Why You Should Soak! How to Cook Beans in the Instant Pot - EASY
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- Опубліковано 21 сер 2024
- In this video I share why it is important and beneficial to soak your beans prior to cooking them in an instant pot. There are a lot of videos out there sharing how you can cook beans without soaking. If you don't soak your beans you are not getting rid of the enzyme inhibitors and compounds present in the beans that make them difficult to digest. Soaking is easy, healthier, and cuts down on the cooking time of the beans. Enjoy!
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Finally, someone stating why you should soak dried beans. We eat a lot of died beans. Never any digestive issues, because we soak and rinse.
Thank you, thank you, thank you!! Instant Pot people just don't understand the necessity of soaking and I'm so glad you said something. It's also more difficult to find an IP bean recipe that uses soaked beans because of that.
Soaking your beans for at least 8 hours in a alkaline water to reduce the chemical defense called lecithins.
Also, I degas beans after they've soaked. This is where you boil them with 2 tsp. baking soda just until the foam reaches the top of a tall stock pot, then rinse and rinse and rinse. This further helps break down those enzymes and makes them easier to digest without embarrassment. 😁
Thank you for having the intelligence to show why you always soak beans. Excellent!
I agree. Soaking is better for another reason also. Softer beans. I like a creamy soft bean. I've cooked different types of unsoaked beans in the Instant Pot and no matter how long I'd cooked them, there were still a few semi-crunchy ones left. They were edible but not as soft. So - I've returned to overnight soaking before pressure cooking them.
Crunchy is not good! It can cause significant digestive problems, PARTICULARLY with kidney and other large beans (chick "peas" and fava beans are different, so I can't speak for them), although smaller beans can affect you, also.
Thank you I need to presoak all my beans because of my stomach problems but went through several vids but none showed how to soak thank you!
It's about time someone else tells about the enzymes
Shame on those who say not to
Amen! So true!
Thank you for posting this. I always soak beans before pressure cooking to reduce the lectins
Nice video! I soak my black beans, garbanzo beans, and red kidney beans. I stopped using the canned beans a long time ago. I soak the beans overnight, and generally 12-hours works well for me.. soaking longer is also fine. I make curries with garbanzo and kidney beans and also toss them into my salads. I eat black beans over warm quinoa and to that buddha bowl I also add other ingredients such as roasted carrots, tomato-corn salsa, jalapenos, and avocado. Thank God, I have no issues digesting beans. They are such a essential and awesome staple for us vegans!
Amen! 💪
freaking thank you. All i could find was dry bean recipe. ppl can be so lazy
Thanks!! I remember my mom soaking the beans and using a presure cooker. But all videos were about cooking them dry. Loved it! Having the beans soaking now. Will try tomorrow.
Thank you. You covered all my questions. Last time we made dry beans in inata pot they were good but my husbends stomach hurt. I am going to try this.
Exactly! Everyone else is showing how to cook without soaking. Thankyou!
Try soaking on the counter overnight, then rinse and drain and let them sit one more day (with another rinse) so they can sprout. Even better. 👍
What are the benefits of sprouting?
@@jawbaw6471 The benefit of sprouting is the beans become more nutritious and even easier to digest than just soaking.
@@emmaalt3273 --- Thanks. I will do it. Digestion is a problem for me.
Thank you for the video. We also bought an Instant Pot a few months ago. I have ben thrilled with how great the InstantPot is for cooking dried beans. I have not been pre-soaking my beans, however. I will try pre-soaking the next time I make a batch.
Nice, yeah it just speeds it up and is easier to digest!
I have been skipping the soaking since the instant pot cooks them so quickly even un-soaked, but I definitely want to maximize digestibility to will soak them from now on.
not sure why but i just love this guy hes so natural and reminds me of a big kid, good video
Thank you for this. Humans are getting lazy. It takes 30 seconds to dump beans in a bowl of water. thanks for the good video.
Thanks for posting a how-to on soaked beans! This looks awesome, can't wait to try it out!
Great tip. Why should one cook the beans for 1 hour on the instant pot when you can reduce the cooking time to 7/8 min just by soaking them overnight? Thanks
Totally agree
Exactly
Thank you
Add 1 tsp. Of baking soda in soaking water, when soaking beans. This prevents gas, and stomach issues. Rinse beans after soaking. It doesn't affect taste of the beans.
