Can red beans be boiled directly without soaking

Red beans can be boiled directly without soaking, but they are easier to cook and have a better taste after soaking. Red beans have a harder texture and take longer to cook directly, which may result in a soft exterior and hard interior.

Boiling red beans directly requires longer time and more water, usually requiring boiling over high heat and then simmering over low heat. During the process, it is necessary to observe the water level multiple times to avoid drying the pot. Unsoaked red beans have a tight cell wall structure and slow water infiltration. Direct high-temperature heating may cause the outer starch to gelatinize too quickly while the interior remains hard. Electric rice cookers or pressure cookers can shorten cooking time, but it is still recommended to soak in advance to improve efficiency. After soaking, red beans absorb water and swell, causing cell walls to relax and starch granules to gelatinize more easily. Usually, soaking in cold water for 6-8 hours is sufficient. If time is tight, soak in warm water for 2-3 hours to accelerate the process, or use the method of quickly boiling and then turning off the heat to soak for 1 hour. Attention should be paid to placing it in the refrigerator during immersion in high temperature environments in summer to avoid bacterial growth and spoilage. Red beans are rich in dietary fiber and plant protein. It is recommended to soak them in advance during daily cooking to preserve their nutrients. When cooking red bean soup or desserts, pairing it with ingredients such as lotus seeds and lilies can enhance its nourishing effect. People with weak gastrointestinal function should control their food intake and avoid excessive intake that can cause bloating. Cooked red beans can be refrigerated for storage, but must be consumed within 3 days to ensure freshness.