There is disagreement among chefs about soaking legumes. Some chefs believe that soaking for any length of time causes legumes to ferment, negatively affecting their flavor. What follows is how I prepare and cook legumes.
3 c. legumes
1 Tbsp. kosher salt
Wash the legumes, pick them over and place in a large stainless steel pot. Cover with water and add the salt. Bring the legumes to a boil. Reduce heat and simmer for ten minutes. Place a large colander in the sink. Remove the legumes from the stove and carefully pour them into the colander to drain. Rinse the legumes. Rinse the pot. Put the legumes back into the pot and cover them with fresh water. Bring to a boil. Reduce heat and simmer for ten minutes. Once again, strain the legumes, and rinse. Wash the pot and place the legumes into it one more time.Cover generously with fresh water and again bring to a boil. Reduce the heat and simmer the beans for several hours or until they are tender. Make sure the legumes stay covered with water during cooking.
When the legumes are cooked, drain away the liquid and thoroughly rinse.
The legumes can be used immediately, refrigerated for a day or two or frozen for future use.
Makes approximately 8 cups