Calculate a one-to-one ratio of water for soaked/washed (Containers One, Two, and Three) beans and a two-to-one ratio of water for uncooked beans (Container Four). Add two teaspoons of salt and bring to a full boil in your largest pot (which has a well-fitting lid).
For example, my last batch had one half cup each of six beans, two which were hot-soaked, one hot-washed, and three uncooked. So I heated up 4.5 cups of water, 1.5 cups for the cooked beans, and 3 cups for the uncooked beans. I had a little water left over, which the beans and seaweed absorbed.
You may add some instant vegetable broth but too much additives will slow cooking stage. My husband, the professional cook, recommends sage and garlic powder for seasoning at this stage. Safe for dogs and they love it.
In a separate pot, heat water to boil the kidney beans (Container One) for ten minutes. Drain, rinse, and add to other pre-soaked beans for final cooking.
Add the Container One, Two and Three beans/peas to the boiling water, then reduce heat to low. Simmer 25 minutes. Add the Container Three beans/peas and simmer an additional 20 minutes. When done, take off the heat and transfer to a mixing bowl.
You should not need to drain off liquid here. If you have excess liquid, adjust your water to bean ratio next time you prepare this mixture. If you drain off liquid now, you will be losing nutrients and, given the beans low percentage of protein and Amygdalin importance, you do NOT want to lose those nutrients.
Add minced seaweed to help absorb remaining liquid.
Wash out pot thoroughly and prepare a new pot of filtered or distilled water, at one to one ratio, for Fava Beans. Bring to a boil and add beans, then reduce to low and simmer 10-15 minutes. Remove from heat and transfer to a storage container to cool. Refrigerate when cool enough.
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