Beans, Cooking
Before you put any beans in the pot give them a quick once-over, checking for an occasional stone or dirt clod. Rinse several times.
To soak or not to soak?
It was believed for a long time that soaking was the best way to cook beans. The only significant result we achieve in soaking is that the beans cook a lot faster (not counting the soaking time).
Cover the dried beans with water three times the volume of the beans. Bring to a boil. Reduce the heat to a simmer. If the beans are cooked covered, they will be creamier; when cooked uncovered they remain separated and nicely intact. After 1 1/2 to 2 1/2 hours the beans will be tender. Only when the beans are completely tender should you add anything acidic, such as vinegar or tomatoes.
