The next day, rinse the beans under cold water, drain them and place them in the pressure cooker. Add 6 cups of water and salt. Be sure to not fill the cooker with water more than half full.

Close and secure the pressure cooker lid and cook on high pressure for 30 minutes. Once the time has passed, safely release the air pressure and allow it to drop completely.

Drain the water immediately. The beans should be well cooked, tender and soft throughout. Allow the beans to cool down and serve. Use the beans to make a stew, soup, or salad.

Soak the Bambara beans in cold water for at least 12 hours or overnight.

Add 1-2 teaspoons of cooking oil and up to 1 teaspoon of salt to the beans while they are soaking or cooking. When oil and salt are added to dry beans, they keep their form and external peel.

The next day, rinse the beans, place them in a medium-sized pot, and cover them with water. Add salt and bring to a boil.

Reduce heat, cover, and simmer gently for about 2 hours, or until beans are tender. Periodically, try a taste test or mash a bean against the side of the pot with a fork or spoon. Check occasionally if you need to add more water.

Once cooked through, remove from heat, drain water immediately and allow them to cool down. Enjoy it as a snack or use the beans to make a stew or soup.