Soaking Beans - Overnight vs. Quick Methods - and Recipe

[Guest guest]

Susan, hi!

 

It seems to me that the overnight soaked beans stay firmer. That might be preferred by some, but I like of like the texture better when I quick soak. I suppose if you were using them in a dish that would cook a very long time, the overnight method, firmer bean, would hold up better. I also seem to remember that the overnight bean splits more often.

 

So you know what I mean, below is my favorite bean soup/chili recipe and how I have beans most often, almost weekly.

 

 

Latin black bean soup

(This originally was a recipe from John McDougall. I have changed it to my preferences.)

 

1 c Black beans; dried

8 c Water

1 Knor vegetable bouillon cube

1 Onion; chopped

1 Green bell pepper; chopped

2 Cl Garlic; crushed

1 tb chili powder

1/2 c Brown rice; uncooked

1 cup frozen corn

1 can Green chiles; chopped

 

Place beans and water in a large soup pot. Bring

to boil; cook for 2 minutes. Remove from heat, cover, and let rest for

about 45 minutes.

Ret

urn to heat. Add bouillon, onion, garlic, green pepper, and chili powder. Cover and let cook over low heat for 1-1/2 hours.

 

Add rice and cook an additional 30 minutes.

Add corn and chilis and cook 10 minutes. Serve hot.

 

 

[Guest guest]

Thanks, Eric--for your answers as well as the recipe!

 

Susan

 

-

Eric

Tuesday, April 05, 2005 10:46 AM

Soaking Beans - Overnight vs. Quick Methods - and Recipe

 

Susan, hi!

 

It seems to me that the overnight soaked beans stay firmer. That might be preferred by some, but I like of like the texture better when I quick soak. I suppose if you were using them in a dish that would cook a very long time, the overnight method, firmer bean, would hold up better. I also seem to remember that the overnight bean splits more often.

 

So you know what I mean, below is my favorite bean soup/chili recipe and how I have beans most often, almost weekly.

 

 

Latin black bean soup

(This originally was a recipe from John McDougall. I have changed it to my preferences.)

 

1 c Black beans; dried

8 c Water

1 Knor vegetable bouillon cube

1 Onion; chopped

1 Green bell pepper; chopped

2 Cl Garlic; crushed

1 tb chili powder

1/2 c Brown rice; uncooked

1 cup frozen corn

1 can Green chiles; chopped

 

Place beans and water in a large soup pot. Bring

to boil; cook for 2 minutes. Remove from heat, cover, and let rest for

about 45 minutes.

Ret

urn to heat. Add bouillon, onion, garlic, green pepper, and chili powder. Cover and let cook over low heat for 1-1/2 hours.

 

Add rice and cook an additional 30 minutes.

Add corn and chilis and cook 10 minutes. Serve hot.