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How to Presoak Black Beans and Pinto Beans

Updated on June 24, 2014
Dried pinto beans
Dried pinto beans | Source

Dried beans and legumes are an important component to many cuisines, such as South American cuisine. They are healthful and provide quality and inexpensive protein. When mixed with other things, like grains, nuts, or seeds, they create a complete protein.

Dried beans such as pinto and black beans benefit from soaking before cooking. Here are a couple of methods of soaking the beans: overnight method and quick soak method. The overnight method is easy for when you want to prepare something before bedtime for the next day, or when you are prepping for a dinner meal early in the day. The quick soak method is great for when you need the beans for a meal you are serving now.

Presoaking Beans Overnight:

The overnight method for soaking beans is an easy task. Measure the beans in a large pot, and add water. The basic ratio is for every 1 cup of black or pinto beans, add in about 3 cups of fresh, cold water. Let then set undisturbed for about 8 hours (or overnight). Drain, then rinse and use.

Quick Soak Method For Beans:

This method is great for using in recipes when you don't have the benefit of letting them sit for 8 hours. The ratio for beans and water is 1 cup of beans for every cup of water. For the quick soak method, place the beans and water in a large pot. Bring to a full, rolling boil and let boil for about 2 minutes. Turn off the heat and remove from the heat source. Let the beans soak for about 1 hour, then drain, rinse and use in recipes.

One serving of prepared black beans.
One serving of prepared black beans. | Source


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