It's by a process known as 'osmosis' Basically, the outer covering of the bean is water permeable, and the 'seed' inside the bean is porous. Water is absorbed through the outer membrane, which swells the 'pulp' of the seed, causing it to swell.
It depends on the amount of time you are using, the amount of beans you are using, the size of the bean, the kind of the bean,etc.
Beans absorb water through osmosis.
22/3
a lot i guess
Antidiuretic hormone ADH
Antidiuretic hormone ADH
Calcium chloride can absorb very much water and become a solution.
Salinity is the amount of dissolved salt in a body of water. Watterlogging is when the ground has so much water that it cannot absorb anymore, the ground is said to be watterlogged.
t he amount of water absorbed by raisins depends upon temperature of water .The more the temperature of water the more is the water absorbed.water is absorbed the most in lukewarm water.
I think the question is about how much weight dried beans gain when cooked, but I could be wrong! Most types of dried beans absorb a little under 1.5 times their own weight in water during cooking (ref: http://www.springerlink.com/content/m2p808873j7r276w/). Based on this information, you need to use a factor of about 2.5 on the weights depending on whether you had cooked or dried beans. If a recipe says to use 100g of dried beans and you have cooked ones, use 250g of them. If the recipe says to use 100g of cooked beans, you need to start with about 40g only.
Most types of dried beans absorb a little under 1.5 times their own weight in water during cooking (ref: http://www.springerlink.com/content/m2p808873j7r276w/). Based on this information, you need to use a factor of about 2.5 on the weights depending on whether you had cooked or dried beans. If a recipe says to use 100g of dried beans and you have cooked ones, use 250g of them. If the recipe says to use 100g of cooked beans, you need to start with about 40g only.
10 Dried beans = 27 Cooked beans 20 dried beans - 54 cooked beans 20 dried beans - 71 cooked beans it carrys on like that I LOVE CRUSTY EARS TO EAT
they cost 4.59 if you buy the bag of dried pinto beans
For a generous portion, 20 pounds of dried beans.
Dried beans are about $1. Canned beans around 60-70 cents.
Sort and rinse the beans. Discard any beans that are shriveled or cracked. Add the beans to a large pot and cover them with water. The pot needs to be big enough to allow the dried beans to expand three times their size. You will need 6 to 8 cups of water per pound of dried pinto beans. Boil for the water three minutes and remove the pan from the heat. Cover the pot and allow the beans to sit for 1 to 4 hours, depending on how much time you have. One hour is enough time for the beans to soak, but more time can reduce how much gas the beans produce. Discard the soaking water. Rinse the beans one more time and then proceed to cook them as normal.
Making hummus involves pureeing the beans (Classically, garbanzos/chic peas.) and the tahini together. It is MUCH easier to puree cooked beans than dried beans. Also, ground, dried beans won't cook as easily as whole beans. The resultant product is also much more palatable. Regardless of the fact that your recipe omits this step, you should cook the beans. Make sure you salt the water.
Use enough hot water to cover the cranberries. No measurement needed. In about 15-20 minutes they will absorb all they need, and you can drain the water off. Then measure as you would fresh cranberries.
Pure and dried salt has no water.
The percentage of water in green beans is approximately 89 percent.