The Art of Soaking Beans

I have been using beans for sometime in cooking. But only until recently has it come to my attention how much salt/preservatives are in canned beans. Yes, it is massively convenient to use canned beans and sometimes even though I have found that soaking and boiling dried beans tastes far superior sometimes you just have to grab a can of beans and use them in your cooking. Soaking beans only really takes about 24 hours or you can flash boil (not sure if that is the right term but I enjoy the usage of it). If you flash boil the beans you boil them in a large stock pot on the highest temp possible. Then be sure to do the "5 bean test" go in 5 separate times to test the beans if the 5 you pull out are soft then your beans are done! First you start with your beans as you see below. I have used all sorts Mung, Cannellini, Red Kidney, Garbanzo, Lima, Black Eyed Peas and much more in recipes.

The next step is to place them in a deep bowl and ensure there is at least 2 inches of water covering them. You can soak them on the counter, but in humid hot weather it is recommended that you soak them overnight in the fridge. It just keeps the beans from breaking down to much and ensure they keep all their protein power!

On the next day you would drain your soaked beans. which will have very little water left and will look as if they have acted as sponge and soaked every last drop of water they can find. Be sure to look through the pot and pick out any discolored ones or any that have floated to the top. Then put them in a pot and boil or simmer for however long need be until they are soft. When I boil them it only takes usually 20 minutes. When I simmer them it could take up to 3 hours.

Once you have boiled and drained them they will look as soft and delicious as when they get popped out of a can just much much healthier.

This picture shows some delicious chick peas that will be showcased in some delicious
garlic hummus I made coming up in a future post....

As I said before using a can of beans sometimes is far easier and I do still use cans of beans, but taking the little extra time to soak and boil them the next day is just great.

TIP: When you do use canned beans be sure to thoroughly rinse them. That will take a good portion of the salt/preservatives in the juice that they come in.