What if beans soak too long

I've long held the opinion that they are rigged! Thanks Brian. And yes you're right those stats are whacked. I also soak beans overnight, sometimes a bit shorter soak in the morning, cook in the evening. I don't notice a difference. Locally, beans are cooked without soaking. The guys say that they are too soft when they are soaked I actually think it is more of a planning issue The stats have been borked for a long time. Well I just soaked Cuban beans for 36 hours not that it was necessary, I just wasn't available to strain them until this morning 2am , making cassoulet tonight, we'll see what happens.

Thanks all. Can I come over? Click to expand The cassoulet tasted good but the texture wasn't right. Those cuban beans don't break down the same way as the French white beans I'm used to coco beans , so they held their shape and didn't ooze much starch into the sauce, which did not develop the proper thickness. I've had good luck brining beans overnight. The salt helps soften the skin, but the meat stays creamy when cooked.

Brine, rinse, cook - no salt needed. My grandmother, who cooked a lot of beans NewEnglad Baked Beans, primarily claimed that salt and molasses to some extent toughened the bean and should be added late in the bake.

But I just read the Serious Eats study that takes your position. I'll have to try it. Last edited: Feb 14, They begin to ferment and bacteria and mold will begin to grow. I use kombu when I soak beans. It helps to tenderize the beans and break down the raffinose sugars which cause the production of gas. Also the beans get an umami boost.

I then use another piece when I cook the beans for the same reasons. Another factoid, if you live at 8, feet, don't use salt, at least until you are finished cooking; otherwise you will never be finished cooking them.

Many people say the best way to cook beans is through a long, slow cooking time, with no pre-soaking. Some believe the pre-soaking can also leech some of the flatulence-causing sugars out of the beans, making them easier to digest. Here are two quick methods. If you or the store have had them around for a year or more, they will need a full, long, proper soak. Lancaster, Bridget. Learn to Cook: How to Brine Beans.

Parsons, Russ. For instance, if you are making black beans, you should soak them for 4 hours, whereas great northern beans should soak for much longer — hours. Check out this helpful table to see soak time recommendations for lots of different types of beans. This table will also demonstrate how the amount of time you soak your beans will inevitably affect how long they should simmer afterward. If you soak your beans for longer than necessary, your cooking time will be shortened.

Still, remember to avoid soaking for longer than 12 hours. Note: Certain beans, like split peas and lentils, generally do not need to be soaked to reduce the cooking time.

You may choose to soak them anyway, but this is not necessary. If you've never heard of the quick-soak method, you need to know about this! This shortcut is exactly what it sounds like. It's a quicker way to soak your beans. This is the fastest way to soak your beans while preserving their texture and flavor. If you are someone who likes to avoid charts and recipes, you'll be delighted to know that beans tell you when they're done soaking.

How do they do that, you ask? After the beans are soaked, should you use that same water for cooking the beans?

Or should you discard that water and cook the beans in fresh water. Viewpoints vary on this topic, but for the most part, personal preference rules out. Some prefer to cook the beans in the soak water because they believe that it adds extra beany essence to the final dish. In this case, they keep the soak water and add it to the pot when it's time to simmer the beans. People who throw their soak water out often do so because they believe that the water harbors gas inducing sugars.