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Bean soaking was a total waste of time until I tried it with a timer
Always thought soaking dry beans overnight was just some old timer myth, no way it saved money. Then I forgot to soak some pintos last Tuesday and tried the quick soak method instead. Boiled them for 2 minutes, let them sit for 1 hour, and they cooked in 45 minutes flat. The texture was way better than the canned ones I usually grab for 99 cents a can. Now I'm buying a 2 pound bag for 1.50 and making 4 meals out of it. Has anyone else switched from canned to dry beans and noticed a big flavor difference?
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alice891mo ago
Hang on, have any of y'all actually tried cooking dry beans straight from the bag without any soak at all? I mean like just rinse em, throw em in a pot with water and salt, and let em simmer for 90 minutes. I do that with chickpeas and black beans all the time and they turn out fine. No planning ahead, no quick soak timer, just set a timer and walk away. The texture is a little firmer but I actually prefer it that way. Canned beans always feel mushy to me after you rinse em, like they already gave up on life. Dry beans have some bite to em and they hold up better in soups and chili.
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Yeah I had the exact same thing happen to me with black beans. I always just used canned because it was faster but the texture of dry beans is just way better once you figure out the timing. I do the quick soak method too now and it works every time. The flavor difference is real, like the beans actually taste like something instead of just salty can water.
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the_lucas1mo ago
Wait, are we really out here acting like canned beans are the enemy now? They're fine if you rinse them and toss them in the right stuff.
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