-
1
Place the beans in a large saucepan, add enough cool water to cover by 1 1/2 inches, and soak overnight at room temperature.
-
2
(Peas and lentils do not need to be soaked.)
-
3
Discard any beans that are broken, off-colored, or floating.
-
4
(Or, if using peas or lentils, pick over, rinse, and place in a large scaucepan with water to cover by 1 1/2 inches.)
-
5
Add the onion, garlic, chile, thyme, and bay leaf.
-
6
Bring to a boil over moderate heat, then reduce the heat to low.
-
7
Cook the beans (or peas or lentils) at a bare simmer until they are just tender but not mushy--they should hold their shape; do not allow them to boil, or they will become tough.
-
8
(See below for General Cooking Times for Dried Beans, Peas, and Legumes.)
-
9
If necessary, replenish the water, so that it stays 1 inch above the top of the beans.
-
10
Halfway through the cooking time, stir in the salt.
-
11
Remove from the heat.
-
12
If you are using them right away, drain the beans, reserving the cooking liquid.
-
13
Remove and discard the onion, garlic, chile, thyme sprigs, and bay leaf.
-
14
If you are not using them immediately, allow the beans to cool in their cooking liquid before draining.
-
15
(Keep the cooking liquid to reheat the beans or to use in many of the recipes that follow.)
-
16
You can keep beans, covered and refrigerated, for up to 3 days.
