Anyone have some rules of thumb for:
Chick peas
Red lentils
Green lentils
Red Kidney beans
Black beans
White (great northern) beans
I've worked out a couple through trial and error, but I'm making enough mistakes that I don't really trust myself. TIA!
eta: include your soak time pls
For beans that need soaking... (black, navy, kidney, chickpea...)
I almost exclusively do the quick soak... cover beans generously in water and bring to a boil, cover, and let sit for an hour. Occasionally I do overnight soaks too.
Then I drain the soaking water, rinse the beans, and put them back in the pot covered generously with fresh water... I don't bother with water ratios, I just make sure the pot doesn't go dry. I *have* burned my beans on occasion, but only because I forgot to turn the heat down and the water boiled off.
Don't add salt until the very end.
I also throw a piece of kombu into the water as they're cooking, as this adds some good nutrition and makes the beans good and tender.
I cook until they're done... the skins crack when you blow on them and you can easily mash them in your mouth... then I drain the beans and either do whatever with them or put them in the fridge to use later.
i never soak any beans. my family cooks beans just about everyday and we never have so i have no tips on the soaking but for the water I always use my fingers. the beans should reach my first knuckle and then the water reaches my second knuckle.
pretty basic but it works. I dont add salt or anything like that until they are almost done because that makes them cook slower.
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