• @[email protected]
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    617 hours ago

    You don’t actually need to soak them before you cook them.

    I’ve made plenty of bean dishes, starting with completely dry beans. It takes a little longer to cook because they are rehydrating while they cook, but they still come out great.

    • @[email protected]
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      59 hours ago

      Part of the reason to soak is for them to release sone long proteins that are hard to digest. You can achieve the same result by carefully removing the foam they produce at the beginning of the cooking (or replace the water completely after 10-15 minutes of boiling)

      • @[email protected]
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        24 hours ago

        Oh, cool. Thanks for sharing that, I wasn’t aware.

        That’s one of the reasons I love cooking. No matter how much I know, there’s always so much more to learn.

    • @[email protected]
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      815 hours ago

      Adding to this. A pressure cooker brings the cook time down dramatically and I think it produces a superior result.

      • @[email protected]
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        13 hours ago

        I second this.

        Also works for things like cheap pieces of beef which normally require long cooking times before you can comfortably eat them.