How long exactly is an "overnight" soak of beans, and should I simply add enough cool water to cover them?
I'm planning to make Boston baked beams on a slow cooker. Thanks in advance!
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I'm planning to make Boston baked beams on a slow cooker. Thanks in advance!
4 Comments
It's not hydration that's at issue but rather the cooking temperature.
Some beans, kidney in particular, contain a toxin that requires a hard 10-minute boil to deactivate. Since it's unclear as to which beans contain the toxin and in what amounts, the USDA recommends bringing all types to a boil: See paragraph 11:
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm
*happy cooking*
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Add a good couple of inches to cover, as they do absorb a fair amount of water during the soaking process.