This recipe applies for all dried beans, such as chick peas/garbanzo beans, black beans, red beans, etc. (Chana, rajma, etc.)
Soak the beans in lots of water overnight or for 6-8 hours. If you are using 1 cup beans, soak them in at least 5 cups of water. Drain and rinse before cooking.
There are three ways to cook beans:
- Stovetop: Add enough water to cover the beans by about 3 inches. Boil the beans in a pan until they are soft. This is the least energy efficient and takes a long time.
- Pressure cooker: Add 5 cups water to every cup of beans. Cook for 5 whistles or until beans are soft but not mushy.
- Slow cooker: This is my favorite method, because I don’t have to watch the beans. Put the beans in a slow cooker and add enough water to cover the beans by about three inches. Cover and cook on high for 5-6 hours. The beans should be soft but not mushy.
Whichever method you use, when you are done, drain and rinse the beans before using them.