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Old 10-21-2007, 08:01 PM   #1
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Pre-soaking dry beans?

I making a big pot of Pinto Beans tomorrow. Gonna' start the crock pot when I leave for work in the morning, so the beans are soaking now. Right now, they are just doing a cold soak in plain tap water.

What is the general consensus on the soak. Do you add salt and other flavorings (onion perhaps) during the soak? If so, does it make for a better tasting bean (the bean absorbs the salt and other flavors)? Or do you just soak them in plain water?

Anyone tried this and know if there is a difference. Iíve always just used plain tap water, but I just started the soak and can add flavor now if it does make a difference.

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Old 10-21-2007, 08:05 PM   #2
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I soak mine with no additives, keltin. That's because I pour off the water and rely on the beans "soaking" up the seasonings, etc. as they cook.

Kinda the "I've always done it this way" school.
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Old 10-21-2007, 08:30 PM   #3
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Thanks Katie, thatís what Iíve always done as well, but Iím learning all the time.

Iíve decided to do something a bit different and unorthodox this time. I usually use pork pieces from a cut-up loin or neck bones, but Iím fresh out. However, I just butchered some chicken today, so I saved the skin and bones. Iím going to add that to the beans to see how that turns out. I might add some onion too.

Do you add onion to your beans as they cook? What else?
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Old 10-21-2007, 08:41 PM   #4
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As far as adding things to my beans, it depends on what I'm looking for. I almost always add onions...to nearly everything. Love the flavor onions, chives, garlic, shallots, leeks give things. Gotta love the allium family.

What are you making?
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Old 10-21-2007, 09:22 PM   #5
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I soak in plain water....Added to Pintos? Onions & garlic always. Sometimes Cumin & Chili Powder...It really depends on what the meat item. That dertermines how I season pintos...

Enjoy!
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Old 10-21-2007, 09:26 PM   #6
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Just dry beans. Nothing special. Will put them over rice, but basic pinto over rice. I usually add onion, but in a crock pot it sits for up to 12 hours for beans. Not sure if there IS much else you can do with pintos? But I like ‘em!

Besides, leftovers make great refried beans for wraps and tacos, not to mention a crazy baked bean dish!
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Old 10-21-2007, 09:28 PM   #7
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Quote:
Originally Posted by Uncle Bob View Post
I soak in plain water....Added to Pintos? Onions & garlic always. Sometimes Cumin & Chili Powder...It really depends on what the meat item. That dertermines how I season pintos...

Enjoy!
Nice! Cumin and Chili Powder. I have used chli powder before, but a combo with cumnin as well.....great idea.
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Old 10-21-2007, 09:42 PM   #8
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Oh, man, keltin. You will really enjoy the combination of cumin and chili powder. Really, really tasty.
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Old 10-21-2007, 09:52 PM   #9
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Quote:
Originally Posted by Katie E View Post
Oh, man, keltin. You will really enjoy the combination of cumin and chili powder. Really, really tasty.
Ok, done deal! I'm so doing that. Thanks UB and Katie! I'll let you know how it turns out!
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Old 10-21-2007, 10:53 PM   #10
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Yes,soak them good then rinse them good it gets rid of whatever causes gas put in crock pot add some chopped onion and a smoked ham hock and let cook then add a bit of cumin and garlic do not add salt until the end as salt added at the beginning will make the beans tough.Cook beans until they kind of thicken and get creamy then add salt.A smoke ham hock the best then for authentic mexican pinto beans is to add some fresh sliced jalapenos when you first start the beans.Pull out hock at the end let cool and pull off meat,shred meat and add back to beans and keep cooking.
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