Dried beans cooking lessons

We soak in salted water overnight (about 1 tbsp per 2 L of water), then pressure cook according to the times on this website - https://www.hippressurecooking.com/press...ing-times/

The salt helps keep them plump and stops the skins from bursting. Soaked kidney beans only take about 5 minutes in the pressure cooker then maybe another 10 minutes waiting for it to cool down. Wouldn't be without a pressure cooker now, it's an invaluable tool if you eat a lot of dried legumes.

If the beans are old we add a bit of baking soda to the cooking liquid, it can really help to soften tough beans.

I remember when my Ma used to get dried peas there was a tablet in with them the size of an extra strong mint to put in with them. No idea what it was?