How to Quick Soak Beans
Last week I asked a question on My Persian Kitchen’sÂ Fan page over on Facebook. The question was about beans and how people prefer theirs, a bit on the “al dente” side or completely soft.Â The reason I asked is because The Sous Chef and I had a bit of debate over how we like our beans cooked.Â The whole curiosity bug over how others prefer their beans came about when my friend Kumar was over for lunch. The two of us were cooking together a vegetarian India stew made with eggplants and chick peas .
Since I have been cooking my own beans as of late and not using the canned ones, a technique that has come in handy has been quick soaking, which I learned about for the first time about 6 years ago.Â It is incredibly simply and does the job!
For demonstration purposes I am using 1 cup of chickpeas.
For one cup of chickpeas I add 3 cups of water.
I soaked these over night.
About 12 hours later the size of the chickpeas has doubled!
For a quick soak on the other hand all you have to do is the following: You will notice that the beans will expand considerably during this short time!
Place chickpeas in a pot, cover with about 5-6 cups of water and bring to a boil.
Let boil for 2 minutes.
Turn off burner.Â Cover and let stand for one hour.
This is how much the beans expand during the quick soak time.
And here are the two side by side for comparison purposes! The ones on your right are the quick soaked ones, while the ones on the left are soaked over night.
Now you are ready to cook them!