Soaking Beans

Virtually every recipe that includes dried beans starts with instructions for (1) carefully rinsing and checking the beans and (2) some form of soaking. The first part is readily understandable. Few of us want to include a small stone in the soup we are setting out for a loved one. But why should you soak the beans before you cook them for an hour or two? Can't you just cook the beans for an extra half-hour and save the overnight soak in the refrigerator?

We soak because, as the beans cook, they absorb liquid and expand. If we cook the dried beans without soaking, they expand faster than their skin can accommodate. The skin bursts, and the dish looks mushy. Soaking allows the skin to soften and expand. When the beans are cooked, they retain their integrity.

How to accomplish this soaking is purely a function of your preference. You can soak the beans overnight in the refrigerator, at least 3 cups of water for each cup of beans, if that works best for your schedule. Or, you can choose the quick-soak method. It uses the same ratio of water to beans. You:

• rinse the beans,
• cover them with the water,
• bring the water to a boil in an uncovered pot,
• allow the water to boil for 2 minutes,
• cover the pot and remove the pot from the heat for one hour.

And what to do about the legendary (and true) relationship between beans and flatulence? "Fortunately," Julia Child reports, "about 80 per cent of the offending elements are soluble in water. This means that you can soak the beans, pour out the soaking water, and down the drain go most of the undesirable gas producers. Then add fresh water, cook the beans, and goodbye troubles for most bean eaters." Beyond discarding the soaking liquid, the only adjustment to the procedure is to use 10 cups of water for each 1 cup of dried beans.

Source: Julia Child, The Way to Cook