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 reason: heat penetrates a dry seed faster than water does If beans are cooked directly from the dry state, much of the cooking time is actually spent waiting for water to get to the center Meanwhile the outer portions of the bean cook more than they need to and may get undesirably fragile Briefly Fermented Legumes in India Though India isn’t as fond of fermented foods as many other countries, it did find ways of turning legume and rice gruels into slightly raised pancakes and steamed cakes In the making of the cakes called idli, cooked black gram and rice are ground and mixed to make a thick batter, then allowed to ferment overnight The same lactic acid bacteria found in fermented milks and creams (Leuconostoc mesenteroides, Lactobacillus delbrueckii a n d L lactis, Streptococcus faecalis) as well as some yeasts (Geotrichum ... Meanwhile the outer portions of the bean cook more than they need to and may get undesirably fragile Briefly Fermented Legumes in India Though India isn’t as fond of fermented foods as many other... it did find ways of turning legume and rice gruels into slightly raised pancakes and steamed cakes In the making of the cakes called idli, cooked black gram and rice are ground and mixed to make...reason: heat penetrates a dry seed faster than water does If beans are cooked directly from the dry state, much of the cooking time is actually spent waiting for water to get to the center