I tried both ways and didn't notice a difference either way with baking soda.
Spouting is much healthier than using baking soda and works better too.
Hello. Packages of beans give you a soaking time. My beans explode and burst (even before cooking) if I soak way too long. They cook up a little firmer if you follow the soaking times from a package.
The enzyme inhibitor information was very nice.
Thank you,
H. Lloyd
I've found that black eyes peas explode if soaked too long.
Thank you very much for your advice on soaking the beans
Thanks, we always soak beans in my family before we eat it or put it into soup.😂❤
Totally agree. Thanks for setting fools wise.
Why the refrigerator? I've never heard that before. I've heard of soaking them on the counter? Does this do more for digestive
Thank you!
Thanks for sharing the info!
Thank you. I have been a vegetarian for over 42 years and live on pulses. Never eat whole beans without soaking. They are full of unusual saccharides which the fore gut will not digest. Rinsing and long cold soak get rid of a lot. They also need to be rehydrated. Can you please tell me how much water you use in the Instant pot with pre-soaked beans? I always cook a whole packet and freeze the remaining beans in 8/9oz (UK can equiv) amounts, very useful to have for next meals.
I just eyeball it. If the beans have been soaked I just cover them in water. So the water level is just above the beans. You don't really need extra. But it doesn't really matter how much water you use because you will drain the water out after.
From what info I was able to find online, for soaked beans, they just covered the beans with water in the Instant Pot. You have to have one-cup of water for the Instant Pot to work correctly. I just cooked one cup of beans that had been soaked 24-hours & sprouted 24-hours. They swelled up to make 3 to 4 cupsful. There was some water left over, but it was delicious to eat, as were the beans with just salt and pepper with a touch of olive oil. I overcook my beans making them more digestible. It was recommended on the Instant Pot to cook eight minutes, I cooked ten minutes and let it release naturally, taking another 15-minutes. That was just the way I wanted them. Hope this is helpful.
I inch above the beans .
Very helpful! Thank You so much
Great tut! Thanks 💃🏻
Im going to try this!
❤
When cooking soaked, dried beans in the Instate Pot, does quick release or natural release work better?
ahah i knew there was an answer i always wondered about why we had to soak beans
Great info. But I've heard that soaking and disposing of the water destroys the nutrients.
sprouting makes beans more nutritious. It only takes 24-hours of soaking, then rinse beans off several times during the next 24-hours--must keep the beans damp or they will die and if you soak too long--they will rot. Keep a towel cover over the jar so the beans stay in the dark to sprout, sprouting beans want it dark and damp.
Excellent video . I read that 1 cup of cooked pinto beans is about 250 calories.
Awesome thank u
just the video I was looking for, thank
btw you have mesmerizing beautiful eyes
$1.50 for 1400 calories.....that IS GOLD!
I've been soaking and then dehydrating beans. But know I want to soak AND cook them before dehydrating to get fast beans. But I can't find how many minutes which type of beans has to be cooked in the instant pot. Any info?
Yeah if you go to google and type in instant pot cooking time table. They have a time table on their website and it lists the different types of beans and the cooking time if they are dry vs soaked.
my husband loves to eat mixed nuts but when i told him he should soak his nuts , he looked at me like i was nuts
Since the beans absorb so much water in soaking, how do you adjust the amount of liquid when cooking?
I just cover them with water in the instant pot. So just enough water that they are covered. You drain the water out after they are done cooking so it doesn't matter too much.
@@calumx Except when you want the liquid for the soup, ie., lima bean soup; it's called "pot liquor"!
Add enough water to just cover them. After you cook them if it’s still more liquid than you like you can press the sauté button and cook out excess water till desired levels. I keep my liquid then mash half the beans for Cajun red beans and rice.
@@JeanneDeSilver Lima beans are actually a different family altogether (Phaseolus lunatus, as opposed to phaseolus vulgaris), so they are usually treated differently.
How Much Water!!
I usually fill the jar 1/3 of the way with beans and then fill it to the brim with water.
What is the bean to water ratio?
