After many years of hearing "never add salt until the beans are (mostly) cooked", it is a pleasure to see that America's Test Kitchen took on the myth and came up with the better way to make beans.....Brine them.....add that salt right up front during soaking! Thanks so much!! Now, I will share something that has made my cooking of beans more successful: Using a Le Crueset "Chef's Oven", I cook the beans in the oven, at 305 F Using lima beans as an example, I find that they are more whole , yet tender on the inside. On top of the stove the skins tend to fall off and the cooked beans are less pleasant. By using the Chef's Oven, I don't have to stir them....and they don't get overdone. I cook the limas for about 90 minutes.....at least that is when I first check to see how they are doing. Yes, the lid is slightly cracked during the cooking & Usually there is a ham bone, tomatoes and so forth in with the soup. 305 F on this oven assures there is a reasonable gentle simmer. Going forward, I will add the brining technique to the repertoire .
ok, I just HAVE to kick this out here: I have been wondering for decades why, when I use raw dry beans, they are so tough. No recipe ANYWHERE ever said to brine the beans. Even when cooking for 12 hours... still tough. I tried your method and IT WORKS !!! I had a cajun recipe for red beans and rice and it was PERFECT !!! (Oh, and I'm a great fan of your show)
I am IN LOVE! Tried this method with my pinto beans and added 1 Tbsp. of soda into the brine ... next day after a thorough washing I cooked them with pork side meat in my WONDERFUL Cuisinart Pressure Cooker (Bobby Flay's Fav) and once it reaches pressure, I have the most SCRUMPTIOUS beans EVER in TEN MINUTES! (Normally takes 2+ hours!) The beans truly are SO creamy inside ... THANKS SO MUCH!
@@alphaxanon Yes - Baking Soda ... I've always heard that it eliminates gas. Sorry for being a bit CRUDE! I'm absolutely SOLD on this working! I'm not sure if it's the pressure cooker or the soda ... but I'm telling you - we get ZERO gas from this method of cooking beans! IT WORKS every time! I have not been able to have beans in several years because of the gas and diarrhea ... until NOW! Praise the Lord, I can now have my favorite dish ... pinto beans and my homemade cornbread! YUM!
These were fantastic! I just tried this technique with 15 bean soup. I was worried the beans would be too salty because Id' be cooking them with a leftover ham bone (with quite a bit of ham leftover on it), but I took a chance. ATK hasn't let me down yet! I'll be using this bean brining technique from now on. I brined them a little over 12 hours. The beans were creamy and no blown out beans either. Thank you! Superb beans!!
TH-cam in a nutshell. This video has been out for 8 years yet my search feed is full of nonsense bean videos. Thanks for the answer I was looking for. 😁
why would the salt not penetrate to the interior of the beans during the brine? is salting during cooking somehow bad and why? I heard of people doing the over-night soaking experiment with and without salt and report completely opposite results (some say the ones soaked with salt explode, others that the ones soaked without salt explode). Any explanations? I've never had issues with tough skins. My issue is that the skins tend to burst by the time all beans are completely done.
This method is wonderful and correct - the experts know and after years of "not brining" my "Soup Beans" or Pinto Beans - I have started to add salt - Result: Creamier beans, less time cooking, etc - and you can soak your Pinto Beans up to 24 - Of course - dried beans are best and worth the effort...
I've been successfully using the ATK brining method for all kinds of beans for many years. However, I use a lot more salt in the brine, and then rinse the beans really well before cooking. This results in all beans, even old old beans, coming out great. The thorough rinsing results in me being able to control the amount of salt in the cooked product. This excellent video answers the "beans and salt" theories. But what about the "beans and acidy foods (especially tomatoes)" theories? Does cooking the beans with tomatoes cause the beans to not cook properly?
@@apAvocado Excellent advice! I learned this a few years ago (after I asked that question ) and it is sooooo true. Thanks for your advice! so appreciated!!
I have a question. I work in a senior center as a cook, would letting the beans brine at room temp fall into any any codes? I would love to try this with my seniors but am wary about any ramifications by the DAS or state health inspectors.
Cover them well. Remember they will be well cooked and that process will use temp to kill any bacteria that survived the brine. The brine itself is not conducive to any bacterial growth.
@@Kolian1274 Great website I use is called "Allrecipes.com"... google that. A lot of people post their fav recipes on there and sometimes the recipes aren't vetted so your results might vary but I"ve had lots of good results with them and they are free.
