Looking Deeper: Bean-ny Secrets

Beans used in this dish are the soybeans, being the highest in calcium, with 14% daily value per 100 grams. In general beans are a fair calcium source. However, beans do not fare well against dairy-based foods as though being rich in calcium; calcium inhibitors are present in all beans. A way to solve this is to cook your beans purposefully to reduce those calcium blockers and improve your absorption of calcium and also soaking your beans overnight in warm water. Soaking beans in warm water minimizes the primary calcium inhibitor in the bean so that you can absorb calcium more fully. In addition, soaked beans cook more rapidly than dry beans, on the order of twice as fast. Soaking will increase your calcium assimilation and cut down your kitchen time. It is a win-win scenario.