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Combine the drained canned beans with enough liquid to cover in a small saucepan.
Add ½ teaspoon baking soda for every 15-ounce can drained beans (1 ½ cups).
Bring to a boil, then check every couple of minutes by removing a bean from the pot with a slotted spoon and squeezing it between your fingers to determine if it is sufficiently tender.
Note: Cook for 5 min for chickpeas smooth enough for homemade hummus. Refer to original post for more details.
Remove from heat, drain, and discard baking soda–tinged cooking liquid.
Recombine chickpeas with reserved canned bean liquid, if desired.