Quick Soak Beans
Posted by terrepruitt on May 11, 2013
As you might know, I purchased some dried garbanzo beans. I thought I would go the dried bean route and try to avoid the canned because of the stuff they say is in the can that you should avoid. But then I didn’t know how to process them. A quick search on the internet said I needed to soak them for at least 4 hours or that I could do a “Quick” Soak Method. Well, I did the soaking method a few weeks ago and I have been meaning to do the “Quick” Soak Method but I have not had time. I mean, honestly, putting beans in a bowl and letting them soak for however long—until I am ready to use them—seems so much easier than boiling them on the stove. Well when I finally went to do the “Quick” Soak Method I looked it up again and one blog said to boil them, rinse them, let them set for an hour, then boil them again, rinse them, let them set for an hour . . . . I was failing to see the QUICK in that method at all. Then I found one that said boil them until they had little bubbles then let them set for an hour then rinse them. Ok, that is more like it, but still, I had to be in the kitchen to watch for the bubbles. In the “long” soak method, I left them to soak unsupervised. I am thinking that the “Quick” Soak Method might be quicker, but to me it is not easier.
So I followed the directions I found on About.com:
Rinse beans in cold water. Put them in a large pot and cover with about 3 inches of cold water. Bring almost to a boil (small bubbles appear around the edges of the pot), cover, and remove from heat. Let sit for 1 hour. Drain. The beans will be “soaked” and ready to cook.
I actually let them sit for TWO hours because when I poked them they didn’t seem very soft. What I have been seeing articles say is that if the beans looked shriveled to begin with they will not get soft. Well, one of the reasons I don’t like beans is because of the texture. I don’t like soft and mushy. So I really think I like the dried beans because they don’t get that soft.
This time I managed to NOT burn them when I cooked them. I like the roasted chickpeas crunchy. So I really like this dried bean route. I think I will use them from now on. I will have a few cans on hand in case I don’t remember to soak them in advance, but really if I don’t remember to soak my beans in advance the “Quick Soak Method” is not going to help me. It doesn’t really save that much time. I mean, if the “long” soak method only requires four hours and most “Quick” soaks require at least 90 minutes . . . . I think I can plan ahead. I might even try freezing some that I have soaked.
Anyway . . . the end result to me, is that either soaking method results in about the same type of textured bean and the “Quick” Soak is not quick or easier enough for me. I like the put-them-in-a-bowl-full-of-water-and forget-about-them-method better.
Now I need to try it with other beans, right? Since the only other bean I eat is kidney beans, I will try it with them . . . . eventually. But I will skip the “Quick Soak Method” and just use the overnight one.
How about you? Do you have a preferred method for soaking your beans?
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