Cuisine

There is some controversy over whether or not to soak dried beans before cooking them. Dried beans toughen with age, especially if they are stored in a warm, humid environment and can therefore benefit from presoaking prior to cooking. In addition, some people report a reduction in flatulence from beans that are presoaked, in which the soaking water is drained away and new water or broth is used for cooking the beans. The thought is that the soaking water leaches the indigestible sugars from the beans; thus, by discarding it, you are reducing the chance for producing noxious gas in your intestine. Unfortunately, when you discard soaking water you also discard nutrients. Slow-cooking dried beans can also reduce the carbohydrates that produce flatulence.

While presoaking is important for old beans or to wash away the indigestible sugars. You might slow-cook them for twelve hours (or overnight) and still produce a firm bean that does not fall apart. This is really one of the major advantages of tepary beans. They are ideal for salads because the beans soften, while maintaining their shape.

Photo by Hank Shaw

Tepary beans are easily cooked by combining one cup of carefully cleaned and washed beans with three cups of water. Presoaking is not needed. However, we find it makes them softer. Slow cooking yields tender perfectly cooked beans. You can add smoked ham hocks, or bacon at the start if desired. Seasonings like oregano, sage, chili powder, garlic, or onion help out the taste of tepary beans. But, do not add salt at the beginning of your cooking of the beans. The salt will make the beans hard and split the bean skin open. Salt them to taste when they are fully cooked.