The effects of elevation and soaking conditions on dry bean cooking time

Authors: DIDINGER, CHELSEA - Colorado State University; Cichy, Karen; URREA, CARLOS - University Of Nebraska; Scanlan, Madalyn; THOMPSON, HENRY - Colorado State University

Submitted to: Legume Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/10/2023
Publication Date: 12/1/2023
Citation: Didinger, C., Cichy, K.A., Urrea, C., Scanlan, M.M., Thompson, H. 2023. The effects of elevation and soaking conditions on dry bean cooking time. Legume Science. 5(4). Article e207. https://doi.org/10.1002/leg3.207.
DOI: https://doi.org/10.1002/leg3.207

Interpretive Summary: Dry beans are a nutritious food, but their long cooking times are a barrier to greater use by consumers. Providing consumers with simple, accessible ways to reduce bean cooking times may help encourage utilization. The purpose of this study was to evaluate the effect of different soaking preparations and additives when a pinto bean variety was cooked at four elevations. The cooking was carried out at four elevations 263 m (East Lansing, MI), 1200 m (Scottsbluff, NE), 1569 m, (Fort Collins, CO) and 3125 m (Leadville, CO). The study consisted of seven different cooking methods: soaking either overnight (12-hr) or with a quick soak (boil 3 min and let stand for 1 hr) method in distilled water or in 1% table salt or 1% baking soda solutions, and no soak with no salt added for comparison. The overnight soak and the quick soak methods resulted in similar reductions in cooking time compared to unsoaked beans. Adding salt or baking soda to the soaking water further decreased cooking times, with the shortest cooking times observed with baking soda. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water helped to reduce the effect of elevation. This information was synthesized into an extension handout with practical tips for consumers on how to reduce bean cooking times.

Technical Abstract: Dry beans and other pulses (e.g., chickpeas, cowpeas) are nutrient-dense foods that promote human and environmental health. However, consumption is declining in many regions around the world. Addressing barriers to greater pulse intake is important to reverse this trend. Cooking time is one such barrier, with consumers viewing the long cooking times of many pulses as a hurdle to higher consumption due to lack of time or fuel availability. Equipping consumers with simple, accessible ways to reduce pulse cooking time is one way to mitigate this barrier. Accordingly, this study assessed changes to cooking time when pinto beans (Phaseolus vulgaris L.) were cooked at four elevations using different soaking conditions, which reflect a combination of the soaking method and salt added to the soaking solution. There were seven different cooking conditions: soaking via the overnight or quick soak method in only water or in 1% sodium chloride (NaCl) or sodium bicarbonate (NaHCO3) solutions, and a no soak with no salt added comparison. Using an overnight (12-hour) soak or a quick soak resulted in similar reductions in cooking time compared to unsoaked beans. Soaking in NaCl and NaHCO3 solutions further decreased cooking time than when only water was used, with the shortest cooking times seen for NaHCO3. Elevation also impacted cooking time, with the longest cooking time being for unsoaked beans at the highest testing elevation. Adding either salt to the soaking water reduced the effect of elevation. This information was synthesized to give consumers practical tips to reduce cooking time.