Beans are living seeds. They want to sprout. Water wakes them up.
When you soak them, they drink water like a thirsty camel. They double in size.
This hydration breaks down complex sugars. That’s why they cook faster.
Here’s a quirky fact: soaking also leaches out phytic acid. That’s a compound that blocks mineral absorption. So you’re actually making your beans more nutritious.
Salt or No Salt? The Great Debate
Some people say never salt the soaking water. It toughens the skins.
Others say a little salt is fine. It adds flavor.
I say: don’t salt until after cooking. Trust the bean elders.
