Why Should You Soak Beans?

[donna]

My Grandma and my Mom said to always soak beans. The beans have anti-nutrients such as phytic acid and enzyme inhibitors which cause gas, heartburn, reflux and other digestive ills.

Traditional cultures took great care to prepare their legumes with a long soak before cooking to enhance digestibility and nutrient absorption.

Check out site "How To Soak Beans" at:

http://www.usdrybeans.com/recipes/beans-pre-prep/

This gives directions on Hot Soak, Traditional Soak, Quick Soak and Preparing Black-Eyed Beans.

 

[BelleBlackburn]

Take it from someone who once cooked their beans in the soak water, you really, really need to soak and then pour off that water. Oh, the memory.

 

[Barrycdog]

I used to just dump pinto beans in a crockpot and just slow cook away but I see the importance of soaking now.

 

[redbob]

Soaking helps the rocks to settle out.

 

[Dave Wilma]

Oh yes, dump the soak water. Otherwise a good way to give away your position in an ambush.

 

[diane]

Thanks, Donna! This is quite educational and I plan to try out some of the methods. Beans are a huge portion of our diet in the winter. Deer season is coming soon - if the fires ever go out enough to hunt. We've gotten our last chunk of venison eaten - venison chili beans is a favorite!

 

[donna]

Venison chili is delicious. My late father-in-law made the best.

I pray for all of you with these fires. It is so awful.