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From:	Deborah (Recipes.vegsource.com)
Subject:	soaking those beans
Date:	January 24, 2010 at 3:47 pm PST

In Reply to: Question on soaking beans posted by Mike on January 24, 2010 at 10:04 am:

Soak all beans except lentils, split peas,
and black-eyed peas. (They don't need it.)

Either soak overnight in fridge (then drain,
and cook in fresh water),

or use the "quick-soak" method, which is
said to be healthier than the overnight
soaking method.

---

Quick-Soak Method

Rinse beans. Remove any rocks, dirt, etc.
Put into a pot with water to cover + 2".
Bring to boil.
Boil 10 - 15 minutes (depending on size of beans).
Turn off heat.
Cover. Let stand 1 - 2 hours.
Drain.
Put in pot with fresh water to cover + 2".
Bring to boil.
Turn heat down to medium simmer.
Cook, covered, until tender, adding
spices, herbs, onions, etc.
Salt just before serving (to keep 'em tender).

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