Do you soak legumes before cooking?

SourAppleMartini SourAppleMartini
I always do, because it makes them easier to digest. I am not too worried about cooking time.
Answers (private voting - your screen name will NOT appear in the results):
I do.
6  (55%)
I don't.
4  (36%)
I use canned legumes.
1  (9%)
I don't cook with legumes.
Total votes: 11
Poll is closed
04/05/2013
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GONE! GONE!
I'm too lazy but I should probably start.
04/05/2013
kendra30752 kendra30752
Quote:
Originally posted by SourAppleMartini
I always do, because it makes them easier to digest. I am not too worried about cooking time.
Never even knew that it made them easier to digest, but thanks for sharing!

I don't soak them, but really don't cook with them much. I baked with almond flour today for the first time though! Whoo-hoo! (although that's a different topic, but hey! I did cook... ahem or bake.)

I just eat legumes raw mostly, hardly ever cooked and I don't cook much either, so that's one reason.
04/05/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by kendra30752
Never even knew that it made them easier to digest, but thanks for sharing!

I don't soak them, but really don't cook with them much. I baked with almond flour today for the first time though! Whoo-hoo! (although that's a different ... More
Usually, you soak the dried legumes, such as beans, to speed up cooking & also to make them more easily digestible by rinsing off some of the gas causing compounds. But the best way to avoid digestive issues with legumes is to eat them frequently so you develop a nice colony in your gut that can easily digest them. (Or you can take a product such as Beano & "cheat" a bit by providing the enzyme that allows better digestion of the legume.)

There is no need to soak fresh legumes when eating them raw, at least, not that I know of.

Some people soak nut meats & then dry them before consuming. This helps with absorption of the nutrients. The chemical in them that binds up some of the nutrients, is water soluble, so you are wash it away with the soaking water. You dry them so they are crisp & crunchy again.
04/05/2013
twelve13 twelve13
I don't. I know I should, but I tend to be lazy. Or too hungry for them to wait.
04/06/2013
rosythorn rosythorn
Yea, they will give you gas if you don't. I just make a big batch and keep it on the freezer. I buy cans if I can't wait
04/07/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by rosythorn
Yea, they will give you gas if you don't. I just make a big batch and keep it on the freezer. I buy cans if I can't wait
If you eat some beans with regularity, your gut adjusts & you won't get gas, (see my previous comment for more info).

I love the freezer idea, so you have slow food that is no fast food! I can some myself, pressure cook them & also take my cooked ones & dehydrate them so they can later be used as instant beans!
04/07/2013
bog bog
Quote:
Originally posted by SourAppleMartini
I always do, because it makes them easier to digest. I am not too worried about cooking time.
Lately, I've been using a lot of red and black lentils and split peas because you can throw them in with your rice and cook them in the same pot at the same time, and it's all done at once! No need to soak!
04/07/2013
indiglo indiglo
I soak those that need to soak and don't soak those that don't. My favorite are black beans, and I usually let those soak overnight before cooking.
04/07/2013
Wicked Wahine Wicked Wahine
Quote:
Originally posted by bog
Lately, I've been using a lot of red and black lentils and split peas because you can throw them in with your rice and cook them in the same pot at the same time, and it's all done at once! No need to soak!
I do this all the time, too! I'm always looking for shortcuts to make slow food into fast food!
04/07/2013
Real or memorex Real or memorex
Yes, except lentils.

Even if you don't soak other beans, definitely soak kidney beans and change the water before cooking. They give off some unhealthy substances that are left in the soaking water.
05/22/2013
Total posts: 11
Unique posters: 9