18 Reasons: Beans! Beans! Beans!

For some, cooking with legumes can be a tricky proposition. To soak or not to soak? Should you add baking soda? And what about pressure cookers? Won’t those things blow a hole through your wall? Legumes are one of the most affordable and versatile sources of protein out there and merit a prominent place in your pantry and on your plate.

In this class, we’ll cover the wide world of legumes—from French lentils to chickpeas to heirloom varieties. You’ll learn how to reduce gaseous side effects, why beans sometimes refuse to soften, and how to cook them with confidence, whether you’re using a stovetop or pressure cooker.