Beans, to soak or not to soak? That is the question!
"Sqwertz" > wrote in message
...
> On 18 Dec 2015 16:46:40 GMT, KenK wrote:
>
>> When I make soup or whatever with dry beans, I normally soak them in the
>> refrigerator overnight. What if I just go ahead with the recipe without
>> soaking?
>>
>> Difference in taste? I suspect not.
>>
>> Lomger cooking time? Probably. But how much longer? One hour? Two hours?
>> Depends on the bean type? How about northerns?
>>
>> It would be nice to use dry beans in a recipe and only have a plan a few
>> hours earlier rather than the preceding day. Or is that just me?
>
> Use the "quick soak" method. Bring beans to boil for 4-5 minutes then
> turn off and let sit for 1-2 hours. Same effect as letting soak
> overnight. Then dump that water.
>
> Notbob may try and tell you otherwise, but you don't want to start
> cooking beans with anything except water until they've at least
> reached the rehydrated stage. You will get inconsistent results and
> they may never soften up.
Agree.
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