Baking Soda Can Save You Hours On Cooking Beans. But There's A Catch - Tasting Table

Chances are you've heard the age-old adage, but if not, let's clarify: you can have too much of a good thing. And, if that thing is baking soda, you'll ruin your beans.

The reason baking soda — not to be confused with baking powder — works wonders on dried beans comes down to its alkaline properties. Baking soda essentially causes beans to soften and break down faster than they would sans any baking powder. Too much baking soda, however, can make your beans taste soapy and not at all as you intended. Baking soda is best used in moderation, so while it can save you hours of cooking time, it can ultimately backfire if you go overboard.

So, to play things safe, baking soda and beans are all about balance. As for where that tipping point lies? Well, it depends on the amount of beans and whether they've already been soaked. In most cases, cook a pound of soaked beans with no more than 1/8 of a teaspoon of baking soda. Alternatively, deploy nearly two teaspoons of baking soda, plus salt, as a brine per pound of dried beans.

The exact ratios may vary, but the sentiment remains the same. A little baking soda goes a long way. Save yourself time — and your beans their taste — by starting small.

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2023-05-01 00:00:00Z
CBMiS2h0dHBzOi8vd3d3LnRhc3Rpbmd0YWJsZS5jb20vMTI2OTcyMi9iYWtpbmctc29kYS1ob3Vycy1jb29raW5nLWJlYW5zLWNhdGNoL9IBAA

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