Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site brl-tgr.ARPA Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!genrad!mit-eddie!think!harvard!seismo!brl-tgr!wmartin From: wmartin@brl-tgr.ARPA (Will Martin ) Newsgroups: net.cooks Subject: Draining soaked beans Message-ID: <11450@brl-tgr.ARPA> Date: Wed, 10-Jul-85 15:29:20 EDT Article-I.D.: brl-tgr.11450 Posted: Wed Jul 10 15:29:20 1985 Date-Received: Mon, 15-Jul-85 06:39:19 EDT Distribution: net Organization: USAMC ALMSA Lines: 24 The recent posting of the "Frugal Gourmet"'s red-beans-and-rice recipe mentioned the concept of soaking dried beans overnight, and then draining them and discarding the water they had soaked in, and then, when cooking the beans, adding more fresh water. I have seen this in other recipes, too. Does anyone know why this is done? I always thoroughly wash (several rinsings until the poured-off water is clear) dried beans before soaking. I then soak them overnight and use both the beans and the water they soaked in as ingredients. (I have lately taken to using this soaking period to add dried herbs and spices to allow them to rehydrate along with the beans.) The result tastes good, depending on how well (in terms of quality, not time) I cook the beans. Can anyone advise me if there is some advantage, in terms of flavor or texture, to discarding this soaking water and not using it to cook with? I would think that there are nutrients leached into this water which should not be wasted. Is this discarding advice aimed at people who don't wash the beans first? I could see it in that case; but if the beans are washed first, I would think the soaking water would be worth using to cook them in. Will Martin USENET: seismo!brl-bmd!wmartin or ARPA/MILNET: wmartin@almsa-1.ARPA