Ingredients
2cupsdry beans
water
Preparation
Place beans in a large pot and fill the pot with cold water 1-inch above the beans. Refrigerate overnight (or up to 12 hours).
Drain beans and rinse in cold water. Cook as directed below.
Place beans in a large pot and fill with water 1-inch above the beans.
Boil for about 3 minutes.
Turn the heat off and let them stand for at least 1 hour (or up to four hours).
Drain beans and rinse in cold water. Cook as directed below.
Place drained and rinsed beans in a large pot.
Fill with water or broth and bring to a boil. Reduce heat to a simmer and cook covered for about 90 to 120 minutes or until tender (or for about 5 to 7 hours on high in the slow cooker).
Place unsoaked beans in a slow cooker and cover with broth or water. Cook about 5 to 7 hours on high until beans are tender.
