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why do you have to soak beans overnight

I went on a bean soaking binge this past weekend, and the amount of scum that came to the top of the large pot of soaking kidney beans was so huge, I thought it deserved its own blog post. PSoaking beans for many hours before cooking them produces a lot of scum which is course, is rinsed and drained away when the soaking is complete. What is all that scum anyway? Anti-nutrients, that s what! And those anti-nutrients such as phytic acid, and enzyme inhibitors are going to be in your gut causing you gas, heartburn, reflux and whatever other digestive ills beset you when you eat something that isn t particularly digestible unless you soak your beans before cooking them. Traditional cultures took great care to prepare their legumes with a long soak before cooking to enhance digestibility and nutrient absorption. I love Mexican food but really try to avoid Mexican restaurants for this reason. they don t soak their beans before cooking them! PP After a meal at a Mexican restaurant, I will typically feel very bloated where eating the same meal prepared at home where I soaked the beans properly before cooking results in no digestive upset whatsoever. Take the Soaked Beans Challenge! If you think unsoaked beans don t cause you any trouble. take this challenge. Soak beans next time before cooking and notice the difference in your stomach after eating. P You may think that the unsoaked beans don t cause you any trouble, but you just may find that soaked beans are infinitely more filling and that you eat less and enjoy the meal more as a result! Traditional peoples were very wise in the preparation of their foods. P They not only selected nutritious foods but they prepared them for maximum digestibility and nutrition. PP What good is eating nutritious legumes if the body is so whacked by the anti-nutrients that it can t very easily extract and digest the nutrition?

So, the next time you make your beans, make sure you soak them first! P I soak large pots of various types of beans every month or so and then cook them freezing for easy, quick meals when beans are required like homemade chili. How To Soak Beans Properly If you ve never soaked beans before, it s so easy. It s a very similar process to. For kidney shaped beans and dried/split peas, put a pinch of baking soda and enough water to cover in a large pot and soak uncovered for 12-24 hours. Drain, rinse and cook as usual. For more oval shaped beans and other legumes, soak for 12-24 hours in filtered water to cover plus 1 tablespoon of cider vinegar or lemon juice for every cup of dried beans/legumes used. A
or store bought are both fine (make sure the ACV is packed in glass). Pfrom yogurt, or may also be used. Drain, rinse, and cook as usual. For maximum digestibility, it is best to rinse and refresh the filtered water and baking soda or the acidic medium once or twice during the soaking period. If you forget, no worries. I try to always soak beans for the full 24 hours instead of just overnight. Sometimes if I get busy, I might even soak them 36 hours, but this is risky as they can get moldy sometimes if you go over 24 hours. Best to stay between 12-24 hours particularly during summer months. After soaking, be sure to thoroughly drain and rinse the beans until all the scum is washed away. Fill the pot with fresh filtered water, bring to a boil, and skim away any additional foam that may come to the top at the start of the boil. PTurn down the heat to a simmer, add 4 crushed garlic cloves, and cook until the beans are soft (about 4 hours). Drain beans and add to your favorite dish or let cool and freeze in large freezer bags for quick meals at a later date! Bye bye!

P You won t be needing it or any other over the counter gas meds again after learning to soak beans before cooking! Using the Soaking or Cooking Water Some alternative cooking circles advocate using the soaking or bean cooking water. Unfortunately, neither of these practices is traditional. Using the is actually a dangerous practice. See the linked article for reasons to avoid this modern food especially during pregnancy! Video on Soaking Beans and Other Legumes This article plus video on Pprovides additional information specifically for this legume. Because they are soaked exactly the same as all non-kidney shaped beans, it is helpful for visual learners. Lentils were the favorite of nutritional pioneer Pdue to their very high potassium content. Recipes Using Soaked Beans and Legumes Here are some recipes to try using soaked beans and other legumes to entice you! Sarah, The Healthy Home Economist As others have said, soaking mostly decreases cooking time. That's the main reason to do it. With some beans, the difference in time is minimal, but with tougher beans that take longer to cook (e. g. , black beans), soaking can reduce cooking time significantly, particularly if the beans are a little older and more dried out. The reason is because the first period of time in water is spent hydrating the seed coat. Once the seed coat is completely hydrated, water can flow through the surface and begin to cook the interior of the bean. The hydration of the seed coat can happen in cold water as well as hot water, so soaking beans will allow that process to begin before cooking. With most beans, the difference in cooking time might be 15-30 minutes (perhaps not enough to be significant for a dish that's cooking for a couple of hours anyway), but with some it might be as much as an hour. Some say that soaking helps to maintain shape or keep beans intact, but I've found that really depends on the type of bean, how old they are, and how they are cooked.

In many cases, the best-looking beans I've made have come from batches that were never soaked but cooked slowly (start in cold water and slowly bring up to a simmer). The other main reason often cited is to prevent flatulence. However, if you throw out the soaking water, you also throw out lots of nutrients. Recent research suggests that long slow cooking is a better solution and probably gets rid of more of the flatulence-causing components than a soak followed by a quick cook. And you get to retain more nutrients. To quote Harold McGee from On Food and Cooking One kind of troublesome carbohydrate is the oligosaccharides [which are water soluble]. But the latest research suggests that the oligosaccharides are not the primary source of gas. The cell-wall cements generate just as much carbon dioxide and hydrogen as the oligosaccharides--and beans generally contain about twice as much of these carbohydrates as they do oligosaccharides. Based on this research, McGee suggests: [Soaking] does leach out most of the water-soluble oligosaccharides--but it also leaches out significant quantities of water-soluble vitamins, minerals, simple sugars, and seed-coat pigments: that is, nutrients, flavor, color, and antioxidants. That's a high price to pay. An alternative is simple prolonged cooking, which helps by eventually breaking down much of the oligosaccharides and cell-wall cements into digestible simple sugars. In short, soaking might decrease your cooking time slightly. Otherwise, there's no good reason to do it. However, with no soaking, do be sure to rinse the beans thoroughly before cooking. I generally rinse 3-4 times with fresh water to get rid of as much dirt as possible.

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