Conventional wisdom has it that you should soak your beans overnight before cooking them. This method works, of course, but here is another way to do it. This same day method is certainly a good way to cook beans if you forgot to soak them overnight, and the Angelica Home Kitchen Cookbook suggests that cooking this way is more effective in breaking down the complex sugars in beans that cause gas.
- 1 cup dried beans (black, kidney, pinto, Great Northern)
- 1 quart plus 5 cups cold water
- 1 (3-inch) piece of dried kombu
- sea salt
- Sort through beans and discard pebbles.
- Rinse beans under cold running water
- Place beans in 1 1/2 to 3 quart heavy-bottomed sauce pan with 1 quart of the water. Bring to boil and cook for 2 minutes.
- Remove from heat and allow beans to swell for one hour.
- Drain and Rinse beans; place them in a pot with kombu and 5 cups cold water.
- Bring to a boil, cover pot, lower the flame and simmer gently for 50 minutes or until the beans and kombu are tender.
- Add sea salt to taste and simmer for 5 more minutes.
- Your beans are ready for use in another recipe!