Beans shouldn’t be a mystery, but for many cooks, they are. Should you soak them? Add baking soda? Trust a pressure cooker without fear of kitchen destruction? In this hands-on class, we’ll bust the myths and give you the confidence to make legumes an easy and regular addition to your meals.

You’ll learn:

• Soaking made simple — when to skip it and when it makes a difference

• Bean science, demystified — why some never soften and how to fix it

• Flavor first — seasoning strategies that make humble beans sing

• Guts-friendly cooking — techniques to reduce gaseous side effects

• Two foolproof methods — master stovetop and pressure cooker techniques

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• Brothy Heirloom Beans

• French Lentil Salad with Maitake, Herbs and Pomegranate Molasses

• Roasted Seasonal Vegetables with Chickpeas and Fresh Herbs

• Black Eyed Pea & Shiitake Loaf

• Aquafaba Meringues