This recipe is what I use to soften white beans so they're ready to be cooked with soup and other recipes. It's my favorite way of softening the beans and they make my soup creamy. If you don't have an Instant Pot or pressure cooker, simmer the beans in a saucepan with the top on for 30 minutes or so.Cannellini beans (also known as white kidney beans) are the most commonly used white bean for soups like this. For SCD, use Navy beans instead of cannelini beans.To soak the beans, cover them with water plus a few inches above the bean line and add one or two teaspoons of salt. Let them soak for about 8 hours. Drain and rinse before using the beans.
Soak the beans for overnight or at least 8 hours. Add enough water to fully cover the beans plus and extra few inches of water and stir in the salt. The beans will expand as they absorb water.
Drain the beans and discard the soaking water.
Add the beans to an Instant Pot or other pressure cooker and add enough water to cover about half of the beans.
Put the cover on (no venting) and pressure cook the beans for 15 minutes. Let the pressure release naturally and then take the beans out to use in a soup, salad or stew. They'll be soft and but shouldn't be mushy. If you prefer them less soft, cut the time by 5 minutes.
They're now ready to be added to a soup recipe or other recipe using white beans.
Store them in the refrigerator for a few days, or freeze for a few months.