The duration for which small, white legumes are immersed in water is a key factor in their preparation. This process, typically involving several hours, affects both the texture and cooking time of the final product. For instance, inadequate submersion may result in unevenly cooked beans, while excessive hydration can lead to a mushy consistency.
Proper water immersion offers several advantages. It softens the beans, reducing the overall cooking time required. Furthermore, it aids in the removal of oligosaccharides, complex sugars responsible for digestive discomfort often associated with legume consumption. Historically, this preparatory step has been essential in various culinary traditions, ensuring palatability and digestibility.
