You will need
Pour the beans very cold water and place over medium heat. Do not cover the pan with a lid, otherwise it will become a dark and unpleasant shade. Once the beans starts boiling, add 3-5 tablespoons of ice water. Repeat procedure up until the beans become soft. Salt only at the end of cooking, as salt makes the water very hard, which slows down the cooking process.
To make the beans elastic, and its soup is rich and hearty, add water 3-5 tablespoons sunflower or olive oil.
To quickly cook the beans , pour beans with cold water and place on medium. As soon as it boils, drain the broth, pour cold water and put on fire for boiling. Repeat this process until cooked beans.
For quick cooking of beans put into the water a little soda (on the tip of a teaspoon). At the end of cooking neutralize the action of soda, adding to the broth a few drops of lemon juice.
Do not rush and take out the beans prematurely, even if you have absolutely no time for cooking. The fact that undercooked beans contain a toxic substance that is extremely toxic and in large amounts can cause goiter or lung toxicity. The consequences are not terrible, but quite unpleasant. In any case, do not risk the health and well-being of their loved ones, and it is better to wait a little more time, and the beans will be completely ready.
The variety of beans has a significant importance in the process of cooking. Cooking time colored beans (pink, yellow, blue) requires much less than whites. If it is large, it is a sign of elite class, and therefore to cook it much faster.
After boiling beans, drain it on a sieve and drench with water at room temperature. The skin may be a little crack, but the beans will acquire a nice elastic consistency.