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Soaking:
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All dry beans need to be soaked to rehydrate them before cooking-dry lentils and peas do not.
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We tested all the methods of soaking that we knew and found that we preferred a slow salt soak.
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The beans rehydrated more evenly, needed less salt in final preparation, and had better skin retention when cooked.
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The only consideration with this method is that it takes timepreferably 6 to 8 hours or overnight.
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We recommend refrigerating beans for both of the slow methods because they begin to ferment if held in a warm place for a long time.
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First, pick through beans and discard any discolored or shriveled beans and foreign matter.
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Rinse the beans well and place them in a 5-quart bowl or saucepan.
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Then select one of these soaking methods:
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Slow Salt Soak: Add 10 cups cups water and 2 teaspoons salt to 1 pound of beans.
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Set aside to cool to room temperature.
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Cover tightly and refrigerate 6 to 8 hours or overnight.
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Traditional Slow Soak: Add 10 cups water to 1 pound of beans.
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Set aside to cool to room temperature.
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Cover tightly and refrigerate 6 to 8 hours or overnight.
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Hot Soak: In a 5-quart saucepan, heat 10 cups water to boiling.
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Add 1 pound of beans.
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Bring to a boil over high heat; remove from heat; cover tightly and set aside at room temperature 2 to 3 hours.
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Quick Soak: In a 5-quart saucepan, heat 10 cups water to boiling.
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Add 1 pound of beans.
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Bring to a boil over high heat; let boil 2 to 3 minutes.
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Cover tightly and set aside at room temperature 1 hour.
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Cooking:
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Discard soaking water and rinse beans well in a colander.
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Place beans in a 5-quart saucepan or Dutch oven.
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If using dry lentils or peas, pick through and rinse before placing them in the saucepan.
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Add 8 cups water, 1 tablespoon olive or other vegetable oil, and 1 teaspoon salt (see note).
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Bring the bean mixture to a boil over high heat; reduce heat, cover partially with a tilted lid, and cook until desired tenderness.
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The cooking time will vary with the variety of bean, length of time beans have been stored, temperature of storage area, and the soaking method you have selected.
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When beans, lentils, or peas are done, drain and use in the recipes that follow or immerse completely in cold water until cool, drain well and freeze in 1- to 2-cup packages for later use.
