Wise Kitchen Wednesday is a series where I focus on easy tips and tricks in the kitchen. From knife techniques to storage issues, I’ll try to cover it all! If you have a topic you’d like me to cover, make sure to email it in!
I’ve learned many new techniques in the kitchen by happy accident. Take icing a cake, for example. I’ve googled that term so many times and watched so many YouTube videos, I can probably spout back a step by step process to you on demand. By no means am I a pro at icing a cake, but it’s certainly helped that I have resources at my fingertips via Google. I had to learn how to ice a cake in a pinch, so I learned how to ice a cake in a pinch.
Similarly, I learned how to quickly soak dry beans this weekend! Typically, I use canned beans because the soaking process is already completed for me. But, a particular slow cooker recipe I was using called for dry beans. Because I didn’t read the recipe closely enough (happens to me all the time!), I didn’t realize that I needed to soak the beans overnight. Google to the rescue! Instead of panicking, I found a fairly quick way to soak the beans so I could use them in my recipe. And that’s what I’m sharing with y’all today!
To quickly dry soak your beans, you’ll nee
1 pound beans of choice (I used garbanzo)
2 quarts water
3 tablespoons salt
Start by bringing your water to a boil in a medium pot. Once boiling, add in the salt and make sure it dissolves. Once the salt has dissolved, remove the pot from the heat. Pour the dry beans into the pot and cover. Set aside and allow the beans to soak for one hour. After an house, pour the mix in a colander and rinse the beans. They should be plump and ready to use!
Quickly soaking dried beans is that easy! Had I known, I would have been using this method all along. I was able to use the beans immediately in my slow cooker recipes without any trouble.
What techniques have you learned lately in the kitchen?