An investigation into better beans.
There’s a whole wide world of beans out there, from broad and flat fava beans to small, curvaceous pintos. The variation in beans is obvious in both their many shapes and in their many colors, but it's also apparent in the fact that different kinds of beans require different cooking times and preparation methods.
Transforming a hard, dried bean into one that's tender, creamy, and enjoyable to eat requires first that the bean absorbs water and then, as it's heated, the bean's physical structure needs to change. The bean's seed coat presents an initial obstacle; the water must first penetrate the seed coat before the interior of the bean can begin to absorb water and cook.
The hardening of the bean pectin takes place primarily because of two enzymatic reactions. An enzyme called phytase releases calcium and magnesium ions from the lamella, and these ions quickly encounter and attach to pectin molecules, which ends up strengthening the pectin. A second enzyme, called pectin esterase, will modify the pectin, too, making it even more resistant to being dissolved.
If you’ve cleaned tarnished silver or copper utensils, you know that you can make them shiny all over again simply by dropping them into a pot of water mixed with salt and baking soda. The way this works is that, over time, silver and copper utensils become oxidized and develop a patina as the metal reacts with chemicals present in the air.
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