How do I soak beans correctly?

[Guest guest]

I usually bring them to a boil, let sit 4 hours or overnight, and then boil,

bring down to simmer for about 4 more hours or how long it takes. AMyF

 

 

 

[Guest guest]

I tried soaking chicpeas over night, but they were still hard. I had to

cook them for what seems like forever to soften them up. I've tried

with black beans and had the same problem. Any idea why? Oh, I use Goya

Beans.

 

Thanks!

Joe

[Guest guest]

When I have had the problem [below], it usually is because they beans

are very old and dried out. However, soybeans, chickpeas/garbanzos, &

black beans are usually the beans that take the longest to cook. I

once had some yellow split peas that were so old that they would not

ever really cook--I soaked them, froze them in their soaking water,

cooked them, and finally composted them.

 

Kathleen Pelley

 

 

> I tried soaking chicpeas over night, but they were still hard. I had to

> cook them for what seems like forever to soften them up. I've tried

> with black beans and had the same problem. Any idea why? Oh, I use

Goya Beans.

[Guest guest]

---I soak beans overnight, but i think there is a quicker way if you

are in a rush.

 

 

 

In , akfral wrote:

>

> I usually bring them to a boil, let sit 4 hours or overnight, and

then boil,

> bring down to simmer for about 4 more hours or how long it takes.

AMyF

>

>

>

[Guest guest]

, " joe979xx " <joe979xx

wrote:

>

> I tried soaking chicpeas over night, but they were still hard. I had

to

> cook them for what seems like forever to soften them up. I've tried

> with black beans and had the same problem. Any idea why? Oh, I use

Goya

> Beans.

>

> Thanks!

> Joe

>

 

Did you soak them at room temp or put them in the frig? I put them in

the frig the first time and that didn't work. Room temp is the way to

go.

Debbie

[Guest guest]

Joe

 

Go to a 2nd hand store and get a used pressure cooker. Make sure it

is stainless steel.

 

GB

In , " joe979xx " <joe979xx wrote:

>

> I tried soaking chicpeas over night, but they were still hard. I had

to

> cook them for what seems like forever to soften them up. I've tried

> with black beans and had the same problem. Any idea why? Oh, I use

Goya

> Beans.

>

> Thanks!

> Joe

>

[Guest guest]

Dear Joe,

My name is Karla and I cook beans all of the time. I usually do the " fast " soak

method. First you take and sort out the amount of beans you want to cook. Then

you rinse them under running water a couple of times.

Then you fill the pan with water to about an inch over the level the beans come

to. Put the pot on the stove burner, and turn the burner on high. When the

beans and water come to a boil, turn off the burner, and put a lid on the pan.

Then set the timer of your stove for one hour.

After the timer goes off, set the lid of the pan ajar some to let out the steam,

and cook as usual.

I have cooked all kinds of beans this way, including soy and garbanzos, both of

which I have heard are hard to cook. A pressure cooker is nice, and it would

work very well. I have two pressure cookers, in my pot and pan cupboard, and

never use them.

Hope this works for you.

 

Sincerely,

 

Karla

 

 

 

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[Guest guest]

The traditional way my Mexican Mom makes her pinto or black beans is to

boil for a minute, turn off the heat. Let them sit for some hours or

overnight, change the water and add her spcies, onion, garlic and boil

until tender. Salt when done. They cook up fairly fast this way.

 

Kenia

[Guest guest]

I don't soak beans, I just dump the whole mess in my crock-pot, plug it

in and go to work, when I get home they are all done. Sometimes I come

home at lunch and check on them.

Paul

[Guest guest]

In a message dated 12/11/2006 11:04:04 P.M. Eastern Standard Time,

karfranw writes:

 

I have two pressure cookers, in my pot and pan cupboard, and never use them.

 

 

 

 

Ooooh! Sell one to me! AmyF

 

 

 

[Guest guest]

On 12/11/06, Kathleen M. Pelley <kmpelley wrote:

>

> ...soybeans, chickpeas/garbanzos, & black beans are usually the beans

> that take the longest to cook.

>

 

 

 

 

 

 

Yes, older beans can take longer to cook! In my experience though, black

beans are one of the fastest to cook, just slightly longer than split peas.

Both are done in under two hours, even without any soaking. Of course, now

I have the pressure cooker, it's a whole new ball game!

 

Joe, just make sure you are purchasing them from a place with a good

turnover. I will admit, though, to using beans I have had for over two

years, and they did ok...but did take a bit longer to cook. Bear in mind,

some beans *do* take quite some time to cook! I echo the sentiments of

those who have recommended the pressure cooker. Best kitchen toy I own!!

well, next to the food processor, anyway.

 

Thia