I soak all my legumes/pulses, even lentils and split peas, in several changes of cold water. This helps reduce flatulence. If I haven't planned ahead and put them on to soak the night before, I soak them in hot water (but do not boil them because this partly cooks them).
In Greece they add a heaped tsp or so of bicarbonate of soda (NB not baking powder) towards the end of soaking time of chick peas/garbanzos (when they've already swelled up) because these take forever to cook and this really does help them to soften. I imagine the same tip would work for any beans. Rinse very thoroughly before cooking as usual.
I usually do my beans in the pressure cooker but they also cook well in a slow cooker.
Never add salt or acidic foods such as tomatoes at the beginning of cooking time, only towards the end when they've already softened.
Pan metron ariston.
| Pounds lost: 13.0