White kidney or “Cannellini” beans need to be pre-saoked in plenty of cold water (in a large bowl with room for beans to double in size) for a minimum of 5 hours before cooking.
Drain, rinse well and place beans in a pot of cold water, ratio 1:2. Bring to boil and cook for 10-20 minutes before reducing heat and simmering until tender (approx. 1.5-2hrs).
Do not add salt while cooking, as this can make the outer skins of legumes tough.
Drain and use in recipes or refrigerate for up to 2 days. Pre-soaked beans can be added directly to slow-cooking soups and hotpots, allowing plenty of extra liquid.