Adding baking soda during boiling legumes

Avoiding using baking soda in boiling legumes

Adding baking soda during boiling legumes is a common mistake that may affect legumes taste and texture negatively. While it is believed that baking soda helps speed up the cooking process and make legumes softer, it may lead to a loss of nutrients and changing dish flavor. Instead of using baking soda, you can soak legumes overnight in cold water, helping reduce cooking time naturally. Salt or spices can also be added at the end of the cooking process to preserve legumes flavor and their original taste. To avoid this problem, it is preferred always not to add baking soda to boiling water.