master-cooks | Why You Might Want To Add Baking Soda To Your Beans

Adding baking soda to beans during the cooking process can offer several benefits that enhance both the taste and texture of your dish. One of the primary reasons to consider this addition is its ability to soften beans more quickly. Baking soda is an alkaline substance that raises the pH level of the cooking water, which in turn helps break down the beans' tough outer skins. This can significantly reduce cooking time, making your meal preparation more efficient. Moreover, the softened texture can be particularly appealing in dishes where a creamy consistency is desired, such as in refried beans or bean soups. Another advantage of using baking soda is its potential to alleviate some of the digestive discomfort often associated with bean consumption. Beans contain certain sugars that can be difficult to digest, leading to gas and bloating in some individuals. Baking soda can help break down these complex carbohydrates, possibly reducing the likelihood of such issues. However, it's important to use baking soda sparingly, as too much can impart a soapy taste to the beans. A small pinch is usually sufficient to reap the benefits without affecting the flavor profile of the dish.

Perfecting your bean-softening technique

Let’s dive into the specifics: When is the right time to add baking soda, and how much should you use? You essentially have two choices: either soak your dried beans overnight in a mixture of baking soda and water, or boil them with baking soda and water on the same day. If you choose to soak, simply cover the beans with water by about 2 inches, and be cautious not to overdo the baking soda—just under ¼ teaspoon per cup of dried beans is ideal, as using too much can impart a soapy taste.

Even this small quantity of baking soda increases the pH of the water used for soaking or cooking, which helps break down the oligosaccharide carbohydrates in the beans that can be difficult for our bodies to digest, as well as the pectin that toughens the bean skins. If you opt for the boiling method on the day of cooking, you can simmer the beans with baking soda for anywhere from 30 minutes to a couple of hours, depending on how soft you want them, until they’re ready to enjoy. The outcome? Reduced bloating and a tastier, creamier bean experience. And the benefits of this humble miracle ingredient don’t stop there: after your meal, you can use the leftover baking soda to clean your oven, wash your produce, or even neutralize odors in your kitchen trash can.

Why You Might Want To Add Baking Soda To Your Beans

Perfecting your bean-softening technique

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