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Old 08-21-2016, 09:14 AM
 
Location: God's Country
4,655 posts, read 3,021,438 times
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For the last 40 years, I've been soaking kidney beans (1 lb. dry) for 24 hrs. in the fridge, and then cooking (simmering) the pot for 1 hr. the next day.


Online advice varies from no soaking at all!!! to "at least 8 hrs." to "overnight is best." Lots of opinions.


How long do you soak yours, and how long do you cook/boil/simmer them? Thanx.
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Old 08-21-2016, 09:26 AM
 
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Quote:
Originally Posted by Calvert Hall '62 View Post
For the last 40 years, I've been soaking kidney beans (1 lb. dry) for 24 hrs. in the fridge, and then cooking (simmering) the pot for 1 hr. the next day.


Online advice varies from no soaking at all!!! to "at least 8 hrs." to "overnight is best." Lots of opinions.


How long do you soak yours, and how long do you cook/boil/simmer them? Thanx.
My favorite way is just to pick the stones out, rinse them off and then put them in the crock pot overnight to cook. No soaking.

Of course, I add spices, ham hock or similar, broth and/or water and onion.
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Old 08-21-2016, 01:57 PM
 
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I rinse them, let them sit in hot water until I have the rest together (ham hock, onion, carrot, spices) then the whole crock pot moves to the garage in winter or the porch in summer. Six hours generally do the trick.
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Old 08-21-2016, 02:53 PM
 
Location: Heart of Dixie
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Red kidney beans need to boil for at least ten minutes, at some point, to neutralize the Phytohaemagglutinin.

Red Kidney Beans
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Old 08-21-2016, 07:18 PM
 
429 posts, read 248,617 times
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Originally Posted by Dirt Grinder View Post
Red kidney beans need to boil for at least ten minutes, at some point, to neutralize the Phytohaemagglutinin.

Red Kidney Beans
I agree, kidney beans need to be pre-soaked then rinsed prior to cooking.
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Old 08-22-2016, 06:08 PM
 
Location: Pahoa Hawaii
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I use the quick-soak method; cover the beans, bring to a boil, then shut off and let sit for at least an hour, then finish cooking.
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