>> between the bean skin and the inner pulp. Unless you
>> actually like a soft pulp in a tough skin, just boil the damn
>> things and be done with it.

> Not my experience. For beans to cook to tenderness without
> too many of them falling apart, they must usually be
> pre-soaked. This effect is most marked (in my experience) with
> garbanzos, which are a perfect texture if soaked overnight,
> then boiled about 18 minutes at sea level. If you want
> completely intact, but tender, garbanzos, say for use in a
> salad.

What's wrong with using "intact, tender", canned garbanzos (chickpeas,
chana etc.) in a salad? They make pretty good hummus too and are really
quite cheap, especially store brands.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not