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Drain and rinse, then put in a heavy, ovenproof pan or casserole, with fresh water to cover the beans by about 5cm/2in. Bring to the boil and boil hard for at least 10 minutes. Lower the heat to get a gentle simmer, cover with the pan lid, and simmer for about one hour until the beans are tender but not completely soft. Remove from the heat.Great Northern: These large white beans with a firm texture and gentle, nutty flavor are great for stews and soups. Flageolet: These are a creamy, smooth, pale green-to-white-hued bean from France with a thin skin. They work well for soups and purées.

Whip up a super healthy alternative to beans on toast in 10 minutes flat. This dish is high in fibre too

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There’s a myth out regarding beans and salt — specifically, that you should never salt your beans before cooking because the salt keeps them from cooking through.