Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
By Harold McGee
Published 2004
The quality of cooked beans and the time it takes to cook them depend on the cooking liquid. In vegetable cooking, large volumes of vigorously boiling water minimize enzyme damage to vitamins and pigments by keeping the temperature high when the vegetables are added. Long-cooked legumes are a different story. The greater the volume of cooking water, the more color, flavor, and nutrients are leached out of the beans, and the more they’re diluted. So these seeds are best cooked in just enough water for them to soak up and to cook in. And though boiling temperatures speed cooking, the turbulence of boiling water can damage the seed coats and cause the beans to disintegrate; lower temperatures (180–200°F/80–93°C) are slower but gentler.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement