Sort and rinse the beans

• Measure the dried beans and spread them out to check for 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 and bloating.
• Let them sit for at least 4 hours, ideally overnight.

Rinse and load the pressure cooker

• Rinse the soaking water and baking soda off the beans well.
• Add the beans to the pressure cooker and cover with fresh water, about 3 inches above the beans.
• Add optional flavorings such as bay leaf, garlic, onion, kombu or salt if you like.

Cook under high pressure

• Set the pressure cooker to high pressure.
• Cook small beans about 18 minutes, large beans about 22 minutes; heirloom beans need less time.

Natural pressure release

• When the cook time is done, leave the cooker untouched so the pressure releases naturally for 10 minutes, letting the beans keep cooking gently.

Release and open

• Release the remaining pressure, then carefully open the pressure cooker.

Serve or store

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