We’ve discussed soaking beans for 24 hours to help with their… gaseous properties, and even shown you a /”power soak” method that takes only a few minutes, but Bridget Lancaster from America’s Test Kitchen explains why brining — not just soaking — does wonders for the flavour and the texture of your dried beans in the video above.
It doesn’t take a lot of salt to brine a pound of beans, either — only about three tablespoons of table salt to four litres of water. Stir in the salt, then stir in your beans, and let them rest at room temperature for 8-24 hours. She even notes that if 8 hours is too long for you to wait, brining works just as well with our “power soak” method — just bring the salt and water to a boil, remove from the heat, cover and let stand for an hour.
The action really starts at the two-minute mark in the video above, but the whole thing is worth a watch if you’re not convinced why brining makes a difference. Do you brine beans before cooking them? Not sold on the whole idea? Share your thoughts — and your cooking tips — in the comments below.
The Importance of Brining Your Beans [America’s Test Kitchen]