Question for Mom

Do I have to soak dry beans before I cook them? –Natalie T.

No.  Not soaking beans means they will take a bit longer to soften during cooking – maybe 3 hours instead of 45 minutes-to-2 hours.  The longer you cook them, the more chance they will boil dry and burn in the pot.  Yes, I confess I have done that.  But that could have also happened had I soaked them first, so keep the heat low and check them often.

However, there is a good reason to soak dry bean.  Soaking reduces the possibility of flatulence. Here’s what the University of Nebraska website says about soaking and cooking dry beans:

“Soaking beans allows the dried beans to absorb water, which begins to dissolve the starches that cause intestinal discomfort. While beans are soaking they are also doubling to tripling in their size. Cooking the beans makes them edible and digestible. 

“Soaking Beans:

“Pick through the beans, discarding any discolored or shriveled beans or any foreign matter. Rinse well.

“Soak with one of these methods:

“Hot Soak or Quick Soak. “Hot soaking” helps dissolve some of the gas-causing substances in beans and most consistently produces tender beans. In a large pot, add 10 cups of water for each pound (2 cups) of dry beans. Heat to boiling; boil for 2–3 minutes. Remove from heat, cover and soak for at least 1 hour (Quick Soak) or up to 4 hours (Hot Soak).

“Traditional Overnight Soak. This is the easiest method. Place dry beans in a large container; for each pound (2 cups) beans, add 10 cups of cold water. Cover and refrigerate 8 hours or overnight.

“Drain and rinse beans soaked by either method with fresh, cool water.

“Place beans in a large pot; cover with fresh water and bring to a boil. Reduce heat, cover and simmer gently until beans are tender but firm.

“Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon. Check occasionally if you need to add more water. Most beans will cook in 45 minutes to 2 hours.”

A final note from Mom: If you have cooked more beans than you can use within a week, freeze some of them. 

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