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Soaking the beans 18-24 hours in warm water (about 140° -- changing water out a few times, or adding more warm water when it cools) significantly reduces the amount of phytic acid. The Phytic acid reduces the ability of the body soak up the vitamins and minerals in the beans. The body can react to the excess acid with indigestion. Different beans have different levels of phytic acid. Because of this, many people limit the beans they serve to their birds to lentils, mungs, adzukis and garbanzos. If the beans are soaked for 18-24 hours, then they don't need as long to cook.
Some mixes have pre-cooked dry beans in them, I believe the Bean Cuisine does.
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