Comments on: 90 Minute, No-Soak Beans

By: The Value of Cassoulet

The Value of Cassoulet — Thu, 04 Mar 2010 14:44:33 +0000

[...] sit overnight, during which time they seem to get creamier and also develop more flavor. I used the very-effective and quite revolutionary 90-minute method, which allows you to go dried-to-cooked in 1.5 hours. I replaced water with duck stock, and [...]

By: Refried Beans « Cyder with Eloise

Refried Beans « Cyder with Eloise — Mon, 15 Feb 2010 19:52:07 +0000

[...] when I came across this post from The Paupered Chef I was sceptical. Cooking dried beans in under 90 minutes – what kind of madness is this! So I [...]

By: Kristen

Kristen — Thu, 11 Feb 2010 01:43:41 +0000

Oh… the recipe, I meant to share it…. here goes:
Ingredients:
1 bag small dried red beans
1 small onion, finely chopped
1 small green bell pepper, finely chopped
2-3 garlic cloves, diced (or crushed)
1 Bay Leaf
About 6 cups of water
1 lb smoked sausage, cut into 1-inch pieces (Eckridge’s skinless variety is my favorite. If you like a little spice, substitute Tasso or Andoulle sausage, where you can find it, and add a little Tony Chacheres Cajun Seasoning.)
Salt and pepper to taste
Cooked rice (we make about 6 cups)
Directions:
1. Soak the beans overnight.

2. Throw it all in the crock pot on high for about 6 hours.

(You can also make it in about 2 1/2 hours by simmering it all on the stove.)

Serve hot over hot rice with some crusty bread or cornbread. It’s delicious and filling.

Serves 6

By: Kristen

Kristen — Thu, 11 Feb 2010 01:42:39 +0000

So glad to have found this method. I found a fantastic red beans and rice recipe and I realized that it had to cook for 6 hours in the crock pot AFTER soaking the beans – so I don’t have overnight for soaking if this is to be work food for the house tomorrow! Thank you thermal cook for your research. I was going to research it myself and now I don’t have to!! And thanks Google for pointing me here!!

By: Thermal Cook

Thermal Cook — Tue, 02 Feb 2010 21:23:28 +0000

A few of the comments referenced using baking soda in the water to initially soak beans in. As referenced above there is some conflicting information on the pros and cons of doing so. I was equally confused and so did a little research. What I found is that soaking beans in an alkaline water solution such is produced when baking soda is added, is beneficial for the removal of phytates and tannins in beans and other seeds. Why is this important? Phytates and tannins are nutritional inhibitors in that they block the bodies ability to absorb nutrients and minerals. All seeds contain them so if they aren’t removed, then the beans and grains eaten pass through without much benefit to the body.
Soaking is an age old method to remove these anti-nutritional properties and using alkali water is a method that increases the amount of phytate and tannin removal from the bean. Some vitamins are lost in the process as you do need to discard the water used for soaking, but with the phytates gone the nutrition of the bean is readily assimilated providing greater health benefits overall.

By: 90 minute beans « A Season to Taste

90 minute beans « A Season to Taste — Thu, 28 Jan 2010 10:10:42 +0000

[...] this (completely genius) idea first appeared on the internet on eGullet, and it came to me through the Paupered Chef. And at this point, all I can do is apologize for holding out on you so [...]

By: Nic

Nic — Mon, 04 Jan 2010 23:45:48 +0000

I know I’m a little late in seeing this and giving it a try but I want to share how amazingly successful this has been for me. The beans turn out perfectly; soft and smooth without being at all mushy. Black-eyed peas and pintos are what I’ve tried so far. Thanks for the great tip. No more cans of beans for me!

Next time I’m going to experiment with adding more flavorings as they cook. Onions, garlic, a smoked ham-hock and a little cumin … I bet they’ll turn out even better.

By: a tasteful garden

a tasteful garden — Sun, 03 Jan 2010 18:14:49 +0000

i cannot wait to try this out. i tried to rush a cold soak of dry beans last weekend (i usually do the overnight soak) and even though they cooked for over five hours, i had some very crunchy chili.

By: The Paupered Chef Gift Guide

The Paupered Chef Gift Guide — Wed, 16 Dec 2009 23:13:30 +0000

[...] 90- Minute Beans [...]

By: Sugandha

Sugandha — Thu, 29 Oct 2009 14:54:36 +0000

maybelle mom is right. In India, we use pressure cooker for almost everything. I don’t stay in India any longer but can’t do without my pressure cooker. Cooking any kind of beans in them is super easy. I just soak them overnight and then in the morning, put them into the cooker along with some salt and allow for 3-4 whistles and then let it on sim for about 20 minutes. I think it has never taken me more than 45 minutes and the beans turn out fabulous.