Why You Should Soak Beans in a Salt and Baking Soda Brine Before Cooking

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I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Raw Beans Cooked Beans Cooked Beans

Black Beans % Total Weight Increase % Total Weight Increase Texture (Degree of Creaminess)

Water 145.20 150.72 +

Salt 137.51 158.05 ++

Baking Soda 142.61 161.72 +++

Salt + Baking Soda 107.72 108.60 ++++

Kidney Beans % Total Weight Increase % Total Weight Increase Texture (Degree of Creaminess)

Water 133.58 127.60 +

Salt 122.52 113.16 ++

Baking Soda 130.17 117.11 +++

Salt + Baking Soda 160.08 117.46 ++++

Weight changes in both the total quantity of beans soaked was measured and compared to the starting dry weight of the beans. Subjective observations on texture were also reported.

Beans soaked in salt or baking soda brines performed much better in comparison to those soaked in just water. Beans brined in baking soda performed even better than those in the salt brine. This was true across the board regardless of the type of the bean. When it came to differences in the cooking time, black beans cooked faster than kidney beans, as expected. When I asked a few folks to report on the differences in texture, the beans brined in salt or baking soda were said to be creamier than those soaked in plain water, and beans that were soaked in baking soda were described as having a smoother, creamier texture than those brined in salted water. Beans soaked in salt or baking soda brines performed much better in comparison to those soaked in just water. Beans brined in baking soda performed even better than those in the salt brine. This was true across the board regardless of the type of the bean. When it came to differences in the cooking time, black beans cooked faster than kidney beans, as expected. When I asked a few folks to report on the differences in texture, the beans brined in salt or baking soda were said to be creamier than those soaked in plain water, and beans that were soaked in baking soda were described as having a smoother, creamier texture than those brined in salted water.

Now, if you take a closer look at the numbers for the kidney beans, you will notice that the percentage of total weight gained seems to be a smaller number after cooking. Compare this same observation to black beans and you’ll now start to see how these beans are so different from each other, black beans increase their weight on cooking.

The explanation for this discrepancy is, I think, relatively straightforward. Dried beans absorb water during brining and, consequently, they gain weight, which you can see in the results. However, as they cook in water, the beans will continue to expand, but they will also start to leach out some of those carbohydrates–starches, pectin, etc.–into the cooking water, so some degree of weight loss is also to be expected. Based on my results, it appears that kidney beans lose weight due to the increased solubilization of these various substances, which would track with other, more formal analyses that confirm how salt solutions solubilize pectin and minerals present inside beans (like this one). The explanation for this discrepancy is, I think, relatively straightforward. Dried beans absorb water during brining and, consequently, they gain weight, which you can see in the results. However, as they cook in water, the beans will continue to expand, but they will also start to leach out some of those carbohydrates-starches, pectin, etc.-into the cooking water, so some degree of weight loss is also to be expected. Based on my results, it appears that kidney beans lose weight due to the increased solubilization of these various substances, which would track with other, more formal analyses that confirm how salt solutions solubilize pectin and minerals present inside beans (like this one).

subheading: The Results: Should You Brine Your Beans?:

Clearly, using a brining solution with an excess amount of sodium produce by adding both salt and baking soda produced the best results in texture, and reduced the cooking time significantly for both black and kidney beans. For kidney beans and other hard-to-cook beans, I strongly recommend brining them in a salt and baking soda solution. Would I brine my black beans in the future? My answer honestly depends on time. If I were a better planner and wanted to cook my black beans the next day, I’d probably resort to brining them, but if I wanted to cook them the day of, then I won’t. Clearly, using a brining solution with an excess amount of sodium produce by adding both salt and baking soda produced the best results in texture, and reduced the cooking time significantly for both black and kidney beans. For kidney beans and other hard-to-cook beans, I strongly recommend brining them in a salt and baking soda solution. Would I brine my black beans in the future? My answer honestly depends on time. If I were a better planner and wanted to cook my black beans the next day, I’d probably resort to brining them, but if I wanted to cook them the day of, then I won’t.

One of the quicker ways to cook beans that I haven’t addressed in this article is by applying high pressure using pressure cookers. I grew up in India, where pressure cookers are the workhorse of many kitchens. High pressure and brining both reduce cooking time and improve the texture of the beans. If you decide to brine your beans and pressure cook them, I’d recommend reducing the soaking time or cutting back on the amount of salt and baking soda or they will turn extremely mushy (unless that’s the texture you want). One of the quicker ways to cook beans that I haven’t addressed in this article is by applying high pressure using pressure cookers. I grew up in India, where pressure cookers are the workhorse of many kitchens. High pressure and brining both reduce cooking time and improve the texture of the beans. If you decide to brine your beans and pressure cook them, I’d recommend reducing the soaking time or cutting back on the amount of salt and baking soda or they will turn extremely mushy (unless that’s the texture you want).

Still aren't convinced? Check out my recipe for braised pork and beans, which uses my findings from this experiment to produce fork-tender pork and some of the creamiest beans I've ever had.

subheading: Suggested Bean Brine Ingredient Ratios:

subheading: For perfectly cooked, creamy beans, I suggest using the following ingredients and volumes:

3 tablespoons (36g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 ¾ teaspoons (10g) baking soda

8 ½ cups (2L) water

1 pound (455g) dried beans, picked of any debris and rinsed

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