How many times have you heard it..."I love beans, but they don't love me!
...maybe a million times? It's pretty common.
Well, I love my beans, always have (as any cowboy should! LOL). And hey, let's face it; beans are good for ya'! They're high in protein, vitamins,
nutrients and oh that troublesome fiber too.
For ages the subject of soaking beans for 12-24 hours before cooking versus not soaking them at all before cooking has been debated. So what's the
big deal, it's not that hard, right? Nope, it sure isn't hard at all, but what's 'hard' is remembering to do it ahead when you want some beans. I'd
like to make some beans tonight, but oh crap, I should have thought of this 'last night', right? Hence the debate.
Now believe it or not there's actually been quite a bit of scientific research on the subject...in support of both sides. I've seen research which
suggests soaking beans removes certain indigestible sugars and toxins which cause beans to cause digestive issues, including waking up the neighbors
and alienating family members. I've seen equally credible research which suggests all of that is bunko and soaking beans has no beneficial effect.
I've even seen some super scientific studies where they went through intensive laboratory soaking processes with numerous steps, heating, rinsing,
testing, adding additives, heating, soaking and on and on. They tested the beans at every step to see if the various problematic elements were still
present (and they were). The conclusion was, while they could remove 90% of the sugar element (absolutely wiping out the flavor in the process), they
could never remove the fiber element which was equally problematic. Net result? No difference. On the flip side I've seen people swear up and down
they've done double blind tests where they swear there are benefits from soaking. And the debate goes on.
Recently I've talked about pressure cookers. And ever since joining I've talked about cast iron (one of my favorite cooking mediums). You'd be hard
pressed to find something which goes better with cast iron than beans (maybe pot roast (or chili), but that's another thread!). And, the new pressure
cookers make the old day-long process of making fantastic beans a thing of the past. These things will whip up a batch of planet Earth's best beans
in no time! So now, you can have beans either way, the old long way, or the fast way. Only depends on how much time you have.
Either way, I'm still going to love "mah beans"; nothin' better than a hearty bowl of ham & beans after a good day's work!
But the question remains...
What do you think?
To Soak, or Not to Soak...THAT is the question!
ETA - There's even a method of soaking beans in the pressure cooker by putting them on steam for 1 minute and then dumping the water, then cooking
them under pressure normally after that (alleged to have the same result as traditional soaking).
edit on 10/9/2018 by Flyingclaydisk because:
(no reason given)