I know that some people add 2 tablespoons of ACV, or lemon juice, (either one works) when they have their beans on for a long soak. The consensus seems to be that soaking them up to 48 hours and allowing them to ferment a bit gets rid of more of the scum this is full of phytic acid and enzyme inhibitors. From what I have read, doing this and repeatedly rinsing the beans in between soaks stops the digestion problems generally associated with eating beans.
As for me? I soak my beans in hot water over night, rinse really well, then cover with water and bring to a rolling boil and add a healthy sized pinch of baking soda and stir well. I skim off any bean scum, add in seasoning and garlic, top with a lid and simmer until done.
Thank you for the compliments, but I fear I fail miserably when it comes to a lot of this stuff.
Try this website, they are cooking all of the recipes from The Nourishing Traditions cookbook.
http://thenourishingcook.com/phytic acid and enzyme inhibitors
phytic acid and enzyme inhibitors
Quote:
Originally Posted by Sweet Bliss
I have a bean question Jesse.
I know that ACV is used in cooking grains.... but what about soaking/cooking beans? I'm craving garbanzo beans. Should I soaking them with ACV added to the water? Making hummus later with them. Not all of course.
Moderation 
I have the Nourlshing Traditions on my table right now. Not having much luck figuring it out. Page number ? Will Bing it shortly.
Thanks. I wish you would start a blog. Or invite all of us to visit and have a food prep conference. Sigh.  |
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