One more question please. As of 2011, The British Food Standards Agency recommends an adult maximum of 2.4g of sodium a day; the American Heart Association's daily recommended maximum is 1.5g sodium. The sodium content of canned beans typically works out to be about 400 - 600 mg of sodium per half-cup -- a good chunk of your daily sodium allowance, whichever standards you go by. My question for Bridget is: were you able to measure the sodium levels of the beans that you brined after cooking?
They also claim eating fat is horrible for you and eating sugar is not as bad. They don't have any credibility; people with a salt sensitivity should limit their intake but for the rest of us it's not a big deal.
Only once ever had tough skins on beans, and that is when the dried beans in question were several years old. So, can't say I see how "getting tender skins" is an issue. So, if tender skins in one's mind is not an issue, would there be another reason to brine the soaking water? Bridget Lancaster in the video says the salt does not penetrate into the bean, so I'm going to guess the salt doesn't affect taste in any noticeable way?
She said that the beans cook more evenly if you brine them first. I think this would be especially helpful especially when cooking dried beans that have been stored for several years.
I will try it for sure. Not happy with my recent chickpea experiences. I moved to an area that doesn‘t turn over beans well in grocery stores and they are generally old and hard when I buy them. Disappointing. Today I slow cooked chickpeas on low for 12 hours and they are still not tender, despite soaking for 18 hours. Grrr.
It may sound crazy, but i love steamed kidney beans. Any health risk? I cook pressure cook the soaked kidney beans with very little water; how soft, tender and delicious!
I guess I don't understand why it takes an entire gallon of water to soak 1 lb of beans. Why not 2 quarts to 1 1/2 tablespoons of salt? The beans are not going to begin to reach the top of 1/2 gallon of water and will receive the same amount of salt. Anyone?...
Thank you Test Kitchen! This was the episode that I was seeking like the great white whale. But your website wanted payment. Now here it is in all its Glory. Am I being too dramatic? I have a ton of kids, I needed to know how to do this very very badly.
I had this happen to me the other day ... I just shut down my computer for a while, re-booted and now everything is playing fine. Hope this works for you in the future.
I just tried your quick brine method with pinto beans. The result? It did not work well. The Pinto beans did cook much more quickly, however they still fell apart and the skins were not soft. I saw no value in saving time by brining first because it took the same amount of time when combining the brining time with the cook time. My goal was to have a cooked bean with soft skins and perfectly cooked tender inside. I will try this with cannellini beans next time as this is how you tested it.. with cannellinis. Was wondering, however, why so much water for such a small amount of beans when brining? 4 quarts is an awful lot for that amount of dried beans and seems completely unnecessary and a waste of salt. Why not cut it in have to 2 quarts of water and one and a half tablespoons of salt?
Seriously, this "brining" method as stated in video works well on all beans. I have tried and had success on all. The "salt does not permeate the skin of the bean as stated by this chef, so all salt-a phobics for whatever reason should still use this method for tender perfect beans everytime. The salt you add to season causes your problems, not the salt in the brine. Get educated, be smart, but still season. Nobody likes bland beans and salt is only one cause of hypertension!
I've watched this video over and over.... so after brining them overnight can you cook the beans in a salty solution as in a smoked ham Shank stock / broth. I understand that cooking them in a salt solution cause them to become Mealy but does that apply when you also brine them overnight
Tried your quick brine/soak method again a second time, this time with cannellini beans instead of pinto, and it did not turn out well. While cooking, the beans split, some of the skins sheared off and they were a mess. Tender inside though. Nonetheless, impossible to use in a salad because they looked awful.
Soaked pinto beans for 12 hrs in your brine method, cooked for 2 hrs. And still had some beans that,were not soft! This may work well for Liam beans but not for pinto.
The problem is the age of the beans, not the cooking method. Sometimes the suppliers mix old and new beans and some are still hard while others are soft and mushy. Frustrating. The brine affects the skin, not the inside, btw
2 hours is not enough cook time after an overnight brining. I usually cook for 3 1/2 to 4 hours baked in the oven at 300F. Using the Instant Pot it's 8 minutes - High Pressure - Natural release.
Soaking and draining the soak water, and rinsing really well helps with the gas. Pressure cook them on the stove and that should eliminate all remaining gas.
I was wondering the same? Can I decrease the water and salt ratio? I'm looking at making a larger quantity of beans and I'd need to use a ridiculous amount of water (and containers to hold them).
