The Complete Beans and Grains Cookbook Quotes

“How to: Dissolve 1½ tablespoons salt in 2 quarts cold water in a large container. Use a deep container (a bowl rather than a wide Dutch oven) to ensure that the beans remain submerged as they hydrate and swell. Add the pound of rinsed beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse them well before using. BEFORE BRINING The strong pectin molecules in the bean’s skin are tightly bound into a network by calcium and magnesium ions.”
― America's Test Kitchen, The Complete Beans and Grains Cookbook: A Comprehensive Guide with 450+ Recipes