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How to Soak Dry Beans (Of Any Kind!)

 

In general, the larger the bean, the longer they need to soak: and the longer you soak beans, the faster they cook.

Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also double to tripling in their size. You can cook beans without soaking, but it takes longer, and some people think the beans taste better when soaked.

Soak most beans in three times their volume of cold water for six hours before cooking. Dried beans are often soaked too long. Most recipes say overnight. The best way is to put them in cold water; bring them gently to a boil and then with saucepan off the heat, allow them to remain in the water for 1 to 2 hours only.

If soaked too long, they may ferment, which affects their flavor and makes them difficult to digest.

To help in the digestion of beans, always discard the water in which they were soaked.

Do not add salt or acidic ingredients, like vinegar, tomatoes or tomato juice, as this will slow the cooking process. Instead, add these ingredients when the beans are just tender.

 


Dried Bean Guide
Use this guide to gauge how much dried beans to cook.
 

1/3 cup dry beans =

1 cup cooked beans

1/2 cup dry beans =

1 1/2 cups cooked beans

2/3 cup dry beans =

2 cup cooked beans

1 cup dry beans =

3 cups cooked beans

2 cups (1 pound) dry beans =

6 cups cooked beans

 

 

This entry is related to the following products. Click on any of them for more information.
Bush Dry Bean,
Summer 2016 CSA starts in May!

 

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