In making bean soup- what ingredient takes the “bite” out of dry beans?

I am experimenting with a crock pot soup. I already have it in. It includes diced tomatoes, onions, jalepeno, cilantro, cumin, crushed red pepper, cloves, a pinch of cinnamon, browned ground turkey and carrots. It seems to taste pretty good so far but I am wondering if you can advise how I can get the sharpness of the dry beans toned down?
I did soak them over night. Maybe I have not let them cook long enough to be able to judge the taste of the beans.

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8 comments a “In making bean soup- what ingredient takes the “bite” out of dry beans?”

The beans don’t give it the sharpness. You have a lot of spicy ingredients in there which are probably what you’re tasting.

Did you soak them overnight first?

Marjoram. It brings out the flavor of the beans while cutting down on the sharpness.

Dry beans dont have a bite to them but all those seasonings may. You need some sort of stock- vegetable, beef or chicken to make it a soup. If you want it creamy then just add some heavy cream to it.

Let them soak overnight next time in water so that they will absorb some of it into the skin and have a softer taste and cook better. Also, if you want to flavor them you can add some spices and garlic and onion to the water as well.

Make sure you put three times as much water in the pot when you soak them overnight because they will absorb quite a bit of water. Good Luck!!

soak them over night in a bowl before cooking them.

Beans don’t have a sharp flavour, so you can’t possible be asking about that.

Most beans do need to be soaked overnight before being cooked. If you’re referring to texture, it’s because you’ve probably missed that step.

Try letting them cook a little longer. They should blend in great with the other ingredients that you have. When I cook beans by themselves I put in plenty of salt.

The bite is actually starch. After soaking, strain the beans in a collender and gently rinse. when you first start cooking let them simmer 15 mins. strain, then add fresh hot water to cook the rest of the way

In making bean soup- what ingredient takes the “bite” out of dry beans?

8 comments a “In making bean soup- what ingredient takes the “bite” out of dry beans?”

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