Why is it necessary to cook beans in three times the water after they have been presoaked overnight and doubled in size? It seems like a lot of wasted water
How much sodium does this add to a serving (? 1/2 cup or what?) We eat way too much sodium and people like my husband with CHF are harmed terribly by this.
Yes, people with CHF (congestive heart failure) are VERY affected by salt. Salt will cause the body to absorb 70 times in water. My son has it to and most don't know they do until is to late. I think however, with the rinsing and cooking without the salt, it would add very little, if measurable, to a serving
This brining made the peels tough and the insides kinda' mushy. I think it depends on your water. I boil my water now for 5 minutes before using, however, salt kept the peels leathery. I tried it a few times and a few different ways, this advice is wrong. Just do nothing with salt until it's done, that's the best advice I could find.
It is necessary. Soaking isn't just about allowing the beans to absorb water. It also serves to remove naturally occuring chemicals our bodies can't digest. More water means more of those chemicals are removed. They're also preparing large quantities of food. If you make smaller portions, you need less water. You can half the recipe and it will still work.
@@tbillyjoeroth Don't whine about it, just DO it, your kitchen, your kitchen, YOUR rules. Use as much or as little water as YOu want to, no one is holding a gun to your head demanding that you MUST do it. Ok?
You can use as much or a little water as you wish, just use a half a cup for every ton of beans if you want to, whatever floats your boat or blows your hair back and be as outrageous as you want.
Don't assume shit. I see that you're also assuming that I give a crap about what you think of my use of 'Dude'. Wrong! ^^ I could not care less what you think. As if a video about beans requires much credibility. What are we talking about here, invisibility cloaks? The possibility of time-travel? I am not whining - I care about the environment and prefer to try and save water should that be a possible option, so kindly eff off. Maybe get bent out of shape over something of substance next time.
After many years of hearing "never add salt until the beans are (mostly) cooked", it is a pleasure to see that America's Test Kitchen took on the myth and came up with the better way to make beans.....Brine them.....add that salt right up front during soaking! Thanks so much!!
Now, I will share something that has made my cooking of beans more successful: Using a Le Crueset "Chef's Oven", I cook the beans in the oven, at 305 F Using lima beans as an example, I find that they are more whole , yet tender on the inside. On top of the stove the skins tend to fall off and the cooked beans are less pleasant. By using the Chef's Oven, I don't have to stir them....and they don't get overdone. I cook the limas for about 90 minutes.....at least that is when I first check to see how they are doing. Yes, the lid is slightly cracked during the cooking & Usually there is a ham bone, tomatoes and so forth in with the soup. 305 F on this oven assures there is a reasonable gentle simmer.
Going forward, I will add the brining technique to the repertoire .
ok, I just HAVE to kick this out here: I have been wondering for decades why, when I use raw dry beans, they are so tough. No recipe ANYWHERE ever said to brine the beans. Even when cooking for 12 hours... still tough.
I tried your method and IT WORKS !!! I had a cajun recipe for red beans and rice and it was PERFECT !!!
(Oh, and I'm a great fan of your show)
Older beans will have a tendency to be tougher.
it can also be the minerals in your water. I've always soaked mine in baking soda
The difference this method makes is unbelievable. Thank you so much. I love how you use scientific methods to make food better.
I am IN LOVE! Tried this method with my pinto beans and added 1 Tbsp. of soda into the brine ... next day after a thorough washing I cooked them with pork side meat in my WONDERFUL Cuisinart Pressure Cooker (Bobby Flay's Fav) and once it reaches pressure, I have the most SCRUMPTIOUS beans EVER in TEN MINUTES! (Normally takes 2+ hours!) The beans truly are SO creamy inside ... THANKS SO MUCH!
Why did you add soda? Baking soda, I presume?
@@alphaxanon Yes - Baking Soda ... I've always heard that it eliminates gas. Sorry for being a bit CRUDE! I'm absolutely SOLD on this working! I'm not sure if it's the pressure cooker or the soda ... but I'm telling you - we get ZERO gas from this method of cooking beans! IT WORKS every time! I have not been able to have beans in several years because of the gas and diarrhea ... until NOW! Praise the Lord, I can now have my favorite dish ... pinto beans and my homemade cornbread! YUM!
