Subject - Soaking beans before cooking
QUESTION - Is there a food safety concern about soaking dry beans overnight before cooking? Is the fast soak safer than the long soak?
ANSWER - It is possible that vegetative pathogenic microorganisms if present could grow to harmful levels. However, the high temperatures required to cook the beans would be sufficient to kill them. Spore forming bacteria or toxins produced by bacteria might survive the cooking process.
To be on the safe side, it would be advisable to use the quick soak method: Bring water and beans to a boil, cover and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain and further cook.
Or simply soak the beans in the refrigerator overnight.
Visit the Ontario Bean Producers Marketing Board web site for futher information.
Buying, Storing, Soaking & Cooking Beans
