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I grew up on pinto beans, a staple in my life. My mother NEVER soaked the beans before cooking. Now a grandma myself I still cook beans bi-weekly. Then I read somewhere that beans MUST always be soaked first. So, I did a few times and I found that the deep bold bean flavor and color of the beans, was gone. Surely, some of the nutrients had also ...


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Here is an image of a dry pinto bean next to a pinto bean that I soaked for 8 hours. You can see that the soaked bean is about 3.5 times the size of the dry bean. 4 cups of dry beans will turn into ~12 cups of soaked beans.


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If you have "hard water" (mineral-rich water, most common in well water, but my town water is this way) no amount of soaking or cooking is going to soften them. If you go the "long soak" rehydration route, three tablespoons of salt per gallon of water will prevent the beans from toughening. For the "quick soak" method, a quarter to half a teaspoon ("a ...


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Although we often think of beans as a long-shelf life product, you'll occassionally run across some older beans, cook them, and they just never get soft. The US Dry Bean Council mentions in their FAQ: How long can I store dry beans? Dry beans keep up to a year in an airtight container in a cool, dry environment, away from direct sunlight. During ...


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Summary: Baking soda is mostly used to soften the beans faster and decrease cooking time by increasing pH. In some scenarios, it has been shown to aid in breaking down gas-causing sugars as well. Higher concentrations of baking soda and/or pressure cooking may be needed to make this latter effect significant. In most cases, an increased soaking time will ...


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Soaking beans will not soften them. If done for a very long time (i.e., days), some beans will eventually begin to sprout or ferment, at which point they will become softer. But that is generally not desirable for basic cooking. Instead, you'll need to cook the beans to get them to soften. Bring to a slow boil and then simmer until the interior is the ...


0

Canellini beans seem really neutral to me. Pinto beans might also work, or black eyed peas.


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This website has an excellent chart showing the soaking and cooking times for various types of dried beans. Some beans don't need to be soaked at all, while others need at least 8 hours. I personally always discard the soaking water. I don't like the flavors, and in some cases, colors that the water adds to the food, not to mention the dirt/rocks that ...


2

Honestly, you are using the wrong type of bean. Kidney beans have very tough skins and don't break down into a paste, even when cooked for a long time. This makes them ideal for things like chili, but not so great for refried beans. The traditional bean for refried beans is the pinto bean. These beans cook faster than kidney beans, and they will break down ...



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