A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically, yet buying dried beans can reduce your grocery bill and stretch your hard-earned dollar.
SoakingSoaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. If you add salt to the soaking water (in other words, make a brine), your beans will cook even faster; the salt helps break down their skins. Here are a few methods; choose the one that best fits your schedule. And keep in mind that you never need to soak legumes like lentils or split peas.*
Learn more about buying conventional bulk items and tips for soaking dried beans and peas in my Kitchen Klips series.
*additional source: NY Times Cooking
Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.