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BTD Forums  /  Cook Right 4 Your Type  /  Black Bean Soup
Posted by: 1415 (Guest), Sunday, February 18, 2007, 4:38pm
Black Bean Soup.

Its simmering on my stove now. And it's gonna be yummy & inexpencive. Two things I worship.

But I rushed into my soup cooking. I read the recipe in ER4YT, but it was rather vague about cooking times. And I know that it can be important, when it comes to beans. Sometimes they have to cook on for hours. I looked here, but it was an entirely different recipe. And it just required the black beans to be fully cooked before making the soup. I have read on the net about other black bean soups now, and I will cook my beans for 1 hour (after soaking overnight) and then ad all the vegetables and then cook on for 15-20-25 minutes.

Anybody with black bean experiences? Would it be ok to cook them for 1 hour after soaking overnight, and then consider them "cooked" and ready to use? If so, can it be entered into the recipe for black bean soup here on BTD Recipes?

Lasse, A mean bean from Denmark
Posted by: Lola, Sunday, February 18, 2007, 5:28pm; Reply: 1
yummm thanks for sharing!

mine take a bit longer.......check the water every half hour so it doesn t dry up and burn your beans.

if you need to add more water during cooking, make sure it s hot and not add cold water cause that toughens the beans.....don t add any seasoning, until you consider the beans soft .

then you can add the veggies, spices, etc.
Posted by: TypeOSecretor, Sunday, February 18, 2007, 6:10pm; Reply: 2
I am not sure if it is because I have soft water, but I start testing my black beans after cooking for about 30 min. (Of course, they are also soaked over night.) If they are soft enough then, I add my seasonings. Lola is right about waiting to add seasonings until the beans are soft. If you don't, the beans never seem to get soft, they are always tough.

Addendum:  Oops - sorry .  I'm not sure what I was thinking of when I wrote this.  I don't cook with soft water, even though I have it.  I cook with water from a reverse osmosis filtering system.
Posted by: 1415 (Guest), Sunday, February 18, 2007, 8:37pm; Reply: 3
Hi. Nice with the quick replies.

I checked my beans after approximately an hour too, and they were alright. But a little more simmering, wouldn't do any harm, so they ended up cooking for the 1 hour period, that I said they would, and it all turned out being excellent in the end. Perhaps it doesn't really matter that much anyway?

So all in all it was soaking, 1 hour cooking and then 25 minutes of simmering with vegetables till all was ready.

Still it would be nice, if a preferred cooking time was mentioned somewhere. In the on-line recipe for example. I don't know if prolonged cooking destroys more vitamins, as is so often the case with cooking vegetables?
  Some of you advertise for recipe-typos and this is one suggestion of mine.


PS. Loved the tarragon flavor! Been ages since I've had that. And then it was just dried tarragon. They say that fresh tarragon is much more delicious, so now I have something to look forward to!
Posted by: Alia Vo, Sunday, February 18, 2007, 10:10pm; Reply: 4
Thank you for sharing.

From my experience, black beans take a very long time to soak for them to cook in a timely manner.

Sometimes I will need to soak black beans longer than the often suggested 12 hours until they are uniformly soft to the feel.

Posted by: Heather73 (Guest), Monday, February 19, 2007, 8:32pm; Reply: 5
When I think ahead far enough, I will soak my beans overnight and then sprout them over the following two days.  It seems to enhance digestiblity and shorten cooking time to about an hour (usually takes me about 3 hours for just soaked ones0

Posted by: Alia Vo, Tuesday, February 20, 2007, 9:18pm; Reply: 6
Thank you for the extra tip of sprouting the beans to decrease cooking time.  

Yes, any type of sufficient presoaking will assist with digestion.  Sprouting enhances vitamins, minerals, micronutrients, and overall nutrient value.

Posted by: TypeOSecretor, Wednesday, February 21, 2007, 5:49pm; Reply: 7
After reading all the posts, it put me in the mood to find a recipe for black beans and rice.  I soaked my beans last night, and cooked them this morning.  They were soft after 20 minutes of cooking (and they are tasting good).  So I'm now convinced it's the water.

Last year, I invested in what I considered to be the top of the line soft water and indoor drinking water for health reasons.  If I had not been on Eating Right, I wouldn't have been able to afford to do this. I spend less money on food now and I obsess less about how much money I don't have.  

I used to buy my water at the water store every week, and even then I know it took longer for my beans to cook than now.

Maybe you could experiment by trying to soak beans in a bottle of distilled water (or a more pure source of bottled water) and cooking them in distilled water - or a less hard water and see if it takes less time to cook beans.  It makes sense because, like adding the seasoning early prevents the beans from getting soft, maybe the minerals  in home tap water prevent the beans from softening.

Posted by: Lola, Wednesday, February 21, 2007, 8:48pm; Reply: 8
interesting point!
thanks for your comment.
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