-
1
Rinse the beans well in a strainer, then put them in a bowl or pot with water to cover by 2 inches.
-
2
Stir in the lemon juice and soak overnight.
-
3
Drain the beans and rinse well, then put them in a pot, add water to cover by 3 inches, and add the kombu.
-
4
Bring to a boil, then lower the heat, skim off any foam from the surface, and gently simmer, covered, for 20 minutes to 2 1/2 hours depending on the bean (see the chart above).
-
5
Start testing the lentils after 20 minutes and other beans after 45 minutes; when they are tender but still al dente, stir in the salt.
-
6
(Adding salt too soon retards the cooking process.)
-
7
Check the beans occasionally to see if more water is needed.
-
8
During the last 15 minutes, the beans will start to cook faster; test them often to ensure they dont overcook.
-
9
However, if you plan to store and reheat the beans, leave them slightly undercooked.
-
10
Drain the beans and discard the cooking liquid.
-
11
At this point, you can add them to recipes or store them in an airtight container in the refrigerator or freezer.
-
12
Store in an airtight container in the refrigerator for 4 days or in the freezer for 1 month.
