I soak all beans at least 6 hours. Then pressure cooker, then recipe. I don't do it with lentils which are cooked straight away. The "windy" part is in the skin, problem solved if you sift them through an old fashioned moulinex for say, soups. In Italy they used to introduce beans in the diet of toddlers in this way.
I know one of the owners of Hodmedod's who are championing the eating of all things pulse. They have a fabulous website which gives details of soaking/cooking times for all of the pulses they sell. And loads of recipes! https://hodmedods.co.uk/ Sorry - this isn't meant to be an advert but Hodmedod knows all there is to know about pulses!
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
The "windy" part is in the skin, problem solved if you sift them through an old fashioned moulinex for say, soups. In Italy they used to introduce beans in the diet of toddlers in this way.
Luxembourg
https://hodmedods.co.uk/
Sorry - this isn't meant to be an advert but Hodmedod knows all there is to know about pulses!