Preparing legumes

Dried beans and legumes, with the exceptions of black-eyed peas and lentils, require soaking in room temperature water, a step that rehydrates them for quicker, more even cooking.

Before soaking, pick through the beans, discarding any discolored or shriveled ones or any foreign matter. Rinse the beans well. Depending on how much time you have, choose one of the following methods:

• Slow soak. In a stockpot, cover 1 pound dried beans with 10 cups water. Cover and refrigerate for at least four hours or overnight.
• Quick soak. In a stockpot, bring 1 pound of dried beans and 10 cups of water to a boil. Cover and set aside and let beans soak for one to four hours at room temperature.
• No soak. This can require a longer cooking time, and gas-forming carbohydrate may be more present. Be sure you rinse the beans well before beginning to cook them.