please dont touch the beans (also the spikes too)

Step 1: Cold soak Cover the beans with water and chill for 8–12 hours. Drain and rinse.

(For a faster “hot” soak, bring dried beans to a boil and cook them for two minutes. Remove the pot from the heat, cover and allow to stand for 1–2 hours. Drain and rinse the beans, then continue with your recipe.)

2. Simmer Bring to a simmer and scoop off any foam that rises to the surface.

3. Add aromatics Add onions, chilli and herbs (not acidic ingredients) and cook, partly covered, until tender.

4. Season Add salt to taste (test by tasting the broth – the beans will take a while to absorb the flavour) and add acidic ingredients like tomato, citrus, wine or vinegar. Simmer, then cool if you aren’t using them immediately.

5. Chill Store them in the fridge for up to a week as a substantial, flavour-packed base for meals. Or freeze in portions to add to soups and stews