How to cook beans (and still have friends)

Beans are extremely good for most people - they are high in protein, high in fibre and low in fat. In fact, a meal of beans and rice (preferably brown) provides all of the protein that your body requires without the cholesterol and fat associated with most animal based protein foods such as meat, chicken or dairy.

The only problem with beans is that if you do not cook them correctly they can be nearly impossible to digest. This can lead to stomach cramps, bloating and the often joked about passing of wind (think of the film Blazing Saddles).

Fortunately, if you cook beans correctly, you can get the benefits that beans have to offer without the, shall we say, side effects.

1. Soak beans for 12 or more hours overnight and change the water. Do not use the bean water for cooking.
2. After bringing the beans to the boil, scoop off the foam and cook for a further 20 minutes without the lid.
Beans usually require at least several hours to cook thoroughly. If they are hard or chewy, more cooking is required.
3. Add salt at the end of cooking to ensure the beans remain soft
4. Placing a piece of kombu (seaweed) in the pot will speed up cooking

If you experience gas when eating beans cook the beans with fennel or cumin and/or add a little apple cider or wine vinegar at the last stage of cooking.

If you are in a hurry you can pressure cook the beans by
1. Bringing them to the boil then scooping of the foam
2. Close the lid of the pressure cooker and bring to maximum pressure
3. Cook the beans at maximum pressure for around 25 minutes (see the instructions that came with your pressure cooker for accurate cooking times