Sort and rinse the beans

• Measure the dry beans into a bowl.
• Pick through them to remove any debris such as little stones.
• Rinse the beans well under cold water.

Soak the beans

• Put the beans in a bowl on the counter and cover with water, about 3 inches above the beans.
• Sprinkle in the baking soda and stir; this raises the pH of the water and helps reduce gas.
• Let them sit for at least 4 hours, ideally overnight.

Rinse and transfer to the pressure cooker

• Drain and rinse the beans well to remove the soaking water and baking soda.
• Add the beans to the pressure cooker and cover with fresh water, about 3 inches above the beans.
• Optionally add flavorings such as bay leaf, garlic, onion or kombu.

Cook under pressure

• Set the pressure cooker to high pressure and cook for the time suited to the bean size and skin thickness; these small soaked heirloom beans need a conservative cook time.

Natural release

• When the cook time is done, leave the pressure cooker untouched so the pressure releases naturally and the beans keep cooking a little.

Release and open

• Release the remaining pressure, using a towel over the valve if you prefer.
• Carefully open the pressure cooker once all pressure is gone.

Serve or store

• Serve right away with a sprinkle of salt and a squeeze of lemon.
• Or let the beans cool completely and store them in their broth in the fridge for 5 to 7 days, or freeze them.