Cover beans or chickpeas with plenty of cold water and bicarb soda and soak for at least 6 hours and up to 48 hours.

Drain beans and place in a large pot or your slow cooker. Cover generously with clean cold water and add the bay leaf, if using.

ON the stove top: Simmer, uncovered until beans / chickpeas are tender – anywhere from 45 minutes to 1 1/2 hours.

OR in the slow cooker: cook on low for about 6 hours or until beans / chickpeas are tender.

Drain and either use or store in the fridge / freezer.