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.

nb

On May 29, 5:17*am, notbob > wrote:
> 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.

How do you soak and cook black beans?
>
> nb

Manda Ruby > wrote:

>On May 29, 5:17*am, notbob > wrote:

>> 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.

>How do you soak and cook black beans?

Black beans are among the least necessary to pre-soak, but
one can go either way with them. What you truly don't
want to pre-soak is lentils -- green, brown, or orange.


Steve

notbob > wrote:

>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.

But there are many things that affect bean cooking, including
obviously elevation and pH of the water, as well as whether
and when they are salted, that I'm sure people have different
experiences with pre-soaking.

Stevw

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

James Silverton > wrote:

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

>> 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.

Nothing at all. I like TJ's organic garbanzos in cans, and
it took me some amount of trial and error before I could cook
garbanzos at home that consistently have as good or better texture.

One reason to cook them at home is to get lower sodium. Another
is cost, but that's somewhat marginal, depending on your budget.

Steve

Steve wrote on Sat, 29 May 2010 14:30:52 +0000 (UTC):

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

>>> 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.

> Nothing at all. I like TJ's organic garbanzos in cans, and
> it took me some amount of trial and error before I could cook
> garbanzos at home that consistently have as good or better
> texture.

> One reason to cook them at home is to get lower sodium.
> Another is cost, but that's somewhat marginal, depending on
> your budget.

I don't think canned garbanzos include a lot of sodium after rinsing
once or twice but I've no statistics on that except that I know the
liquid in the can is quite salty.

--

James Silverton
Potomac, Maryland

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

James Silverton > wrote:

> Steve wrote on Sat, 29 May 2010 14:30:52 +0000 (UTC):
>
>I don't think canned garbanzos include a lot of sodium after rinsing
>once or twice but I've no statistics on that except that I know the
>liquid in the can is quite salty.

Depends on what you're doing with them. I like to eat low sodium,
and some recipes I make from garbanzos have significant sodium from
other ingredients like preserve lemon, or harissa; in these recipes
I want completely unsalted garbanzos.

For just putting them on a salad, low-salt or even standard-salt
canned garbanzos are fine.


Steve

On May 29, 10:46*am, (Steve Pope) wrote:
> James Silverton > wrote:
> > Steve *wrote *on Sat, 29 May 2010 14:30:52 +0000 (UTC):
>
> >I don't think canned garbanzos include a lot of sodium after rinsing
> >once or twice but I've no statistics on that except that I know the
> >liquid in the can is quite salty.
>
> Depends on what you're doing with them. *I like to eat low sodium,
> and some recipes I make from garbanzos have significant sodium from
> other ingredients like preserve lemon, or harissa; in these recipes
> I want completely unsalted garbanzos.
>
> For just putting them on a salad, low-salt or even standard-salt
> canned garbanzos are fine.
>
> Steve

if canned garbanzo beans with salt what about rinsing them? will that
remove some/most/all salt?

On May 29, 7:17*am, notbob > wrote:
> 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.
>
> nb

>
>
AMEN, AMEN, AMEN.