Adzuki bean 7hour soak and still hard

Discussion in 'Food & Cooking' started by alexbel, Jan 7, 2015.

  1. alexbel

    alexbel

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    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 
     
  2. chefwriter

    chefwriter

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    Why are you soaking them for so long? Put them in a pot and cook them. 
     
  3. mgm0

    mgm0

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

    alexbel

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    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 . 
     
    Last edited: Jan 7, 2015
  5. nicko

    nicko Founder of Cheftalk.com Staff Member

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    I think you mean Adzuki beans
     
  6. mike9

    mike9

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    I was under the impression they needed soaking over night.
     
  7. chefross

    chefross

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    Not necessary.

    You do it to cut down on the cooking time.
     
  8. luc_h

    luc_h

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    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.
     
  9. mike9

    mike9

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    I've started brining my beans over night this past year and they have the best texture now I've ever achieved on beans.  
     
    Last edited: Jan 10, 2015
  10. chicagoterry

    chicagoterry

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    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
     
  11. alexbel

    alexbel

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    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.
     
  12. mike9

    mike9

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

     
    alexbel likes this.
  13. luc_h

    luc_h

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    @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.
     
  14. chefedb

    chefedb

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