Why do you do retting?
Except some beans, this is because one that we dipped into water beforehand is generally boiled evenly in a short term. In addition, we stock up, and retting is to do, and absorption of water improves, and bean which became slightly old can finish stewed rise plumply.
Does retting time vary according to beans?
Adzuki bean does not need retting. Almost none of the kidney beans needs retting, too. About other beans, please refer to the following time. (it varies according to state and seasons of bean a little. You should soak slightly for a long time in winter as temperature is low.)
◎It is two hours from small hand my late red kidney bean, tiger bean, pinto bean ... 1
◎It is three hours from ... 2 including slightly large large parched beans
◎Larger nohana bean ... around five hours
※Please dip into water from 6 to 8 times of each bean.