This is the method I like to use for soaking (brining, actually) and cooking beans and legumes. I learned the brining method from Cook's Illustrated. —Alexandra Stafford
dried beans or chickpeas
plus 1.5 teaspoon kosher salt
few sprigs thyme
garlic clove, smashed
bay leaf, optional
In This Recipe
Brine the beans: Place the beans in a large bowl with the 3 tablespoons of salt and water to cover by several inches. Let sit overnight or for 10 to 12 hours. Drain and rinse.
Place beans in a large pot with the remaining salt, the onion, thyme, garlic, and bay leaf. Cover with water by several inches. Bring to a boil, then reduce heat so water is gently simmering. Simmer until beans are cooked through, 45 minutes to 1 hour (or longer), adding water as necessary to ensure the beans are covered. Let beans cool in their cooking liquid. Store beans in their cooking liquid in fridge for a week or so. Store in freezer for months.