What a busy world we live in today! Sometimes just getting a hot meal on the table is hard for a lot of us. Preplanning the next days meal and remembering to soak the beans overnight can sound like an insurmountable task. This Quick Tip will help you take the fear out of pre-planning and fearlessly make the beans without any hesitation. Enjoy your beans today…
Method:
1. Wash and rinse the beans.
2. Soak in a pan with fresh water, making sure that the beans are well submerged.
3. Bring the beans and the water in the saucepan to a boil.
4. Allow them to boil for at least 5 minutes.
5. Turn the flame off, cover the sauce pan with a tight lid and allow it to sit for an hour.
6. After that 1 hour, the beans will be at the stage they would be had you soaked overnight.
7. Works great with whole beans like Kidney beans, Garbanzo beans, black eyed peas etc.
Hi Hetal & Anuja,
how about dhall.can we use the same process also for 2014 is there any latest tips.
thanks
pam
Hi Hetal & Anuja,
Huge fan here…I was exactly looking for this tip today as I realise I have lots of Chana, dried green peas, kidney beans etc sitting in my pantry but always forget to soak them before leaving for work in the morning and after coming home theres no time to soak them enough before getting dinner ready. I’m going to try this trick tonight….thank you so much!!
Hugs,
Manju
Dear Hetal and Anuja
Hi!!!
i luv you both and this site. i always learn something new from you thanks very very much.
Keeep it coming chiao
Sundari
I thought I would share my new favorite way of making beans. NO SOAKING!!! It sounds impossible but it makes the best beans ever: they ALL cook EVENLY, very creamy and keep their shape. When beans are prepared this way, you can put all of the seasonings in right at the beginning. The beans are extremely digestible as the sugars in them are cooked at a very low temperature. One key to success is a heavy pot with a tight heavy lid (think Dutch Oven) as you are essentially creating a pressure cooker. Here it is:
clean & rinse beans
place in pot and cover with a couple of inches of water
bring to a boil on the stovetop then cover with tight lid
place in a 250 degree oven for 75 minutes
DONE!
some older/harder beans might require more water or a little more time but the beans are so creamy and each cooked perfectly YOU WON”T BELIEVE IT! It’s the best. Please try!
Hi Cynthia,
Wow! That sounds like a fantastic idea…we’ll surely try it out. Thanks for taking the time to share with us and our viewers.
thanks girsl !
your the bestt !!!!!!!!!!!
Hi Hetal & Anuja,
can we use this method of soaking to sprout the Mung or Vaal?
Hi Shakuntala,
We have never tried it and don’t know if the heat would affect the sprouting process.
We suggest you try a small batch to be on the safe side. If you do, we’d love to hear your feedback.
Hi Hetal & Anuja,
Great Tip! Do you think I can soak beans for two meals this way and store one part in freezer for later use?
Thanks
Namrata
Hi Namrata,
We’ve never tried freezing beans after this method of soaking but the texture may change a bit since there is cooking involved. We suggest using the traditional method of soaking when you plan to freeze the uncooked beans.
I do believe you can keep soaked beans in your refrigerator for up to a week. Although you would need to drain the old water and refill the beans with fresh water every day until you are ready to cook.
Hi Divya,
I don’t know “about a week” part – maybe a few days but beyond that – not really sure. And definitely, change the water…
I usually soak the pulses in the microwave. Wash, put in a microwave-safe bowl, add water and cook on high for about 6-7 minutes and it gives the effect of overnight-soaking. I usually let it stay in the warm microwave till I am ready to cook on the cooker. Make sure you put enough water because the water level should stay above the level of the soaked up/puffed up beans. If not, those beans on the top, will crinkle up and won’t get cooked properly. I do it for all the beans.
Your site is wonderful and I have successfully tried many of your recipes. Keep up the good work!!!!
Hello,
I am a non-indian and love to try your food! i’ve made several so far and with good results thanks to the videos. however, i DO NOT have an ‘indian-type’ pressure cooker. so, i don’t really know how long “2 whistles” is…can you please give me a time comparison so i can cook my urid and chana dals in my pressure cooker? thanks
Great tip!
Hetal and Anuja, this is a great tip! One that I’m sure I will have to use again and again!:)
Hey, great tip….as I always forget to soak the beans….thanks….
Didi,
I forget it all the time. 🙂
So, i heat up water in microwave(Again out of laziness) for a minute or two. Then add in the cleaned beans(rajma or channa) and keep it aside for 2 – 3 hrs. I usually do this around 12 in the noon..when i suddenly remember that i need to cook dinner around 3 pm.So, it soaks in well and its ready to be pressure cooked. 🙂
Thanks for the wonderful tip.. hope to get more. will share my tips too.
Hi Hetal and Anuja
Thanks for the great tip .. i really really need that .. I keep forgetting all the time. Always used to wonder if there could be a solution .. Thanks so much ..
And you both are looking WOW !!!!
Bindu
Though it is a very good tip but my friends i already knew abt it, i always use it bcz im totally forgetfull person, anyways thanks for sharing for those people like me.Hetal and Anuja you both looking so preeety in this video.
Keep up your good works!!