Alan Connor wrote:

> On 16 Sep 2004 14:46:19 -0700, Erica >
> wrote:
>
>>Hey,
>>
>>As I was soaking a pot of pinto beans, I wondered...is this
>>really necessary? Is there any real reason to soak beans before
>>cooking them?
>>
> If you just cook them (*most* of them), they will be mush before
> they are done, severely over-cooked.

Could you be more profoundly ignorant of culinary matters?

Rhetorical question...

If they're mush, they're overdone. Why didn't you stop cooking them
before they reached that condition? How can they be mush and *not* be
done? You make even less sense about beans than about your silly vegan
prattle...

> You can put them in cold water, bring it to a boil, remove from
> heat and let sit covered for an hour, then cook...But it is
> better to soak them for 8+ hours.

Soaking and changing the water a couple times can reduce the
oligosaccharide content a bit and that will slightly reduce gassiness.
Soaking will reduce cooking time slightly. Having said that, if they
aren't premium issues, don't even bother.

Put them in a pot with water to cover by at least two inches, low
medium heat to a boil, reduce to a simmer, cover and leave them alone
for an appropriate amount of time ranging from less than an hour for
lentils to 4 or more hours for dried fava beans. Add seasonings (but
be light on acids and salt until into the cooking) right up front.
About 1/2 way through the cooking time, add salt and and whatever
other flavoring agents you want.

Russ Parsons (LATimes) did a lot of research about the subject and
came to these conclusions. We did the same sorts of experiments in my
restaurants and agree with him.

Pastorio