(Quick Soaking of Beans, Slow Cooker Method for Soaking Beans)

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           Most of the dry beans like chikpeas, black beans, peas, kidney beans etc require some preparation work before they can be used in any recipes. The beans has to be first soaked and then cooked until it is tender before using it in soups or gravies.
           Here are a few methods that can be used for soaking and cooking beans. The beans almost triples in volume after soaking. So choose a large vessel and use plenty of water.
 
Ingredients
Dry Beans - 1 cup 
Water (for soaking) - 4 cups
Water (for cooking) - 4 cups
Salt - 1 tsp
 
Method 1 (Traditional Soaking Method)
1. Wash the dry beans  2-3 times. 
2. Put it in a large bowl and pour enough water so that the beans are completely submerged.
3. Let it sit like this overnight or for 8-10 hours.
4. After the beans are soaked, add water and salt and pressure cook for 3-4 whistles. The beans should be soft but not mushy.
     (The cooking time depends on the type of beans you are using. Some beans take longer to cook but some cook very quickly. You can also cook in an open vesselwith enough water and salt for 1.5-2 hours till the beans become tender.)
 
Method 2 (Quick Soaking Method)
1. Fill a large vessel with water and bring it to a boil.
2. Wash the beans and add it to the boiling water.
3. Let the beans boil for 5 minutes.
4. Switch off the stove and let the beans soak in this hot water for 1 or 2 hours.
5. The beans will be soaked by now. Cook it using the pressure cooker or in an open pot.
 
Method 3 (Slow Cooker No Soak Method) 
1. Wash the beans and put it in a slow cooker.
2. Add enough water so that the beans will be completely immersed.
3. Add 1 tsp of salt to this. Since this method soaks and cooks the beans simultaneously, it is important to add salt.
4. Turn the slow cooker on "low" and leave it for 8-10 hours or on "high" and leave it for 6-8 hours.