Comments on: Soaking beans for more iron http://www.dailyiron.net/soaking-beans/ Daily iron on your dinner plate Mon, 12 Nov 2012 17:00:16 +0000 hourly 1 https://wordpress.org/?v=3.9.40 By: Tricia Garcia http://www.dailyiron.net/soaking-beans/#comment-26069 Wed, 20 Jun 2012 20:35:26 +0000 http://www.ironrichfood.org/?p=9390#comment-26069 My husband is from Guatemala and we make black beans often. Based on his family recipe we soak at least over night, a full day if possible and then use a pressure cooker for 35-40 minutes depending on our desired softness. Works great every time.

]]> By: Connie http://www.dailyiron.net/soaking-beans/#comment-26068 Wed, 20 Jun 2012 04:36:13 +0000 http://www.ironrichfood.org/?p=9390#comment-26068 Love this post, please link it up with me Wednesday on Wow Us Wednesday.

]]> By: Sarena (The Non-Dairy Queen) http://www.dailyiron.net/soaking-beans/#comment-26067 Tue, 19 Jun 2012 11:58:01 +0000 http://www.ironrichfood.org/?p=9390#comment-26067 I wish I did think about cooking beans more often the day before. I normally end up doing the quick soak method and then cooking them in a pressure cooker. I wonder if the quick soak method works as well as the longer soak?

]]> By: Mary http://www.dailyiron.net/soaking-beans/#comment-26066 Tue, 19 Jun 2012 10:33:44 +0000 http://www.ironrichfood.org/?p=9390#comment-26066 Interesting post. I have cooked a LOT of beans in my life. That is because they are very cheap and filling food. Though I always heard that beans were to be soaked that is not the way I learned to prepare them.

I still don’t “soak” them in the traditional sense but I do use a two day cooking process. I seriously wonder if a different cooking process at home might have helped alleviate my anemia. We ate a LOT of beans.

Thanks for the information.

]]> By: Amanda Rose http://www.dailyiron.net/soaking-beans/#comment-26065 Mon, 18 Jun 2012 15:58:26 +0000 http://www.ironrichfood.org/?p=9390#comment-26065 I’m going to try that, Helen. Thanks for the tip. In my experience, it is because they are old. On occasion we’ll find a jar in the back of the pantry and have to cook the heck out of it.

Amanda

]]> By: Helen http://www.dailyiron.net/soaking-beans/#comment-26064 Mon, 18 Jun 2012 06:53:55 +0000 http://www.ironrichfood.org/?p=9390#comment-26064 There are beans and lentils that NEVER get soft with cooking even when they are soaked overnight. I don’t know if it’s because they are too ‘old’….??

By chance heard how to remedy this: add a pinch or two of baking soda, and voila! It works like magic. I had just learned this, and by chance I had overheard a conversation about this very thing….and gave them the tip. It’s something very useful to know!

]]> By: Tara http://www.dailyiron.net/soaking-beans/#comment-26063 Mon, 11 Jun 2012 16:41:40 +0000 http://www.ironrichfood.org/?p=9390#comment-26063 I like to rehydrate my own beans, and do soak them overnight. But sometimes in a pinch I use canned beans…are those considered “already soaked” with regards to phytic acid?

]]> By: Amanda Rose http://www.dailyiron.net/soaking-beans/#comment-26062 Thu, 31 May 2012 21:43:47 +0000 http://www.ironrichfood.org/?p=9390#comment-26062 Anna,

That’s a really great idea. It would probably help, but I shudder at the cost. We actually have a water source up here that comes out at 8.6. Maybe I should make an effort to use it (and drink it).

Amanda

]]> By: Anna http://www.dailyiron.net/soaking-beans/#comment-26061 Sun, 27 May 2012 20:42:47 +0000 http://www.ironrichfood.org/?p=9390#comment-26061 What about soaking the beans in alkaline ionized water (8.5 PH for example)? Would that help remove the phytic acid?

]]> By: Christa http://www.dailyiron.net/soaking-beans/#comment-26059 Fri, 04 May 2012 16:01:49 +0000 http://www.ironrichfood.org/?p=9390#comment-26059 Thanks for the excellent tip to soak beans for more iron! Love all the recipes on the site too.

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