Beans

I wanted to test the baking soda hack and see if it really does cut cooking time in half and if it will solve the mystery of why some beans seemingly refuse to soften no matter how long they’re cooked. So I presoaked one batch of beans in water and baking soda and one batch just in water.

Cooked Beans

• 16 oz (450 g) navy beans
• 1 tsp baking soda
• 3 Tbsp kosher salt

Method 1

Place beans in a bowl. Add enough water to cover the beans by 3 inches (7½ cm).

Add baking soda to mixture and stir to dissolve. Cover; soak for 12 hours or overnight. Rinse.

Place beans in a saucepan with the salt; cover with water. Bring to a boil over medium heat. Cook until desired doneness.