Before starting to prepare lobio or another dish, beans need to be sorted, soaked overnight, and then boiled... As a result, many cooks immediately opt for canned products, risking quality but saving time.
However, experts from Southern Living noted that there is a way to prepare dry beans in just one day.
What is Quick Soaking
The essence of quick soaking is simple: beans are not left in cold water for 8–12 hours, but are briefly heated.
The steps are as follows:
Sort and rinse the beans thoroughly.
Cover with cold water, at least 3–4 times the volume of the beans.
Bring to a boil and simmer for 1–2 minutes.
Remove from heat, cover, and let sit for 1 hour.
Drain the water and rinse again.
After this, the beans can be fried, stewed, or boiled.
Should You Salt the Soaking Water
There is a culinary myth that salt makes beans tough. Chefs do not support this theory. On the contrary, adding salt during the soaking stage helps the beans absorb it more evenly. As a result, the flavor becomes more balanced, neither too salty nor too bland.
When Soaking is Not Necessary at All
Not all beans require pre-soaking. The following can be cooked without soaking:
black beans;
black-eyed peas;
small legumes with thin skins.
Why Beans Remain Tough
Even prolonged soaking will not help beans if hard, unfiltered water was used initially. Acidic ingredients like vinegar and the age of the product also hinder softening. Old beans will remain tough regardless.
Earlier, it was revealed whether it is okay to eat grains for dinner if the goal is to lose weight.
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