‘Beans: To Soak or Not to Soak’

There seems to be a lot of controversy over soaking or not, but you know what? If you want to plan ahead and cut down on cooking time, soak. If you are like me and decide the day you are cooking that you would like beans, you don’t have to soak. It’s really that simple.

But, can we back-up for just a moment? I’m not sure I have waxed poetic enough about the virtues of beans. Beans not only have protein and fiber, but the darker they are in color, the richer they are in anti-oxidants. Did I mention iron, B vitamins and folic acid as well? You get the idea. Apart form the myriad of health benefits; dried beans are easily stored (try to use them within a year) and very affordable. Once cooked, they can be eaten as is, used in all sorts of recipes or mixed with something simple like chopped onions and vinaigrette. Cooked beans can be stored in the refrigerator for a few days or stored in the freezer (in a plastic container or freezer bag) for up to 6 months. Either way, store them along with some of the cooking liquid.

Canned beans are OK. If this is what you need to do to get started, fine. No one is judging. They will be more expensive, not taste as good or have as much nutritional value, but whatever works.

If you are ready to start from scratch, here’s how.

1. Start with about one pound of beans.
2. Don’t forget to sort through and remove any stones (see previous entry).
3. Rinse beans well (a colander is your best bet here) with cold water.

Soaking Method
After doing the 3 basic steps above, put your beans in a large pot and cover with about 6 inches of cold water. After 6-12 hours, drain and return to pot. Cover with about 2 inches of water, put lid on and bring to a boil. Lower to a simmer (this is a just below boiling) and continue to cook, partially covered this time, until done. Add water if needed.

No Soak Method
After doing the 3 basic steps above, put beans in a large pot and cover with cold water by 2-3 inches. Place lid on pot until a boil is reached and then lower to a simmer and keep partially covered until done. Add water as needed.

For both methods, keep checking for doneness (about every 10 minutes or so). When the beans are becoming tender, add about 1/4 teaspoon of salt and a few grinds of pepper.

Read this through a few times. Imagine the steps. Now do it for real! You will have some simple, healthy and very affordable meals in your future.