These were fantastic! I just tried this technique with 15 bean soup. I was worried the beans would be too salty because Id' be cooking them with a leftover ham bone (with quite a bit of ham leftover on it), but I took a chance. ATK hasn't let me down yet! I'll be using this bean brining technique from now on. I brined them a little over 12 hours. The beans were creamy and no blown out beans either. Thank you! Superb beans!!
+LizzieBoredom9 Awesome to hear. Thanks for cooking with us! Your soup sounds fantastic. Love a good ham bone.
TH-cam in a nutshell. This video has been out for 8 years yet my search feed is full of nonsense bean videos. Thanks for the answer I was looking for. 😁
I am just fascinated with the plastic wrap situation in the background.
I know, right?? Lolololol!
You've never done Prep Work? Wrap and Label DON"T TOUCH! I do it all the time.
Why don't my plastic wrap work that easy
What is she doing back there? and does Bridgett know?😄😄
I extracted a hearty laugh from of this comment. 👍
This worked out great! Best beans I have ever made. Thank you sooooo much!
This worked with kidney beans for Monday’s Red Beans and Rice. Delicious creamy beans that held their shape.
why would the salt not penetrate to the interior of the beans during the brine? is salting during cooking somehow bad and why? I heard of people doing the over-night soaking experiment with and without salt and report completely opposite results (some say the ones soaked with salt explode, others that the ones soaked without salt explode). Any explanations? I've never had issues with tough skins. My issue is that the skins tend to burst by the time all beans are completely done.
I guess 6 years isn't long enough to wait for a reply....
This method is wonderful and correct - the experts know and after years of "not brining" my "Soup Beans" or Pinto Beans - I have started to add salt - Result: Creamier beans, less time cooking, etc - and you can soak your Pinto Beans up to 24 - Of course - dried beans are best and worth the effort...
I've been successfully using the ATK brining method for all kinds of beans for many years. However, I use a lot more salt in the brine, and then rinse the beans really well before cooking. This results in all beans, even old old beans, coming out great. The thorough rinsing results in me being able to control the amount of salt in the cooked product.
This excellent video answers the "beans and salt" theories. But what about the "beans and acidy foods (especially tomatoes)" theories? Does cooking the beans with tomatoes cause the beans to not cook properly?
Only add tomatoes and/or lemon juice until after the beans are cooked through. Acidity prevents them from being cooked all the way.
@@apAvocado Excellent advice! I learned this a few years ago (after I asked that question ) and it is sooooo true. Thanks for your advice! so appreciated!!
this video answered a lot of my questions. thank u!
What's the kosher/crystal salt equivalency? Is it still 2 Tbsp of Diamond Kosher salt = 1 Tbsp of table salt?
I wouldn’t wast good kosher salt on a brine. I’d just use table salt.
I just LOVE these ladies & this channel!
Can you use this method on other beans like Fava?
I have a question. I work in a senior center as a cook, would letting the beans brine at room temp fall into any any codes? I would love to try this with my seniors but am wary about any ramifications by the DAS or state health inspectors.
Cover them well. Remember they will be well cooked and that process will use temp to kill any bacteria that survived the brine. The brine itself is not conducive to any bacterial growth.
Can you tell me what kind of dish you Cooke withe beans I am very new in beans
@@Kolian1274
Great website I use is called "Allrecipes.com"... google that. A lot of people post their fav recipes on there and sometimes the recipes aren't vetted so your results might vary but I"ve had lots of good results with them and they are free.
@@Kolian1274 veggie burgers, soup, salads
This video should be a shown as a mandatory watch to all bean cookers, EVERYONE gets this wrong.
One more question please. As of 2011, The British Food Standards Agency recommends an adult maximum of 2.4g of sodium a day; the American Heart Association's daily recommended maximum is 1.5g sodium. The sodium content of canned beans typically works out to be about 400 - 600 mg of sodium per half-cup -- a good chunk of your daily sodium allowance, whichever standards you go by.
My question for Bridget is: were you able to measure the sodium levels of the beans that you brined after cooking?
They also claim eating fat is horrible for you and eating sugar is not as bad. They don't have any credibility; people with a salt sensitivity should limit their intake but for the rest of us it's not a big deal.
Is this specific to cannelloni beans, or does it apply to all beans?
jimvj all beans.
Great tip!!
Trying this tonight, for tomorrow's left over ham. Using pinto, but watching your other vid on red beans and rice. It should work.
