On soaking -- Was: Beans in the pressure cooker

[Guest guest]

From the Univ of Nebraska....

 

" Recent nutritional research has demonstrated the benefits of hot-soaking

dry beans prior to cooking. During hot soaking, many of the indigestible

sugars, a cause of flatulence (gas) are dissolved in the soak water.

Draining off the soak water gets rid of these dissolved sugars and does not

result in a significant loss of nutrients.

For each pound (2 cups) of dry beans, add 10 cups hot water. Heat to

boiling, let boil two to three minutes, remove from heat, cover and set

aside for at least one hour (Quick Soak Method), but preferably four hours

or more. The longer soaking time is recommended to allow a greater amount of

sugar to dissolve, thus helping the beans to be more easily digested.

Whether you soak the beans for one hour or several, discard the soak water

This method is better than ones employing baking soda or salt. "

 

http://lancaster.unl.edu/factsheets/235.htm

 

 

Additional article on " Why Soak beans "

http://missvickie.com/howto/beans/howtosoak.html

 

 

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" Thia .... " <bipolyf

 

Wednesday, January 03, 2007 1:31 PM

Re: Re: Beans in the pressure cooker

 

 

>I never soak beans. Even when I was using the crock pot (before getting a

> pc). Yes, the oil supposedly helps with that, especially if you have the

> older jiggle type (or so I have read).

>

> Thia

>

> On 1/3/07, organic_homestead <organic_homestead wrote:

>>

>> ....Our pc says

>> to soak the beans overnight. Do you not have any trouble with excess

>> foam when you cook w/out soaking? Does the oil help with that?

>>

>

>

>