Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?
I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans are soaked. I do not throw away that water since it contains the taste, proteins, vitamins etc. of the beans. Haven't cooked beans yet with the fresh water, is the taste affected when cooked with fresh water. Am I doing wrong?
Best Answer
The toxin in kidney beans is destroyed by boiling for around ten minutes, which no doubt holds true for any toxin in the water as well. So there should be no problem with using the soaking water to cook the beans, provided you cook them properly.
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Quick Answer about "Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?"
3 Answers. Show activity on this post. The toxin in kidney beans is destroyed by boiling for around ten minutes, which no doubt holds true for any toxin in the water as well. So there should be no problem with using the soaking water to cook the beans, provided you cook them properly.Should you discard the water after soaking beans?
Myth 2: Dry Beans Must Be Cooked in Fresh Water Takeaway: You still don't have to soak. But if you do soak the beans, don't throw out the water. Just cook beans in their soaking liquid.Can you reuse water from soaking beans?
You probably shouldn't use the soak water for anything. The point of the soaking is not just to hydrate the beans, but to remove stuff you don't want. A lot of beans, in particular kidney beans, are mildly toxic and soaking removes some of this, coupled with boiling which breaks down the toxin.Can you cook pinto beans in the same water that you soak them in?
Soaking dried beans in water overnight helps speed up their cooking. Some sources recommend cooking the beans directly in the soaking liquid in order to retain any flavorful water-soluble compounds and colorful pigments that may leach out during the soak. We thought it was worth investigating.Can I use the water from beans?
The starchy leftover liquid from canned beans or simmered dried beans can also be used as a substitute for any stock or broth or added to thicken soups, stews and sauces. Freeze extra liquid for later use.Why You Should Soak Beans Overnight Before Cooking
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Answer 2
It is sometimes suggested that one discard the soaking water in order to reduce flatulence.
This effect seems, however, to be based only on anecdotal evidence, and the efficacy of the practice is questionable. The problem is that flatulence is caused by digestion of fiber by gut flora. The majority of the fiber in the beans will still remain, and I would argue that the need for dietary fiber outweighs the gas-producing effect. I've also found that regular consumption of fiber is far more effective at mitigating the gas production than this type of trick.
By discarding the water you do remove both flavor and nutrients (as you suggested in your question). It's primarily a matter of personal preference, but I always choose to use the soaking water as a cooking medium.
Answer 3
My observation is that dry beans are packaged and shipped with a fair bit of their "natural surroundings" [read: DIRT and small ROCKS] in place. My preference is to rinse under running water and soak in fresh water and then exchange that water before cooking. I don't know specifically if it is "problematic" to not do this, but given the use of chemical and natural fertilizers, herbicides and pesticides it is comforting to at least "feel like" I have cleaned all of that off before cooking. My original equipment "Mark I Flavometer" (aka taste buds) says they come out better that way.
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