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Old 06-01-2017, 04:20 PM   #11
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I have always soaked black beans, cannelli / White beans and pinto or rose colored beans and chick peas overnight in salted wáter ..

As many, same time to simmer the next day, approx. 2 hours (+ a few minutes).

Interesting to see some soak and some do not ..

Goodnight.
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Old 06-01-2017, 04:35 PM   #12
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Quote:
Originally Posted by Sagittarius View Post
I have always soaked black beans, cannelli / White beans and pinto or rose colored beans and chick peas overnight in salted wáter ..

As many, same time to simmer the next day, approx. 2 hours (+ a few minutes).

Interesting to see some soak and some do not ..

Goodnight.
The subject in this thread is soaking black beans. The thicker skinned beans benefit from soaking, but not thin skinned black beans. If you read the posted link you'll be convinced.
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Old 06-01-2017, 06:05 PM   #13
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I'll definitely try Kenji's method next time I cook up some black beans.
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Old 06-01-2017, 06:09 PM   #14
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Originally Posted by Kayelle View Post
The subject in this thread is soaking black beans. The thicker skinned beans benefit from soaking, but not thin skinned black beans. If you read the posted link you'll be convinced.
Thanks for mentioning that part of the article. I read it but somehow missed that the first time. I do love serious eats and I don't find them overly informative, I see them like the baby bears porridge, it is 'just right' for me.
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