soaking beans

24 results found for keyword soaking beans

This is a re-run post on a topic I have been thinking on a lot lately. If you are interested in soaking, sprouting, and souring grains please check out this new e-course Healthy Whole Grains.

I’ve been experimenting with sourdough the past few weeks and am very excited with the results. All of this has me thinking of the other articles I have put together on the whys and hows of soaking things. I am finding sourdough to really be the answer for grains, so I’ll be sure to share more in the coming weeks.

Why do you soak (or not)?

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Sometime last year I came upon several boxes of bagged dried beans. These were fairly old and, after trying a few pounds, I found them quite tough even after a long simmering.

At this same time I happened to have a neighbor coming over to help out with household chores (ahem, dishes) while I was recipe testing. She mentioned that her Mom had canned a bunch of old dried beans and that the long cook in the pressure canner softened them right up.

Well, it wasn’t until fall that I finally got around to it and it isn’t until several months later that I am now sharing this process with you all. (Have I ever told y’all that I procrastinate a lot and forget continuously and that you do not want someone like me in charge of anything that requires attention to detail or any type of precision… at all?)

Thankfully I have not had a canning endeavor go south thus far so I tell you that because I forgot to write down my process, not because we all got botulism. Again, thankfully.

I was talking to Susan about this a couple of weeks ago and confidently told her I filled the jars with approximately 1 1/4 cups of soaked beans. Confidently. And then I dug through the photos and found photographic evidence that I can’t remember a thing. Those jars were filled to at least two cups, y’all!

I now think that the 1 1/4 cup amount was used for canning dried beans but that is when no soaking is employed (see below).

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So, instead of throwing out a tutorial I will first share my basic process and then several resources that got me through canning boxes and boxes of dried beans with nary a case of botulism.

My Process for Canning Dried Beans

  1. Soak beans in plenty of filtered water for 24-48 hours.
  2. Drain beans.
  3. Loosely pack into jars and fill remainder of jar with water (broth would also work), leaving head space.
  4. Process in pressure canner according to directions below.

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Canning Dried Bean Resources

These are the main sites I looked at and, as usual on the internet, there is conflicting advice.

By the way, I have also skipped the soaking method when time is short. If you assume most dried beans triple in size once hydrated and cooked, approximately 1 1/4 – 1 1/3 cups of dried beans can be packed into jars, covered with water, and processed as is. In both the soaked and unsoaked methods I have found the end result to be a tender bean ready in a pinch on those days I’ve forgotten to start soaking a pot the night before.