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Did I Ruin My Beans?

11 years ago

I normally soak my dried beans overnight before making bean soup. However, today I was in a hurry and thought I would try the one hour approach of two inch water over beans with initial boil for two minutes; cover and let cool method. Unfortunately, I got distracted and forgot about the soon to be boiling under medium heat, partially covered pot. When I remembered, in perhaps a half hour later, I found the beans, swelled and well exposed but not boiled dry. I quickly added ~ 1.5 quarts water and turned off heat. I can see that the beans were not burned or stuck to the bottom.

Does anyone know if these beans are damaged beyond repair, or can I just carry on with normal soup procedures?? Of course, beans are really inexpensive, and I have plenty more if needed.

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Comments (5)

User
11 years ago
Carry on ... beans are really hard to ruin.
lpinkmountain
11 years ago
The soaking just shortens the cooking time. Drain and cook. You can cook them without soaking or draining too. Draining drains away some of the "bad starches" that cause intestinal gas, but I have a feeling the difference is negligible. Best tip for avoiding intestinal gas with beans is get them through your digestive system quickly! It's the fermenting of the food that causes the gas. Cook well, and eat for lunch, NOT a late dinner where they will sit in your gut all night.
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grainlady_ks
11 years ago
Not ruined, just finish cooking them, but you've probably already done that and had fine results. ;-)

A better method is to soak (8-12-hours), sprout beans (12-24 hours), then cook them. The "offending gas" or other digestive issues won't be a problem because the enzyme inhibitors are reduced. On the plus side for the added step, you'll increase the nutrition, decrease the carbohydrates (for those with blood sugar issues), and the beans will essentially be a pre-digested food for those who are "bothered" by beans. I also sprout, then dehydrate beans, and cook them later which requires less cooking time.

Brining beans is another method you can use, especially helpful to prevent beans from blowing apart during cooking. The link to the video below is from America's Test Kitchen.

-Grainlady

Here is a link that might be useful: Brine Beans
chas045
Original Author
11 years ago
Thanks for the fast responses folks . I will carry on then, but probably for tomorrow at this point. I hadn't been concerned with 'Blazing Saddles syndrome' but I will keep lpink's thought in mind.
Lars
11 years ago
I pretty much always cook beans in a pressure cooker now, and I have one that is compatible with my portable induction burner. The induction burner has a timer on it, and so nothing has gotten burned so far. To get the beans going, I set the burner at highest heat for 6-7 minutes, or until the pressure gauge pops up, and then I generally cook the beans at the 250 degrees setting for 7-9 more minutes (depending on the type of bean), and then the induction burner turns itself off. Then I allow the pressure cooker to decompress itself (generally for about 10 minutes), and when the pressure gauge goes down, the beans are done, and I can open the top.

If I want to continue cooking the beans in another dish, such as Minestrone soup, I may slightly undercook them in the pressure cooker.

Lars

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