Beans can seem a little intimidating. That plastic bag of funny-looking pebbles at the back of the cupboard, bought in a fit of good intentions, seems to defy food logic. But really it’s quite simple. Here’s how you can initiate yourself into the leguminati.
“We don’t soak our beans, because they’re so fresh they don’t need it,” says Steve Sando, the founder of the California-based bean company, Rancho Gordo.
Sando has been working for years to promote enthusiasm and love for pulses which can – he believes – save the world (or at least make us all healthier and reduce the amount of carbon emissions our food systems produce. For many he is the godfather of the jokily nicknamed leguminati.)
