Ever wonder why you soak your beans before you cook them? Soaking your beans is a way to remove phytic acid and to make the beans easier to digest. What is phytic acid? It’s called an anti-nutrient that binds to minerals in your gut and form what is called phytates. Because the body doesn’t have the enzyme to break down phytates, the minerals passed through your body unabsorbed.
Below are instructions on how to soak your beans the right way. I have never soaked my beans using baking soda or cider vinegar, but I’m willing to try it!
How To Soak Beans Properly
If you’ve never soaked beans before, it’s so easy.
For kidney shaped beans, put beans, a pinch of baking soda and enough water to cover in a large pot and soak for 12-24 hours. For non-kidney shaped beans like black beans and other legumes, soak with water and 1 TBL of cider vinegar or lemon juice for every cup of dried legumes used.
For maximum digestibility, it is best to rinse and refresh the water and baking soda or the acidic medium once or twice during the soaking period.
I always soak beans for the full 24 hours (instead of just overnight) and sometimes even 36 hours if I get busy and just can’t get to it right when 24 hours is up.
After soaking, drain and rinse the beans until all the scum is washed away. Fill the pot with fresh filtered water, bring to a boil, and skim away any additional foam that may come to the top at the start of the boil.
Turn down the heat to a simmer, add 4 crushed garlic cloves, and cook until the beans are soft (about 4 hours).
Drain beans and add to your favorite dish or let cool and freeze in large freezer bags for quick meals at a later date!
Bye bye Bean-o! You won’t be needing it or any other over the counter gas med again after learning to soak beans before cooking!
(Annie: After soaking my beans, I put them in a crock pot with just enough homemade chicken broth to cover, add sauteed: Onions (red and scallions), garlic, bell peppers, celery, red pepper flakes and season slightly with sea salt, toss in the crock pot and add oregano, basil, cumin, a bit of onion and garlic powder to the pot and cook for 4 hours on high or until soft and tender. Add salt and pepper during the cooking process and adjust seasons and herbs as needed-. Sometimes I might throw in about a tablespoon of sugar to pop the flavor and/or a capful of Worcestershire sauce-see photo above). Enjoy this new and better way to eat!
Don't you realize that your body is the temple of the Holy Spirit, who lives in you and was given to you by God? You do not belong to yourself. 1 Corinth. 6:19
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