Quick-cook hacks: Cutting bean prep time with baking soda
Everyone knows that beans are a great source of protein, fibre, and vitamins. The only problem? Long preparation times can be off-putting. However, it's better not to exclude them from your diet for such a trivial reason. There are ways to shorten the soaking time for beans and other legumes.
19 October 2024 18:58
Dishes made with beans, lentils, and other legumes are becoming increasingly popular, mainly because of their high protein content, which makes them an excellent meat substitute in a vegetarian diet. Another advantage is that they are filling. They are perfect for warming one-pot dishes that we often prepare in the fall. The only problem? Legumes typically need to be soaked beforehand. But not necessarily.
Legumes will be ready faster
Beans are not only tasty and rich in protein, but also time-consuming to prepare. Standard soaking of beans requires 8-12 hours, but this time can be shortened. All it takes is using baking soda. It helps soften the skins of beans, peas, or lentils, speeding up the cooking process. Baking soda, usually associated with baking, makes cooking legumes much easier.
The skins soften faster
If the recipe calls for soaking beans overnight or for several hours, using baking soda can reduce this time to about an hour. Simply cover the beans with water and add a pinch of baking soda. Then place the bowl with beans in the microwave and cook on high power for 10 minutes. After this time, remove the bowl and let it sit for 30-40 minutes. You can also add baking soda during cooking. This way, the bean skins will soften faster, and the beans will become softer and creamier.
It will be easier to digest
It's often said that beans and other legumes cause bloating due to fermenting polysaccharides in the intestines. Baking soda breaks down these sugars, making beans easier to digest. Just add one teaspoon of baking soda per litre of water to achieve this effect.
