Ingredients
1lbbeans,dried, such as chickpeas, great northern, cannellini, navy, or black beans
water
4tspkosher salt,divided
Preparation
Pull out and discard any small stones or wrinkled or broken beans.
Place the beans in a bowl. Cover with 2 to 3 inches of water. Cover and leave on the countertop until you are ready to cook them the following day. Drain the water. Rinse the beans.
In a large pot set over medium-high heat, add the beans and cover them with water until it reaches about 3 inches above the beans.
Bring the beans up to a boil, then reduce the heat to a gentle simmer. Leave the pot uncovered and cook.
After about 40 minutes, check a bean to taste it. Continue cooking until the beans are creamy but intact for about another 20 to 50 minutes.
Serve when ready.
