Once you’ve conquered the soak hurdle, the world opens up. Toss them into a spicy chili, mash them for refried beans, or blend them into hummus that will make your Lebanese auntie suspicious. The texture is indistinguishable from traditionally soaked beans—I’ve served pressure-cooker chickpeas to a food snob friend who swore they were canned. (I never told him. Some secrets are beautiful.)
And if you’re still scared? Start with lentils or split peas, which don’t even need any soak—they cook in 20 minutes, no lies. But for the big beans, the kidney beans, the chickpeas that dare you to be patient? Go for it. You now have the power. The internet has your back. And you can have hummus by 6 p.m. instead of tomorrow.
