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What the Cuban is wrong with my black beans?

post #1 of 15
Thread Starter 

Chefs in the know.  All recipes for black beans and rice or Frijoles Negros, call for throwing away the water that the beans have soaked in all night.  "Um. I use that water to make the beans."  Is this wrong?  That water has flavor.  Why throw it out?  I'll wait here for the answer. 

post #2 of 15

You can use the water you have soaked the beans in when you cook them, or use fresh water. It is all up to you.

I prefer to cook my soaked beans in fresh water since it gives me a less gassy bean than a bean that was cooked in the water it was soaked in .This  goes for all kinds of legumes.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #3 of 15
Thread Starter 

What is it that causes the gas?  And does it not change the flavor in the final outcome?  Thanks.

post #4 of 15

The soaking water is full of difficult to digest starches, as to whether it changes the flavor profile or not, I don't know. The best way to determine that would be to do a side by side cooking test.

 

As a side note, using a strip of kombu when cooking beans also helps to cut down on the gas producing properties of beans.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 15

The gassiness is caused by oligosaccharides and I've read that soaking actually has little effect. (The sugar is there to feed the sprouting bean -- it's not going to give it up easily.)

 

Note that Mexicans generally do not soak beans before cooking. Neither do I. Also in Mexican cusine epazote (the fresh herb, not dried) is de rigueur for black beans. If you can get it, add it in the last half hour of cooking to give the beans an extra something special.

post #6 of 15
Thread Starter 

Kombu?  What kind of Salem witch trials trickery is that?  "Seaweed does that?"  That's a first for me.  Do you know what properties in Kombu act as a Gas x?  I love learning new things.:lips:

post #7 of 15

Legumes contain a particular sugar called "oligosaccharide" that the human body can not break down. .When you soak your beans a large amount of this sugar is released into the water and by throwing this water out your beans will have less of this sugar to cause gas.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #8 of 15
Quote:
Originally Posted by heymroscar View Post
 

Kombu?  What kind of Salem witch trials trickery is that?  "Seaweed does that?"  That's a first for me.  Do you know what properties in Kombu act as a Gas x?  I love learning new things.:lips:


It posses enzymes that break down the sugars that produce gas.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 15
Thread Starter 

I wonder how much of it would have to be cooked with the beans in order to have that affect?  Too much of it and I fear it would definitely change the taste of it.  Has anyone tried this? 

post #10 of 15

Yes I have tried this which is the reason I posted it. About  a  3" piece to a pound of beans. In my opinion it doesn't change the taste.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 15
Thread Starter 

I'm going to try it tomorrow. I let you know how it turns out.  Thanks for the help.

post #12 of 15

Please do let me know, that would be great. Also skimming and discarding the foam that comes to the surface when cooking beans helps to reduce the gas production.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #13 of 15

I always knew that you need to use fresh water to cook beans after soaking them, but...to bring the beans to a boil for a minute, then discard that cooking water (and that foam it produced), rinse the beans and start again with fresh water. It eliminates most of the indigestible stuff that can cause severe stomach trouble.

Also, never add salt until the very last cooking minute; salt makes the skin of the beans really tough.

And last but not least to add savory to fight the, eh..., let's say unwanted afterburning sounds...

We call savory "bonenkruid", which means bean herb in English. Savory has that... "muffling" reputation since forever.

 

@cheflayne; interesting method using kombu, I have to try that out.


Edited by ChrisBelgium - 12/4/13 at 5:15am
post #14 of 15
I cooked up a black bean soup just last night.  I only soaked the beans for a couple of hours and then discarded the water.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 15
I just love black beans. I prefer to soak them in cold water overnight. I like to use a "Sofrito", which is a tomato and olive oil paste, that you can get in a jar. Here is my favorite recipe:

1/2 pound of black beans. Rinsed and sorted.
Soak beans overnight in cold water.
Stir in 2 Tbsp sofrito
1/2 chopped onion
1 tsp salt
1/2 green pepper, seeded, veins removed, coarsely chopped.
1 tsp olive oil
dash tabasco
1/2 tsp cayenne

place all ingredients in slow cooker, for 4-6 hours, or until beans are tender. Serve on white rice, garnish with chopped green onion, shredded cheddar cheese, and dollop of sour cream. YUM!
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