How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 20 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Thoroughly rinse the beans and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 25 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the beans from the heat, add the salt to the water, and refrigerate until ready to use.