You will need:
A large glass, ceramic or stainless-steel mixing bowl.
Place 4 cups of beans into the bowl and fill with filtered water. Soak for 24 hours.
Beans will triple in size after 12 hours – change the water at this time.
Drain beans into a colander after 24 hours and wash before cooking.
Lentils and mung beans need less soaking time – recommended 4 – 12 hours.
Soaking reduces cooking times, but more importantly, rids the chance of developing excess gas which may occur during the digestive process.
Place soaked beans into a cooking pot and cover with water (approximately 10cm of water above the beans as a measurement).
Estimated Cooking times:
Bean Type Pot Pressure Cooker
Chickpeas 1.5 hours 9 minutes
Kidney Beans 40 minutes 4 minutes
Black Eyed Beans 40 minutes 4 minutes
Pinto or Navy Beans 40 minutes 4 minutes
Broad Beans 40 minutes 4 minutes
Mung beans 30 minutes 3 minutes
Any other beans 40 minutes 5 minutes
Lentils 20-40 minutes 5 minutes
Always check that beans and legumes are soft before removing from cooktop.
When the beans are cooled, drain and place them into sealed containers. They can then be stored in the fridge for a week or frozen for up to 3 months.