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About Carol Schlitt
Expertise
I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).

Experience
I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.

Organizations
International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.

Education/Credentials
BS - University of Illinois MS - Southern Illinois University at Edwardsville

You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > Bean Soaking Food Safety

Food Safety Issues - Bean Soaking Food Safety

Expert: Carol Schlitt - 10/31/2009

Question
I put lima and humus beans in the refrigerator to soak a week ago. Is it still safe to use them to make bean soup?

Answer
Hi Ron,

Do your beans still look and smell okay? If so, they will be safe to cook. If not -- pitch the beans.

Beans soaked for a long time tend to produce a mushy product so don't be suprised if your beans lose their shape and become more like refried beans when cooked. If you do use the beans, I suggest you discard the soaking water, rinse the beans well and then proceed with your recipe.

Carol

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