1/3 beans to 2/3 water
😍
Hey, man! Great video. Just trying to validate claims here -- can you please refer me to the source for your claim about soaking, enzymes, digestion, and the relations between them? Thanks!
It’s pretty common knowledge. Shouldn’t be too find credible info.
@@unnamed2737 That's not how it works. The claimant has 100% of the Burden of Proof; the person to whom the claim is made has no Burden of Proof whatsoever. It is not up to the person to whom the claim was made to go on a scavenger hunt for evidence; it is entirely up to the claimant to provide such evidence upon request. If it is as easy as you claim it is, then it should be a snap for the claimant to find it (he should already have it) and provide it. Also, since you are claiming that it "Shouldn't be too [difficult to] find credible info," why don't YOU help the author along and provide it yourself?
Also, no, it is NOT "pretty common knowledge." If it was, I would already know it. What made you say that?
@@adamchurvis1 because it is common knowledge. I’ve know this since I was young, everyone I know has always known this as well. This was knowledge that was passed down from one generation to the next when teaching us how to properly cook legumes. Nuts are similar as well. We soak, sprout, then dry in the oven. And I’m not sure why you think you are entitled to demand people provide you with evidence of a claim when you are perfectly capable of finding it yourself. A little self responsibility goes a long way.
@@unnamed2737 You don't know why because you have no concept of the philosophical tenets of logic and reason, one of the foundations of which is The Burden of Proof. If you would like to understand in the minimum time why you are speaking so far out of your depth it is literally laughable, listen to a few of the calls on the UA-cam channel The Atheist Experience. If you're religious that's fine; just listen to the rules of HOW logical arguments are made and you will understand two things at the very minimum:
1. You haven't "known" what you claim since you were young; you merely heard it from someone else who, I guarantee, didn't know the facts either and was merely repeating what THEY had heard from yet another person. You have NOT "known" about "soaking, enzymes, digestion, and the relations between them" because the scientific discoveries behind these actions have improved over the years and you do NOT know the details which have changed the opinions of bona fide food science researchers. And so because you have not independently verified what you have been told, you cannot distinguish where portions might be true and where portions might be false. That makes it hearsay, not evidence, and so it has no place in the argument -- just like evidence in a court of law.
2. You would understand full well how embarrassing your "A little self responsibility goes a long way" comment was for you, and you didn't even know it.
I am NOT trying to ridicule you; I am trying to save you embarrassment now and in future. If you are a brave man then don't fear immutable facts: listen to what constitutes a claim, the Burden of Proof, and what evidence is and is not.
Do this and you will be able to hang out with intellectual Chick Magnets like me and avoid all those insulting admission lines at the hottest club scenes in LA and Manhattan. But be forewarned: Noam Chomsky and I roll in the limo, Tanqueray and juice, hydroponic Skunk Kush 24/7, so if you DO decide to join the ranks of Those Who Know, you need to bring it hard.
I'm not sayin', I'm just sayin'...
@@adamchurvis1 Probably anyone who loves beans but has trouble digesting them would be willing to try this method, even without "proof" that it would make a difference. If it doesn't help it certainly wouldn't hurt, and nothing is lost except the time and effort to put the beans in a pot and cover them with water. Nice of you though, to be the "embarrassment police". I'm thinking lots of people have a need to be saved from embarrassment.
first thing in the morning
brush teeth
wash face
shave
comb hair
ummmm okkk
I don't have a clue as to where you are from, but I do know where I'm from. I have been cooking dried beans without soaking them for 45 years. I dont soak on stove top nor pressure cooker. I also don't salt dried beans until the cooking process has ended, the salt makes the bean tough. If you don't soak beans and either way you cook them stove top or pressure cooker then juice is at least 5 times thicker. Not because their is not water in them, its because when you don't soak it just make for a different texture, different taste and different look. I know you're probably what 14nor 16 years old. But please please do your research about cooking beans before you give your viewers incorrect information. Thank You. Maybe I need to do a video on How to really cook Dried Beans.
I guess that’s just your opinion. Not facts.
I soaked two cups of red beans over night and put them in after sautéing onion and hogjaw.I then put the beans and collards in for 20 minutes. Probably to much time.