Soaking the beans overnight (roughly 10 to 14 hours) reduces the cooking time required, helps them cook more evenly and makes them easier to digest by removing most of the sugar called oligosaccharide, which causes flatulence. [4] X Research source If you’re in a rush you can speed up the soaking time by covering the beans in water, heating them to a boil for two minutes, then turn off the heat and allow them to sit undisturbed for an hour. [5] X Research source Lentils, peas, and black-eyed peas do not need to be soaked before cooking.
At this point you can add aromatics if you wish, such as half of an onion, garlic cloves, chopped carrots and/or bay leaves.
Cover the cooking vessel with a lid that is slightly ajar for creamier beans used in soups, stews and burritos. Leave the lid off the cooking vessel if you want firmer beans for salads and pasta dishes.
Avoid adding the salt too early as it can prevent the beans from becoming tender.
Label the containers with the date and contents.
Soaking the beans overnight (roughly 10 to 14 hours) reduces the cooking time required, helps them cook more evenly and makes them easier to digest by removing most of the sugar called oligosaccharide, which causes flatulence. [8] X Research source If you’re in a rush you can speed up the soaking time by covering the beans in water, heating them to a boil for two minutes, then turn off the heat and allow them to sit undisturbed for an hour. [9] X Research source Lentils, peas, and black-eyed peas do not need to be soaked before cooking.
At this point you can add aromatics if you wish, such as half of an onion, garlic cloves, chopped carrots and/or bay leaves.
Label the containers with the date and contents.
Soaking the beans overnight (roughly 10 to 14 hours) reduces the cooking time required, helps them cook more evenly and makes them easier to digest by removing most of the sugar called oligosaccharide, which causes flatulence. [12] X Research source If you’re in a rush you can speed up the soaking time by covering the beans in water, heating them to a boil for two minutes, then turn off the heat and allow them to sit undisturbed for an hour. [13] X Research source Lentils, peas, and black-eyed peas do not need to be soaked before cooking.
You can add aromatics if you wish, such as half of an onion, garlic cloves, chopped carrots and/or bay leaves.
In the final stage of cooking you can add salt to taste.
Label the containers with the date and contents.
At this point you can add aromatics if you wish, such as chopped onions, garlic cloves, carrots or other seasonings. [15] X Research source
You can also add water or stock to the beans if you want more of a sauce consistency or are making soup.
