Soaking Dry Beans

Lots of recipes that use beans ask you to soak them first before cooking. Most of us ask why and for how long...

The why is pretty straightforward; they've been dried out for storage, so you need to re-hydrate them.
How long is a different story... I confess that sometimes I don't soak them first. In recipes where I can monitor liquid levels as the beans cook, or when (as is usually the case) I forget to soak them - I'll just throw dry beans into the pot un-soaked, knowing that more liquid than the recipe calls for will be needed.

The recommended length in most recipes is overnight, this 8 hour or more soak ensures that they are ready to go when you start your recipe the next morning. Four hours is sort of the minimum and will accomplish the same goal.
In hot climates, I've seen the recommendation to place the container with the soaking beans in the fridge. This is just to keep the beans from starting to ferment, but not a lot will happen in 4-8 hours here in Canada; so not a problem for me.

How to soak beans for cooking video

More Tips

Vanilla Extract

Make it at home

Nothing gives you flavour like home-made vanilla extract.
How to Measure Flour

The right tools and technique

It seems so easy, but there are reasons to use teh correct technique and tools when measuring flour.
Baking Powder Vs. Soda

What's the difference?

They aren't interchangeable, so let's figure out why they are different.
Condensed V Evaporated

Milk

They aren't interchangeable, so let's figure out why they are different.
Buttermilk substitutes

Out of buttermilk? Here we show you a quick way to substitute what you have at hand.
Check your thermometer

Get it calibrated

Make sure that your thermometer is giving you the right temperature
Fold a paper cone

instead of a piping bag.

Don't have a pastry bag? Make one from parchment paper that will do the trick... works really well for delicate decorating.
Compound Butter

Basic technique

Take this basic technique and make your own flavoured butter.
Storing Avocado

Keep it from turning brown

A couple of tips that will let you store an avocado for days in the fridge.
Separating Eggs

3 Easy-ish ways

Have a recipe that asks you to separate eggs? We give you 3 simple methods that work almost every time.
Proofing Yeast

Help it come to life

Have a recipe that asks you to ‘proof your yeast’? It’s dead simple, watch and we’ll show you how.
Soaking Beans

Get them ready to cook

An essential step for most recipes that call for dry beans.
Decanting Wine

Bring out the flavour

Traditionally you would decant to keep sediment from your glass, today not all wine needs this; but decanting a young wine will help to release it’s flavour. Plus it just looks great to decant for your guests.
Acidulated Water

so many uses!

Have a recipe that calls for acidulated water? Don’t fret, it’s really simple and we’ll show you how.
Roasting Garlic

A great flavour base