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1
Pour the beans into a colander and pick over them to remove any debris.
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2
While you rinse the beans under cool water, run your fingers through them to find and rinse away any clumps of dirt.
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3
For a quick soak: Place the beans in a 4 1/2-quart Dutch oven or soup pot and add water to cover.
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4
Place the pot over high heat, cover, and bring to a boil.
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5
Then remove the pot from the heat and let the beans soak for 1 hour.
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6
For an overnight soak: Place the beans in 4 1/2-quart Dutch oven or soup pot.
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7
Cover the beans with water and cover the pot.
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8
Let the beans soak for 12 hours.
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9
Drain the beans, discarding the soaking water.
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10
Return the beans to the pot and add 6 cups water, the salt, and the ham (if using).
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11
Place the pot over high heat, cover, and bring to a boil.
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12
Uncover, reduce the heat to low, and simmer the beans until they reach the desired tenderness, 1 1/2 to 2 1/2 hours.
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13
Add more water if necessary to keep the beans covered during the cooking time.
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14
Remove the beans from the heat and set them aside to cool or to use in a recipe.
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15
Discard the ham pieces.
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16
The beans can be covered and refrigerated for up to 4 days or frozen in 1-cup batches for up to 1 month.
