...so now I'm NOT supposed to soak dried beans?

M

marilynfl

Moderator
It's a good article and will address the annoyance I experience when dumping out the black soaking water--because what I WANT is for my black bean soup to BE BLACK.

Damn, if I hadn't just cooked 2 pounds of black beans LAST WEEKEND, I'd give this a test. According to Mr. Parsons, the method I used (boil, 2 hour soak, cook for 2 hours) develops the least amount of flavor. It figures.

http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html#page=1

 
The French chef that is alluded to is indeed Pepin. He has always maintained that no soaking is

needed.

He also teaches that soaking allows the beans to ferment.

 
I stopped soaking most beans years ago after I found Russ's article on Egullet. Growing up,

our winter Monday meal was pinto beans and my mother never soaked them. I've done a lot of internet research on the subject and one of the things I remember is that so-called "old world" beans, such as garbanzo and fava, need to be soaked. I usually soak cannellini beans in salt water, brining them per articles in Cook's Illustrated. It works well for me. I also salt pinto beans some before cooking.

I think it all comes down to personal preference. I would still soak beans I'm adding to another recipe if not soaking would affect the timing. Also, beans that haven't been soaked will absorb a lot more liquid than soaked beans which needs to be taken into account.

 
But I think we all "know" that. It just takes longer to cook. BUT

I think this is making the point that the beans are better tasting, and if you think about what you drain off IF you soak, then that is "something". I usually just bring to a boil for the "quick soak" and then still use that liquid to cook them. Or just put it all in the PC and COOK!! LOL

 
I was always told not to salt beans until they were cooked. Does

brining them have any negative effect.

 
I would think so. If the theory is that salt toughens the skins so that they just don't cook, it

likely shouldn't matter how they get the salt when they're raw.,

Don't cha tink?

 
perhaps the real answer is that there is more than one way to get good results

meant to be a reply to the OP

 
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