That was a lot to take in, with no hard conclusions on some aspects. I usually soak beans using the quick soak method (put washed beans in boiling water, turn

That was a lot to take in, with no hard conclusions on some aspects. I usually soak beans using the quick soak method (put washed beans in boiling water, turn off the heat, cover and let it sit for an hour or two) or an overnight soak. I throw the soaking water (this is to get rid of phytic acid/antinutrients) and then use fresh water to cook the beans in a pressure cooker. The issue with foam happens only with some beans or lentils. For those, either dry roast them first before cooking in water or scoop off the foam for a minute while it’s on full boil and foaming. Some beans can be cooked without soaking. But I’ve found that chickpeas do come out better with a soak. Same for kidney beans too, but they don’t require as much soaking.