To prepare legumes – Before cooking, sort legumes well, picking out any small stones and then wash them thoroughly. All beans, apart from lentils, split peas and black-eyed beans, should be soaked overnight. Alternatively, a quick-soak method is to boil legumes in plenty of water for 5 minutes and then soak for 2 hours, although the beans then may take a little longer to cook. Drain soaked legumes and wash again. Place 1 cup of legumes to 4 cups of water in saucepan. Do not add salt, as it toughens the beans. Bring to full boil, cover, reduce heat to low and simmer until tender. To improve digestibility of legumes 1 or 2 strips of kombu may be added to cooking water. Add a pinch of unrefined sea salt just before beans are ready.
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