How Does Baking Soda Help Old Dried Beans?
Baking soda creates an alkaline environment which reduces soaking and cooking time and preserves the beans’ skin. As a result, the old bean’s color comes to life, keeping them vibrant instead of dull. Compared to the grainy texture offered by old beans, baking soda beans can yield a creamy and smooth texture.
Some critics of this method have dismissed using baking soda to soften old beans as they say it gives beans a “soapy” taste. In large amounts, this may be true, but a little baking soda goes a long way! When used correctly, the flavors of the beans really pop! They taste just as fresh as if you just brought them home from the farmer’s market!
Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time! Baking soda can help significantly since itincreases the pH of the water, disintegrating that pectin and allowing beans to soften quicker. Baking soda also removes minerals from hard water, which can prevent beans from hydrating as quickly. We have found that baking soda can do its magic in the soakingANDcooking stages of the process.
