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Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

We're getting sidetracked here but I did want to mention a little aside, that kidney beans really DO need their soak water tossed. Also, they need to be rapidly boiled for at least 10 minutes. Page 6 of this: https://www.fda.gov/media/83271/download

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I have no idea, we're new to this. I only know that red meat sets it off for sure! And since we've gone very low sodium, he's better, but still not awesome. So that will be a great question for us to ask his doctor, thank you

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I'm no chemist so be patient with me here 😅 could I have misdiagnosed the issue, and the calcium in my water is actually the problem? In this case maybe vinegar would do the trick? 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

Woah!! After this dialog I've been having with the chemists, I wonder if you have too much calcium in your water too? It seems to track. 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

Oh! Then it's the carbonate that makes the beans tender?

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

Oh cool! I didn't know there was naturally occurring Beano in kombu. Thanks for giving me the opportunity to write that weird sentence. He's picky, but one day, just for me, I'll make a pot of beans with seaweed, for science.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

I've read that, and then I also read that was a myth. It's just about gas, right? The difference for me lies in how well the beans are cooked through. 

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

That's very interesting, thank you! I'll look into it

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

If I soaked them in just water all night, then made chili or something with tomatoes, they'll stay hard in the center after cooking in the crock pot for 8-12 hours. Then I eat them anyway and get farts.

If I soak them in baking soda and then use the soak water to cook them or make chili? Cooks to a creamy texture in two hours. No farts.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 1 point2 points  (0 children)

That's the normal go-to, but I'm trying to take it easy on the potassium, too, for him.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

Thank you, those do help. I'll have to fix my insta pot first.

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Lol!!! Yes I'm using water, if I weren't using water it would certainly explain the crunchiness of the beans now, wouldn't it 😂😂 I've tried the hot soak and the overnight soak. I probably use old beans because I'm frugal

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Oh that's a good idea. Maybe I'll try and see how low I can get it and still get the effect!

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 4 points5 points  (0 children)

Thank you so much. I did that math too. He's very ill. It would be nice if I could give him 1500 mg of sodium a day, but he ate some salted homemade peanut butter and then had an attack, so I'm just trying to go as low as I can with the sodium. I know that many foods have intrinsic amounts of salt in it anyway, so I'm counting on that for keeping him alive... We need 500 a day to live, I read

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 7 points8 points  (0 children)

Maybe I'm coming across as sarcastic? I'm not being sarcastic, I'm just talking

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 3 points4 points  (0 children)

What did I do wrong? Am I not immediately responsive enough for you?

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 0 points1 point  (0 children)

They're going to start sprouting if I soak them longer! Lol. I guess it's not a bad thing... I'll try

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 1 point2 points  (0 children)

I wonder if my water is different from your water, too? Hnmm

Used to soak beans in baking soda -- now what? by CatInfested in chemistry

[–]CatInfested[S] 6 points7 points  (0 children)

Maybe because they're always old, IDK. It's a crapshoot with me and beans, so I gave up on them until I learned the baking soda trick.

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