SIMPLi Featured in Martha Stewart: The Real Reason Soaking Beans Matte

Beans have long been one of the most nourishing pantry staples in kitchens around the world but preparing them properly can make all the difference in texture, flavor, and digestibility.

We’re proud that SIMPLi was recently featured in Martha Stewart’s article exploring the science behind soaking dried beans overnight and why this traditional preparation method still matters today.

The article brings together culinary and nutrition experts to unpack one of the most common questions home cooks ask: Do you actually need to soak beans overnight?

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Why Beans Are Traditionally Soaked

According to the article, soaking dried beans serves several important purposes beyond simply softening them before cooking. Chef-instructor Richard LaMarita explains that soaking rehydrates the beans, allowing starches to gelatinize evenly while helping proteins soften without causing the skins to split prematurely.

SIMPLi co-founder and CEO Sarela Herrada adds that soaking softens the tough outer coat of the bean, helping water absorb more efficiently during cooking. The result is what every cook wants: a creamy interior with skins that stay intact rather than falling apart.

“It’s a difference you can taste,” Herrada explains in the feature. “Tender beans that don't fall apart, with the pleasant texture we look for in a good stew or salad.”

The Science Behind Digestibility

The Martha Stewart article also dives into why soaking beans can help reduce digestive discomfort.

Beans naturally contain oligosaccharides, complex sugars our bodies struggle to digest fully. As Herrada explains, these compounds travel intact to the colon, where gut bacteria ferment them, producing gases that can lead to bloating or flatulence in some people.

While soaking doesn’t completely eliminate these compounds, it can help reduce their concentration. Herrada notes that soaking partially removes water-soluble oligosaccharides like raffinose and stachyose, especially when the soaking water is discarded and the beans are thoroughly rinsed before cooking.

The article also highlights another benefit: soaking can reduce phytic acid, a naturally occurring compound that may interfere with nutrient absorption.

Not Every Bean Needs an Overnight Soak

One of the most helpful takeaways from the feature is that soaking depends on the type of legume you’re cooking.

Beans like chickpeas, kidney beans, cannellini beans, and black beans typically benefit from soaking, while smaller pulses like lentils and split peas can usually be cooked directly without soaking at all.

Herrada also points out that thinner-skinned varieties like black-eyed peas or adzuki beans can often skip the soak, though soaking may still improve cooking consistency and reduce cook time.

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Why Bean Quality Matters Just as Much

Beyond soaking techniques, the article emphasizes something we care deeply about at SIMPLi: the quality and freshness of the bean itself.

“Recently harvested beans that have been properly stored cook more predictably than those that have sat on shelves for extended periods,” Herrada explains in the article.

She also highlights the connection between farming practices and cooking performance:

“A bean grown in living soils rich in organic matter and biodiversity develops strong structural integrity. That translates into more predictable hydration and consistent cooking performance.”

That belief sits at the heart of everything we do at SIMPLi.

We partner directly with regenerative organic farmers who prioritize soil health, biodiversity, and long-term sustainability — because better soil creates better food. Food with stronger flavor, more consistent cooking quality, and nutrition you can feel good about bringing home to your family.

Bringing Intention Back to the Pantry

As more consumers return to cooking with whole-food ingredients, conversations around preparation, sourcing, and quality are becoming increasingly important.

At SIMPLi, we believe those details matter.