BRINING, SOAKING, COOKING DRIED BEAN VARIETIES
This is inspired by America’s Test Kitchen that did the research and found that salt in the soaking water actually tenderizes and helps keep the skin in tack as well as quicker cooking times. Well worth doing if using dried beans as you have to take the time to soak anyway.
3 tablespoons salt
- 1 gallon water
- 1 pound dried white navy beans, picked over and clean
Place salt and cold water into pot or large bowl. Add cleaned and picked over beans and soak, at room temperature for 12-24 hours; or in refrigerator. Drain and rinse well.
To cook, place rinsed beans into stock or flavored water or plain water, with about 4 cups water for each 1 cup brined beans. Bring to boil and simmer for 20-60 minutes depending upon variety of bean. For example, black beans and pinto beans cook fastest; garbanzo and orca beans take longer; whereas cannellini beans take about 30-35 minutes.