• Soak the beans overnight in plenty of water.

Instant pot cooking

• If using an instant pot pressure cook overnight soaked beans adding plenty of fresh water. In MANUAL MODE for 1-2 minutes and QUICK PRESSURE RELEASE after two minutes. White beans can become mushy quickly if stirred.

  Important: Do not stir the beans with ladle instead wash once in ice-cold water to stop the cooking process. Allow this cool down.

Stove top cooking

• Cook the beans in plenty of water on medium heat check in between for doneness. It may take 10 -15 minutes or less for white beans (Cooking time may differ with other beans) OLDER BEANS will take longer time to cook.

Pickling process:

• Beans should be soft on pressing but still hold its shape. Allow the beans to cool down completely. Drain off all the water in it.
• Mix all the rest of the ingredients in the list given above. Stir well until combined then add the beans stir gently until all the beans are coated. Add more oil or vinegar if needed. (Note oil just needs to coat the beans and not cover on top like the other pickles)
• Store in an air tight container in the refrigerator. Use from the next day. Do not store more than a week. I have served here on top of plain soft cooked warm rice and a cherry tomato salad