Master Recipe for Cooking Dried Beans

1. 1

   Sort through the beans to pick out any random stones or sticks among them, then rinse and drain the beans.

2. 2

   In a large bowl or pot, dissolve 3 tablespoons of the salt in 4 quarts of water.

3. 3

   Add the beans, stir, then cover and soak overnight at room temperature.

4. 4

   The next day, drain the beans and rinse them.

5. 5

   In a large saucepan or stockpot, combine the beans with 7 cups of cold water.

6. 6

   Stir in the remaining 2 teaspoons salt.

7. 7

   Bring the mixture to a boil, skimming the scum that rises to the surface with a skimmer or slotted spoon (that scum is protein solids).

8. 8

   Reduce the heat to a simmer and simmer the beans, regularly skimming the scum, until no more scum rises to the surface.

9. 9

   Add the onion, carrot, celery, garlic and thyme, then simmer for 30 to 60 minutes, or until the beans are just tender.

10. 10

    Drain the beans, reserving the cooking liquid (if desired) and discard the onion, carrot, celery and thyme stalks.

11. 11

    Use the beans in recipes or freeze them in 1- or 2-cup portions.

12. 12

    Slow Cooker Method.

13. 13

    Soak the beans as described above, then drain and rinse them.

14. 14

    In a slow cooker, combine the beans with the 2 teaspoons of salt, onion, carrot, celery, garlic and thyme.

15. 15

    Add enough water to cover the beans by 1 inch, then cover and cook on high for 4 to 6 hours, or until completely tender.

* Per serving · 4 servings · Values may vary.