Soaking and cooking legumes

For those legumes that require prior soaking, you have two options: quick-soak or overnight soak. For a quick-soak, place the legumes in a large saucepan, stockpot, or Dutch oven, and cover them with plenty of water (there is no need to rinse them). Bring the water to a rolling boil over high heat. Then remove the pan from the heat and let it sit, covered, until the legumes soften slightly and swell up, 2 to 3 hours. Discard the soaking liquid and give the grains a good rinse. This process will also alleviate some of the discomfort caused by hard-to-digest beans (I’ll address this a bit later). Return the legumes to the pan, add at least three to four times the amount of water (at least 6 to 8 cups water for 2 cups soaked legumes), and bring it to a boil over high heat. Discard any foam that forms on the surface. Then reduce the heat to medium-low and simmer the grains, covered, checking occasionally to make sure there is plenty of water, until they are cooked, anywhere from 1 to 2 hours, depending on the legume.