Do I have to soak beans before using them in a dish?
You don’t have to soak beans before preparing them in a dish, although soaking beans will enable them to cook about 25 percent faster.
A widespread culinary conviction asserts that soaking beans will make them more digestible by breaking down complex carbohydrates in the bean to form more readily digestible carbohydrates — thus reducing flatulence. According to food scientist Harold McGee’s On Food and Cooking, this commonly used method does cut back on the gas — but it also leaches out some of the beans’ flavor and nutritional benefits, such as vitamins and antioxidants.
So, instead of pre-soaking, if you have the time, avoid throwing the nutrients out with the bean water by simply cooking dry legumes a little longer. Doing so will help break down the complex sugars while retaining the nutrients, flavor, color and antioxidants to boot. Cover the beans with just enough water — about 3 parts water to 1 part legumes — for the beans to soak up as they cook; any more and the extra water will still wash away some nutritional perks.
Always cook beans, especially kidney beans, until they’re fully tender; undercooked beans can cause illness. To avoid that danger, pre-cook beans before adding them to dishes that will simmer in low-temperature slow cookers. Learn more about safely cooking beans at Be Careful With Red Kidney Beans in the Slow Cooker.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE