Forget timers and fancy gadgets—your fingers are the best tool. When you think they’re close, fish out a bean, let it cool for a sec, and squish it between your thumb and forefinger. It should smush easily with no hard, chalky center. If it resists, give it another 10 to 15 minutes and try again. That’s it! No stress, just your digital instincts at work.
A Quick Note on That White Foam (Don’t Panic)
You’ll probably see some foam or scum rise to the top of the pot during the first 20 minutes. That’s just protein and starch doing a little dance. You can skim it off with a spoon if you want a clearer broth, or you can leave it—it’s harmless. Seriously, it won’t ruin your dinner. Just think of it as your beans saying, “Hey, we’re working in here!”
