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Instructions for Soaking Beans

Some of the recipes featured in the article titled “What’s Your Pulse Rate?”, featured in the January 2014 issue of School Nutrition and written by Dayle Hayes, call for dry beans. Use the following instructions for soaking and cooking them.

Soaking Methods and Tips:
Hot Soak Method

  1. Place beans in a pot and add 10 cups of water for every 2 cups of beans.
  2. Heat to boiling and boil for an additional 2 to 3 minutes.
  3. Remove beans from heat, cover and let stand for 4 to 24 hours.
  4. Drain beans, discard soak water and rinse with fresh, cool water.

Traditional Soak

  1. Pour cold water over the beans to cover.
  2. Soak beans for 8 hours or overnight.
  3. Drain beans, discard soak water and rinse with fresh, cool water. (Cold water starts the rehydration process slowly so beans will appear wrinkled after soaking.)

Quick Soak

  1. Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
  2. Bring to boil and boil for an additional 2 to 3 minutes.
  3. Drain beans, discard soak water and rinse with fresh, cool water.

NOTE: Most lentils, spilt peas and black-eyed peas do not require soaking, since they cook completely in as little as 30 to 45 minutes (depending on size and type).

Credit: US Dry Bean Council

Cooking Beans:
Once the beans have been soaked, add 1 3/4 qts. of water for every 1 lb. of dry beans. Boil gently with the lid tilted until tender, about 2 hours. Use the hot beans immediately.

Critical Control Point: Hold for hot service at 135°F or higher, or chill for later use. Critical Control Point: Cool to 70°F within 2 hours and to 40°F or lower within an additional 4 hours.

Credit: U.S. Department of Agriculture