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Adzuki bean 7hour soak and still hard

post #1 of 14
Thread Starter 

Hi , 

 

I bought these  Aduki beans at a good Health food store. I'm soaking them for about eight hours but they still seem too hard to me, they don't seem to have  absorbed enough of the water, if at all. Should I keep soaking them? I am a little concerned about trying to cook them and they're not getting soft. I am also cooking them with vegetables witch I may not want to overcook. A few of them but very few have become soft, about 90% of them are still hard.

 

Thank you 

Alex 

post #2 of 14

Why are you soaking them for so long? Put them in a pot and cook them. 

post #3 of 14

Cook the beans first, and add the vegetables at any point of your choosing depending on the softness desired.

post #4 of 14
Thread Starter 
Quote:
Originally Posted by chefwriter View Post
 

Why are you soaking them for so long? Put them in a pot and cook them. 


I'm into soaking, I take baths . but you are right it turned out very well.I cooked it for about 2 1/2 hours . 

post #5 of 14

I think you mean Adzuki beans

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #6 of 14

I was under the impression they needed soaking over night.

post #7 of 14
Quote:
Originally Posted by Mike9 View Post
 

I was under the impression they needed soaking over night.


Not necessary.

You do it to cut down on the cooking time.

post #8 of 14

1/2 to 1 tsp of baking soda per 4L (approx Gal) of soaking water help soften the skin of any legumes, reducing soak and cooking times.

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #9 of 14

I've started brining my beans over night this past year and they have the best texture now I've ever achieved on beans.  

post #10 of 14

You can also do the quick soak method:

 

Cover with water by about 2 inches

Bring to a boil over high heat

Boil for one minute

Remove from heat and cover

Let Soak for one hour

Drain beans

Re-cover with water and cook according to recipe

post #11 of 14
Thread Starter 
Quote:
Originally Posted by Mike9 View Post
 

I've started brining my beans over night this past year and they have the best texture now I've ever achieved on beans.  


Thanks all very helpful. Now as far as brining the beans go I've never heard of this process with beans. Could you explain a little  more and how you came to do this. Have you only done it once.

post #12 of 14

I've done this several times with cannellini, pinto, black, etc. all with excellent results.

 

post #13 of 14

@Mike9

 

ATK is the best cooking show.  I enjoy the scientific approach they use.

Great video, thanks for sharing. Now I have to find out how this works food chemically speaking.....

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #14 of 14

When soaking beans (kidney,navy,white,peas, pea beans)  I have found that buy adding baking soda to the water  makes them softer faster.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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