1. Many dried pulses such as beans and chickpeas need to be soaked in a bowl of cold water overnight before cooking, doing so will shorten their cooking time.
2. Make sure they’re generously covered with water and leave for at least 8hr. Alternatively, pour boiling water over and leave to cool for 1-2hr.
3. Drain pulses, they will now be hydrated and bigger in size. Put in a large pan and add enough water to cover by at least 5cm (2in). Bring to boil rapidly for 10min.
4. Skim off scum that rises to top and leave to simmer until beans are soft inside. Check there's enough water to keep beans well covered.
5. Chickpeas take 2hr until tender. Red kidney beans take 1½ to 2hr until tender. Cannellini beans take 1½hr until tender. Borlotti beans take 1½hr until tender. Butter beans take 1hr until tender. Flageolet beans take 1 -1½hr until tender. They’re ready when tender but not falling apart.
6. Drain well and serve.
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