How to…Cook Dried Beans

Most dried beans need to be soaked overnight, with the exception of adzuki and mung beans, which only need soaking for 1–2 hours, and broad (fava) beans, which are soaked for 48 hours. After soaking, discard the water, cover the beans with plenty of fresh water and bring to the boil, then reduce to a simmer and cook for 1–2 hours, or until tender. Do not salt the beans during cooking or this will cause their skins to become tough.

Kidney beans must be boiled for 15 minutes and then rinsed well before cooking to get rid of the toxins on their skins. Soya beans must be properly cooked to inactivate their anti-nutrients and to make them digestible.