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The addition of salt is not necessary and you
might want to eliminate this if you are trying to
reduce your sodium intake or are reducing the
soaking time. Whichever method you choose,
“Long Soak,” or “Quick Soak,” always leave
beans in a cool place while soaking. If left in a
warm place, fermentation can begin.
It is advisable to add baking soda to soaking
beans only if the water in your area is very hard.
In any other circumstance it is not recommended
because it will destroy nutrients and affects the
flavor and texture. In hard water areas use 1/8
teaspoon per 1 pound of dried beans to shorten
cooking time.
Another benefit of soaking dried beans is to
remove indigestible sugars, called oligosaccha-
rides, which cause intestinal discomfort (gas) for
many people. These complex sugars are soluble
in water, and can be drawn out by soaking. It is
suggested to change the water several times
over the soaking period (as much as three
times), drain and thoroughly rinse before cover-
ing again with cold water and begin cooking.
Never cook in the same liquid the beans were
soaked in.
Before soaking it is important to examine the
dried beans and check for discolored or broken
beans and debris. Also, rinse the beans to
remove dirt and dust that might have settled on
them during storage.
Dried beans benefit greatly by being re-
hydrated before cooking. We strongly recommend
soaking beans for more consistent texture and
even cooking and to help eliminate the gas-pro-
ducing sugars. Long soak (over 8 hours) or
overnight soaking is preferred, but sometimes time
constraints do not permit. Quick soaking beans
produces good results in a fraction of the time.
Long Soak To each cup of sorted, rinsed
beans, add 3 cups of cold water and let soak in a
cool place 8 to 10 hours or overnight. Drain and
rinse them thoroughly under cold water to remove
any of the indigestible sugars.
Soaking Methods
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