In article >,
blake murphy > wrote:

> On Sat, 27 Sep 2008 10:19:41 -0700, Lin wrote:
>
> > Dimitri wrote:
> >
> >> Normally I only soak or pre-soak beans if I am making baked beans or
> >> something like that. For Bean soup I seldom soak the beans it doesn't
> >> seem to be necessary. Certainly not soaking the beans involves a longer
> >> simmer time. However the long simmer time I think help create a thicker
> >> texture to the soup/broth..
> >
> > My mom never did a pre-soak on beans. Just the long simmer. I don't do a
> > pre-soak on the smaller beans, but I do a quick boiling water soak with
> > pintos. The initial rinse after that seems to get rid of some of the
> > "dirtiness" that can occur in the taste and gives me a chance to
> > eliminate any of the bad beans that might have slipped through the
> > initial sorting.
> >
> > --Lin
>
> i don't know why people object to the pre-soak. you do have to plan one
> day ahead, but there's no more work involved, and actual cooking time is
> reduced by an hour or more.
>
> your pal,
> blake

Pre-soaking also makes beans more tender imho.
I sometimes pre-soak for up to 3 days. I'm just VERY careful about
changing the water and rinsing once or twice per day! Otherwise they
spoil.

Dad prefers his beans sprouted. <g> Don't ask me why...
--
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--Om

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