dissolvable; sugar helps reinforce cell-wall
structure and slows the swelling of the starch
granules; and calcium cross-links and
reinforces cell-wall pectins. So such
ingredients as molasses — somewhat acid and
rich in both sugar and calcium — and acidic
tomatoes can preserve bean structure during
long cooking or reheating, as for example in
baked beans.
Reducing Cooking Times by Presoaking
Though beans are an ideal food for slow, easy
cooking in a low oven, it’s sometimes
desirable to cook them faster. In mountainous
areas, where high altitude lowers the boiling
point, the cooking of dry beans can become an
all-day affair.
There are several different ways to reduce
the cooking time of beans and peas. The
simplest way is to soak dried beans in water
before cooking them. This reduces cooking
time by 25% or more, and for a very basic