665927 Mon Nov 09 15:09:39 -0800 2009 21 31 Home Cooking 0 5168279 Hey Hounds. So I had planned on making Red Beans and Rice for dinner. Well change of plans. So I have red beans which have been soaking since last night. Can I leave them soaking?? If not, what is the best thing to do with them?? I'm gonna cook them tomorrow. DT Mon Nov 09 15:09:39 -0800 2009 11291 Davwud 1 5168368 take them out of the water, put them in a ziplock and freeze them. just read this on another thread (the freezing part). but definitely get them out of the water. Mon Nov 09 15:39:14 -0800 2009 5168279 105717 alkapal 2 5168381 Why freeze if I'm gonna use them tomorrow?? DT Mon Nov 09 15:42:46 -0800 2009 5168368 11291 Davwud 3 5168397 it'll keep them marginally fresher from fermentation. it's certainly not vital. Mon Nov 09 15:44:48 -0800 2009 5168381 105717 alkapal 4 5168407 Good point. Should I put them in the water frozen tomorow or bring them to room temp?? DT Mon Nov 09 15:49:54 -0800 2009 5168397 11291 Davwud 5 5169476 i suspect once that once they are in room temp water (as you'd start your pot) they would thaw out pretty rapidly -- after all, they're not too large. i'd go from frozen, as i really don't think there'll be that much difference over the period of time it takes to cook them through. Tue Nov 10 04:56:44 -0800 2009 5168407 105717 alkapal 6 5169486 That's my plan. Do you soak your beans?? I saw that Alton doesn't do it and was reading on the other thread that a short soak or no soak is the way to go. DT Tue Nov 10 05:03:16 -0800 2009 5169476 11291 Davwud 7 5169494 black eyed peas don't really need it, but i definitely soak chick peas -- they just get softer than quick soak method. i find it is easy to soak, so i do it. Tue Nov 10 05:12:51 -0800 2009 5169486 105717 alkapal 8 5169701 And for red beans?? I was taught to soak in the evening to cook mid afternoon the next day. Now I'm questioning that. DT Tue Nov 10 07:10:27 -0800 2009 5169494 11291 Davwud 9 5169714 I've soaked red beans for at least 12 hours for the past 20 years and my mother for countless years before that and they always come out good. Tue Nov 10 07:15:33 -0800 2009 5169701 154901 roro1831 10 5172349 Good tip, soaking your mother. Never thought of that! Wed Nov 11 06:42:30 -0800 2009 5169714 1123464 painperdu 9 5169726 This works for any type of bean....instead of soaking: Put beans into a pot of water & bring to a boil. Boil for 5 minutes. Turn off heat and let stand for 1 hour, Proceed with your recipe. Another method I've used: Soak beans overnight in crockpot insert. Drain and cook (in the CP) in the morning. Tue Nov 10 07:18:24 -0800 2009 5169701 75332 Gio 10 5171968 gio, do you think chick peas get as soft when you use quick soak method? i don't. Tue Nov 10 23:13:30 -0800 2009 5169726 105717 alkapal 11 5172317 Alka... I have yet to make chick peas from scratch. I *have* made pintos, red kidneys, navy and a few others. I don't use them as often as the others so when I need them tinned works for me. Always the Goya brand. Wed Nov 11 06:30:02 -0800 2009 5171968 75332 Gio 10 5172805 Last time I tried this with beans they never softened. Unless it was happenstance that I got bad beans, I dunno...The crockpot method as you suggest has never failed me. Wed Nov 11 09:21:25 -0800 2009 5169726 50431 chef chicklet 11 5172881 CC... I first used the 5 minute boil method last year with dried pinto beans and was astounded at how quick and easy the process was. I now seem to alternate between the 2 methods. For the heck of it I'll make some navy beans later in the day and report back. Wed Nov 11 09:51:01 -0800 2009 5172805 75332 Gio 9 5171967 davwud, i *knew* you'd ask that! ;-)). i really don't make red beans. now i guess i have to, huh? Tue Nov 10 23:12:44 -0800 2009 5169701 105717 alkapal 10 5172170 I made enough for all of us. DT Wed Nov 11 05:00:48 -0800 2009 5171967 11291 Davwud 9 5172779 I have both soaked mine overnight, if I have planned ahead, and then cooked and also just started cooking them non-soaked. I've not noticed a significant difference in taste. Just that starting them from dry, obviously takes a longer cooking time. Whenever I soak them, I also season the soak water. Wed Nov 11 09:12:41 -0800 2009 5169701 1090351 grnidkjun 1 5168434 According to a similar post, it appears that prolonged soaking is not good: http://chowhound.chow.com/topics/664649 Mon Nov 09 16:05:47 -0800 2009 5168279 159317 greygarious 1 5168733 Do you have a slow cooker? You can start the red beans on low and they will be cooked by tomorrow. Just reheat for dinner. Mon Nov 09 17:52:45 -0800 2009 5168279 87837 RGC1982 2 5169753 I've thought about that but it's better to do it in a dutch oven. DT Tue Nov 10 07:28:04 -0800 2009 5168733 11291 Davwud