I don't have a picture of the beans before soaking but i have many of them after. I really liked the speed soaking, the beans were ready to eat in about 2 1/2 hours or so; there was some waiting but it was ok, i was making red sauce anyways! This was not intimidating at all and super simple, i don't think i ever want to soak beans overnight. i have read complaints about the beans being to hard or tough but i like that bite to my bean, the canned ones are so mushy and have no flavor, i will not buy canned beans again!! it's dried all the way and the speed soaking method! i have many things in my brain about what i want to do with these beans: hummus, falafel, chana masala, so many many things... oh man, i do have like 2 pounds of cooked beans to work with. it looks like it's gonna be a beanie week!
- Sort 2-3 cups of beans on a rimmed baking sheet and rinse the beans in the cold water.
- I didn’t want to soak these overnight so I switched to the Speed Soaking Method. Brilliant.You can do this with any bean to speed up the soaking time. Here’s how it works: Place the beans in a pot and cover with 2 inches of water. Bring to a boil, then reduce the heat. Simmer for 4-5 minutes. Remove from the heat and let the beans soak in the warm water for 1 hour. Drain the water and rinse the beans.
- Dump the beans back in the pot and cover with several inches of cold water. Bring the water to a boil. Let simmer on medium heat, covered, for an hour or until tender.
- Remove from the heat and stir in salt, if desired. Let the beans cool in the water, absorbing the salt as they cool.
- After half an hour or so, drain the beans and cool completely. Use them immediately or store in the fridge for several days, the freezer for several months.