Only once ever had tough skins on beans, and that is when the dried beans in question were several years old. So, can't say I see how "getting tender skins" is an issue. So, if tender skins in one's mind is not an issue, would there be another reason to brine the soaking water? Bridget Lancaster in the video says the salt does not penetrate into the bean, so I'm going to guess the salt doesn't affect taste in any noticeable way?
She said that the beans cook more evenly if you brine them first. I think this would be especially helpful especially when cooking dried beans that have been stored for several years.
Can you use the same method for chickpeas too?
I will try it for sure. Not happy with my recent chickpea experiences. I moved to an area that doesn‘t turn over beans well in grocery stores and they are generally old and hard when I buy them. Disappointing. Today I slow cooked chickpeas on low for 12 hours and they are still not tender, despite soaking for 18 hours. Grrr.
@@Locomaid try pressure cooker
@@Locomaid - this works perfectly for me EVERY TIME th-cam.com/video/BnqbLZTUVtc/w-d-xo.html
Thanks!
It may sound crazy, but i love steamed kidney beans. Any health risk?
I cook pressure cook the soaked kidney beans with very little water; how soft, tender and delicious!
Does this apply to all beans? I'm specifically referring to black beans for myself.
How about chickpeas which have almost zero skin?
I guess I don't understand why it takes an entire gallon of water to soak 1 lb of beans. Why not 2 quarts to 1 1/2 tablespoons of salt? The beans are not going to begin to reach the top of 1/2 gallon of water and will receive the same amount of salt. Anyone?...
Wondering the same thing
I soak mine in baking soda. what do you think about that?
Also when I discard the bean soak water I eliminate my bean gas issues.
Thank you Test Kitchen! This was the episode that I was seeking like the great white whale. But your website wanted payment. Now here it is in all its Glory. Am I being too dramatic? I have a ton of kids, I needed to know how to do this very very badly.
No dramatics what so ever. I went to the site also. Then came here!!
3T salt in 4 quarts cold water 2 cups of beans?
1 lb. Of pinto beans (or beans of similar size) equals 2 cups
Hah! Glad I am not the only one wondering about the ridiculous amount of water used for 2 C of beans.
It’s a 6% salt solution. You can use much less water. Go 4:1 by weight or volume.
why does my sound system work with all the other U tube videos but not with this one ??
I had this happen to me the other day ... I just shut down my computer for a while, re-booted and now everything is playing fine. Hope this works for you in the future.
I just tried your quick brine method with pinto beans. The result? It did not work well. The Pinto beans did cook much more quickly, however they still fell apart and the skins were not soft. I saw no value in saving time by brining first because it took the same amount of time when combining the brining time with the cook time. My goal was to have a cooked bean with soft skins and perfectly cooked tender inside. I will try this with cannellini beans next time as this is how you tested it.. with cannellinis. Was wondering, however, why so much water for such a small amount of beans when brining? 4 quarts is an awful lot for that amount of dried beans and seems completely unnecessary and a waste of salt. Why not cut it in have to 2 quarts of water and one and a half tablespoons of salt?
Brigitt and Julia made Whoopie pies, and I was in the middle 😛
My soaked beans after cooking. taste sour. What is the remedy for this?
Seriously, this "brining" method as stated in video works well on all beans. I have tried and had success on all. The "salt does not permeate the skin of the bean as stated by this chef, so all salt-a phobics for whatever reason should still use this method for tender perfect beans everytime. The salt you add to season causes your problems, not the salt in the brine. Get educated, be smart, but still season. Nobody likes bland beans and salt is only one cause of hypertension!
MultiStu66 she didn't say you'd taste the salt.You have to season your beans.She isn't brining chicken.
I've watched this video over and over.... so after brining them overnight can you cook the beans in a salty solution as in a smoked ham Shank stock / broth. I understand that cooking them in a salt solution cause them to become Mealy but does that apply when you also brine them overnight
A year later still no reply? This channel is not helpful all the time.
Drain and rinse the brined beans really well. Start with fresh water to cook.
Tried your quick brine/soak method again a second time, this time with cannellini beans instead of pinto, and it did not turn out well. While cooking, the beans split, some of the skins sheared off and they were a mess. Tender inside though. Nonetheless, impossible to use in a salad because they looked awful.
After soaking just remove the skin before cooking. Tedious yes, but it will solve the problem 😊
I was brining already without salt, now I will start adding salt when I brine. The salt tech poggers 😯
Can you do the same with pinto beans?
