Ingredients:
1 lb. dried beans (black, pinto, kidney, chickpeas, etc.)
Water
1-2 tsp. salt
Optional additions:
1 tsp. black pepper
1-2 medium onions, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
Equipment:
Cooktop OR slow cooker
Large bowl
Large pot
Measuring spoons
Directions:
Cooktop Method
- Add beans to a large bowl or pot and cover with at least 2 inches of cold water. Soak overnight or for at least 10-12 hours.
- Drain and rinse the beans. Add to a large pot and cover the beans with at least 1 inch of water. Add any optional ingredients to give more flavor. Save the salt until after the beans have cooked. Bring to a boil over medium-high heat.
- Once a boil is reached, adjust the temperature to bring the beans to a low simmer.
- For firmer beans, do not cover the pot. For softer beans, place a lid slightly ajar over the pot.
- Cook gently for 1-3 hours, and check frequently until beans have reached desired tenderness. You may need to add extra water to keep the beans submerged. Some beans, like chickpeas, take longer to cook, as do older beans.
- When beans have reached desired tenderness, add salt to taste.
Slow Cooker Method
- Add beans to a large bowl or pot and cover with plenty of cold water. Soak overnight or for at least 10-12 hours.
- Drain and rinse the beans, then add them to a slow cooker with any optional ingredients to give more flavor. Cover with plenty of water.
- Set the slow cooker to either high for about 4 hours for firmer beans, or low for about 8 hours for more tender beans.
- When beans have reached desired tenderness, add salt to taste.
Note: Firmer beans are best for salads or cold dishes. More tender beans are best for stews and tacos.