Comments on: Quick Soak Beans Tip

By: hetal

hetal — Tue, 13 Sep 2011 13:38:59 +0000

Hi Cynthia,

Wow! That sounds like a fantastic idea…we’ll surely try it out. Thanks for taking the time to share with us and our viewers.

By: Cynthia

Cynthia — Sun, 11 Sep 2011 19:39:23 +0000

I thought I would share my new favorite way of making beans. NO SOAKING!!! It sounds impossible but it makes the best beans ever: they ALL cook EVENLY, very creamy and keep their shape. When beans are prepared this way, you can put all of the seasonings in right at the beginning. The beans are extremely digestible as the sugars in them are cooked at a very low temperature. One key to success is a heavy pot with a tight heavy lid (think Dutch Oven) as you are essentially creating a pressure cooker. Here it is:
clean & rinse beans
place in pot and cover with a couple of inches of water
bring to a boil on the stovetop then cover with tight lid
place in a 250 degree oven for 75 minutes
DONE!
some older/harder beans might require more water or a little more time but the beans are so creamy and each cooked perfectly YOU WON”T BELIEVE IT! It’s the best. Please try!

By: Anonymous

Anonymous — Sun, 26 Sep 2010 16:00:26 +0000

thanks girsl !
your the bestt !!!!!!!!!!!

By: anuja

anuja — Thu, 01 Apr 2010 15:57:08 +0000

Hi Shakuntala,

We have never tried it and don’t know if the heat would affect the sprouting process.
We suggest you try a small batch to be on the safe side. If you do, we’d love to hear your feedback.

By: Shakuntala

Shakuntala — Wed, 31 Mar 2010 20:41:34 +0000

Hi Hetal & Anuja,
can we use this method of soaking to sprout the Mung or Vaal?