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. We will discuss the many different varieties of legumes, their nutrition, how to reduce gaseous side effects and how to ensure that you are cooking your beans properly (with and without an Instant Pot).
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