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Old 03-16-2012, 06:44 PM   #1
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Overnight Cooking: soaking beans

Do I need to soak beans if I am cooking them overnight in a cholent? Thanks in advance!

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Old 03-16-2012, 06:50 PM   #2
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Do I need to soak beans if I am cooking them overnight in a cholent? Thanks in advance!
I always soak beans. No matter what kind they are. They cook through more easily. Without soaking, you run the risk fo having a hard center that is not even quite al dente. And don't put salt in them until the last. It toughens the beans. You should be able to blow on a bean and have the skin burst. Then you can add the salt.
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Old 03-16-2012, 06:52 PM   #3
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I have cooked them both ways and i say no if cooking them that long.
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Old 03-16-2012, 07:59 PM   #4
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Dry bean packages offer an alternative to overnight soaking. Put the beans in water and bring to a boil. Boil for two minutes and let them sit for two hours. I've done it both ways and see no difference.
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Old 03-16-2012, 08:29 PM   #5
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Contrary to popular belief, it is not necessary to soak them before cooking them.

90-minute No-Soak Beans. It works perfectly every time with every type of bean imaginable. I have been doing it this way for a couple years. No more soaking for me!
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Old 03-16-2012, 08:31 PM   #6
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I do the 2 minute boil, 2 hour soak method. But sometimes I just want to soak them overnight. All I care about is the final product and the time I have to do things. Love beans and will do whatever it takes to get them ready to eat!
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Old 03-16-2012, 08:52 PM   #7
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Dry bean packages offer an alternative to overnight soaking. Put the beans in water and bring to a boil. Boil for two minutes and let them sit for two hours. I've done it both ways and see no difference.
i have done both and agree wtih andy. no difference.
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Old 03-16-2012, 09:06 PM   #8
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Supposedly, soaking the beans loosens the skins which allows the the gas causing agent (oligosaccherides) to be released. I've done both, but find chick peas are better if soaked overnight.
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Old 03-16-2012, 09:37 PM   #9
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I followed the middle ground everyone suggested and put them in boiling water and they sat for 90 min. I now have a gigantic cholent in the oven ( for those who have made cholent they somehow just get so full of stuff!) yay Shabbat lunch tm! Maybe will make a challah to go with it
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Old 03-16-2012, 09:51 PM   #10
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Supposedly, soaking the beans loosens the skins which allows the the gas causing agent (oligosaccherides) to be released. I've done both, but find chick peas are better if soaked overnight.
Shrek tells me this does not work...
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