Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat. Great Northern: These large white beans with a firm texture and gentle, nutty flavor are great for stews and soups.

Lima: Large white dried lima beans take on a velvety, creamy texture after simmering, and hold their shape well. Press the cloves into an onion and add, with the extra onions, to the pot. Season with pepper, but no salt at this stage. If necessary, add a little hot water so that the beans are covered. To use a slow cooker, cover your beans with 2 inches of water or broth and salt to taste, and toss any aromatics you like into the pot. Set your machine to the low setting and cook until the beans are done, usually 3 to 6 hours. If you are cooking kidney beans, you need to boil them on the stove for 10 minutes first before adding them to the slow cooker. This makes them much more digestible. Cannellini: These mild, starchy white beans are often used in soups and stews, particularly in Italian cooking.Flageolet: These are a creamy, smooth, pale green-to-white-hued bean from France with a thin skin. They work well for soups and purées. Kidney: These large red beans are often used in salads and chili. Some people find them particularly hard to digest, but soaking and rinsing before cooking can help, as does using a pressure cooker. Now based in a modern and vibrant office in the centre of Nottingham, the company has grown to more than 100 associates and our mission is to provide a collaborative and exciting workplace that allows our developers to shine.

To soak beans the traditional way, cover them with water by 2 inches, add 2 tablespoons coarse kosher salt (or 1 tablespoon fine salt) per pound of beans, and let them soak for at least 4 hours or up to 12 hours. Drain them and rinse before using.

That’s just not true. You can add salt to your bean pot at the beginning of cooking, and your beans will be better seasoned for it.