Cooking Dried Beans

For black, pinto, white navy, cannellini, kidney or other beans (not lentils or split peas):

Three methods for cooking beans from dry to use in recipes. I tend to make them plain and then season in the recipes, but feel free to add onion, garlic and spices if you plan to eat them as is.

Option 1: Just cook, no soak

1. Put 1 pound of dried beans in a large (4-5 qt) pot with enough water to cover at least 3 times. 
2. Add some chopped onion if you like. No salt yet. 
3. Bring to a boil, reduce to a simmer, stir and cover. 
4. Let cook for at least 1.5 hours before you start checking them. Small beans may be close at that point, but large beans or chickpeas might take a lot longer. 
5. Check a few beans for doneness. Usually some cook more quickly than others, so don't go on just one. Repeat every 15 minutes or so until they're very close to done. 
6. If they're very close, add 1 Tbsp salt and 1 tsp black pepper. Let continue cooking another 15 minutes. 
7. Adjust seasoning. Turn off and let sit for a few minutes before serving. 

Option 2: overnight soak

1. Put 1 pound of dried beans in a large pot with enough water to cover 2 times. 
2. Let soak overnight, 8-12 hours at least. 
3. Drain the water and cover again 2 times with cold water. 
4. Cook for about one hour, checking for doneness after 45 minutes. 
5. When they're almost done, stir in 1 Tbsp salt and 1 tsp black pepper. 
6. Let cook 5-10 more minutes until done and turn off heat. Let sit for a few more minutes before serving. 

Option 3: quick soak (one or two hours before cooking)

1. Put 1 pound beans in a large pot and put in enough water to cover 2x. 
2. Bring to a boil, TURN OFF pot and let sit for one hour or more. 
3. Drain water, cover beans again with fresh water. 
4. Bring to a boil, then simmer for about an hour, checking after 45 minutes. 
5. When they're nearly done, add 1 Tbsp salt and 1 tsp pepper. 
6. Let cook until completely done, then turn off heat and let sit for a few minutes before serving.