For the quick soak method
Originally Posted by flowersa
Thanks Oldvine for matter of fact I go for the first method because I didn't manage to understand the quick method for soaking (Again English..._)
1. Put beans in a sieve or colander and rinse under the tap/faucet (to remove any dust
2. Drain and put into pan. Add cold water to a couple of inches above the beans. Put pan on the hob, bring to the boil and boil for 5 minutes.
3. Turn off heat and put lid on pan. leave to stand for 2 hours.
4. Drain beans and throw away the soaking water. Return beans to the pan cover with water and bring to the boil.
5. Boil fast for 10 minutes to remove any toxins which may be present in the beans (this applies to kidney beans or any of their relatives) then turn the heat down to a simmer and cook beans sufficiently cooked for your purposes.
Additional advice based on my experience:
I know some people on here don't agree with this but I stick with the old advice not to add salt at the beginning of cooking as I do find it toughens the beans. I add it when they are nearly done.
After the fast boil you can cook the beans in a pressure cooker for about 20 minutes although I find this tends to burst the beans a bit.
After the fast boil I put them in my slow cooker or in the slow oven in my range cooker and leave them on low for several hours.
Don't cook the beans in their soaking water as doing so is responsible for the unpleasant effect (ie flatulence) that the beans are blamed for.
If the kitchen is warm and I'm soaking overnight I put them in the 'fridge.