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Pour three and a half litres of cold water into a large bowl or pan, stir in the salt to dissolve, then add the beans; contrary to received wisdom, adding salt to uncooked beans does not make them tough, but instead helps them go extra creamy. Leave them to soak at room temperature for between eight and 12 hours. 3 Drain and cook the beans This is best made with dried beans. Haricot, also known as white beans, are usual in commercial versions, but you can, in fact, use whatever you happen to have to hand, from kidney to cannellini. If, however, you are really pushed for time, you can use drained tinned beans (three 400g tins should do it), though they tend to go a bit mushy if cooked again. 2 Soak and salt (yes, really) the beans
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