The period for which small, white legumes are immersed in water is a key issue of their preparation. This course of, sometimes involving a number of hours, impacts each the feel and cooking time of the ultimate product. As an example, insufficient submersion could lead to inconsistently cooked beans, whereas extreme hydration can result in a mushy consistency.
Correct water immersion affords a number of benefits. It softens the beans, decreasing the general cooking time required. Moreover, it aids within the elimination of oligosaccharides, complicated sugars accountable for digestive discomfort usually related to legume consumption. Traditionally, this preparatory step has been important in varied culinary traditions, making certain palatability and digestibility.