I do and it works great.
Tommy Roberts
Yup, no prob.
Soaked pinto beans for 12 hrs in your brine method, cooked for 2 hrs. And still had some beans that,were not soft! This may work well for Liam beans but not for pinto.
I bet it wont work for black beans as well. I gotta cook those fuckers for 3 hours every time. With soaking overnight.
I heard some where that old beans don’t soften.
I never store big bags of beans anymore. It seems to work.
The problem is the age of the beans, not the cooking method. Sometimes the suppliers mix old and new beans and some are still hard while others are soft and mushy. Frustrating. The brine affects the skin, not the inside, btw
2 hours is not enough cook time after an overnight brining. I usually cook for 3 1/2 to 4 hours baked in the oven at 300F. Using the Instant Pot it's 8 minutes - High Pressure - Natural release.
Does this method take care of the gas
Soaking and draining the soak water, and rinsing really well helps with the gas. Pressure cook them on the stove and that should eliminate all remaining gas.
Why do you need a gallon of water for 2 cups of beans? That’s 16 cups of salty water!
I was wondering the same? Can I decrease the water and salt ratio? I'm looking at making a larger quantity of beans and I'd need to use a ridiculous amount of water (and containers to hold them).
America's Test Kitchen did an update article on this. They found 2 qts of water and 1.5 tablespoons of salt was adequate for 1 pound of beans
@@HangingTurkey Thank you for updating us all. Thank you.
That is nice to know and if I found a woman who could cook like you I would still be married and I would be a happy camper.
Sidney Mathious : If YOU could cook like her, you wouldn‘t need to get married at all... 😉
Why is it necessary to cook beans in three times the water after they have been presoaked overnight and doubled in size? It seems like a lot of wasted water
Various reasons including evaporation, space for aromatic vegetables, and further water absorption.
it's NOT
How much sodium does this add to a serving (? 1/2 cup or what?) We eat way too much sodium and people like my husband with CHF are harmed terribly by this.
Yes, people with CHF (congestive heart failure) are VERY affected by salt. Salt will cause the body to absorb 70 times in water. My son has it to and most don't know they do until is to late. I think however, with the rinsing and cooking without the salt, it would add very little, if measurable, to a serving
According to Cooks Illustrated, 1/2 cup of cooked beans that were brined in this way absorbed about 52 milligrams of sodium.
Reading these comments, I haven't heard this much whining since having to endure kindergarten nap time back in '56! [Laffin'😄]
"It doesn't take much salt"... then proceeds to use 3 Tbsp of salt 🤨
looks like a disposable plastic wrap advert.
I brined my beans but the room around me developed high blood pressure.
This brining made the peels tough and the insides kinda' mushy. I think it depends on your water. I boil my water now for 5 minutes before using, however, salt kept the peels leathery. I tried it a few times and a few different ways, this advice is wrong. Just do nothing with salt until it's done, that's the best advice I could find.
JESUS is RETURNING SOON! ALLELUIA! 🙏🙌
THANK YOU! 💞
Dude, is it really necessary to use all of that water to soak them? That seems absolutely outrageous.
It is necessary. Soaking isn't just about allowing the beans to absorb water. It also serves to remove naturally occuring chemicals our bodies can't digest. More water means more of those chemicals are removed.
They're also preparing large quantities of food. If you make smaller portions, you need less water. You can half the recipe and it will still work.
@@karlrovey it's ONE pound of beans! You can soak 1# in half as much water and half as much salt (same proportion).
@@tbillyjoeroth Don't whine about it, just DO it, your kitchen, your kitchen, YOUR rules. Use as much or as little water as YOu want to, no one is holding a gun to your head demanding that you MUST do it. Ok?
You can use as much or a little water as you wish, just use a half a cup for every ton of beans if you want to, whatever floats your boat or blows your hair back and be as outrageous as you want.
but you can"t use the soak to cook the beans...bye bye flavor and vitamins
But you'll be saying bye bye to gas
Don't assume shit. I see that you're also assuming that I give a crap about what you think of my use of 'Dude'. Wrong! ^^ I could not care less what you think. As if a video about beans requires much credibility. What are we talking about here, invisibility cloaks? The possibility of time-travel?
I am not whining - I care about the environment and prefer to try and save water should that be a possible option, so kindly eff off. Maybe get bent out of shape over something of substance next time.
breakingthisdown: see above. toilette flushing