Baking soda can reduce legume cooking times

Adding sodium bicarbonate, commonly known as baking soda, to the water used for legumes can significantly reduce cooking times. The substance accelerates the dissolution of pectin, a substance within the plant's cell structures that provides stability. As the pectin dissolves more quickly, beans and lentils can absorb more water and cook faster.

To achieve the best results, it is recommended to add the baking soda to the soaking water. For 250 grams of beans or lentils, one should add one level teaspoon of baking soda to two liters of water and soak the legumes for at least eight hours, preferably overnight. Studies suggest this method can reduce cooking time by approximately 30 minutes or even by as much as 50 percent compared to using plain water.