rustedrazors
Über Member
- Joined
- 31 Mar 2016
- Local time
- 3:35 AM
- Messages
- 5
I've recently been experimenting with making beans "from scratch" (i.e. rehydrating them instead of using canned beans). I've come across 2 main methods of soaking the beans before cooking them: soaking for ~8 hours in room temperature water or for ~1 hour in simmering water. Anyone have experience with either method? Which do you think works better? Is it worth it to do the longer soak? I always forget to plan that far ahead...