Soak Beans in the Refrigerator to Cook Faster
Soaking dried beans is a controversial topic . Some people swear by this, insisting that it reduces gases (yes it might) and detoxifies (it definitely isn’t), but the only guaranteed benefit is its shorter cooking time. However, this is not nonsense, especially if you need to have dinner on the table as soon as possible.
Because of my erratic meal schedule, I am usually hungry and grumpy by the time lunch breaks; the sooner I get some real food in my stomach, the better. For this reason alone, I always try to soak the beans. Of course, my Instant Pot is always on hand when I forget, but I recently started keeping a bowl of soaked chickpeas or black beans in the refrigerator so they are ready to eat when I need them. Soaking the beans in the refrigerator slows down the rehydration process and inhibits fermentation, keeping the beans fresh and usable for several days. I found that after two days in the refrigerator, even dried peas only need three minutes in the pressure cooker or half an hour on the stove to become perfectly soft. It’s not as fast as opening a can of beans, but it’s pretty close – and much tastier.
All you have to do is place the beans in a bowl, pour a few centimeters of cold water over them, and add a little salt if desired. (I do, and I use half a teaspoon per gallon of water.) Cover tightly with plastic wrap and refrigerate for up to three days, although I suspect they will last even longer. If you forget about beans for most of the work week, like I do, a quick scent check will ease your mind. If they smell good, the only difference you will notice is the cooking time.