After soaking, drain and rinse the beans and add to a stockpot. Cover the beans with three times their volume of fresh water. Add herbs or spices as desired. Bring to a boil. Then reduce the heat and simmer gently, uncovered, stirring occasionally, until tender. The cooking time depends on the type of bean, but start checking after 45 minutes. Add more water to keep the beans from becoming dry.
More cooking tips:
- Add salt or acidic ingredients, such as vinegar, tomatoes or juice, near the end of the cooking time, when the beans are just tender. If these ingredients are added too early, they can make the beans tough and slow the cooking process.
- Beans are done when they can be easily mashed between two fingers or with a fork.
- To freeze cooked beans for later use, immerse them in cold water until cool, then drain well and freeze.
- One pound of dried beans yields about 5 or 6 cups cooked beans. A 15.5-ounce can of beans equal about 1 2/3 cups beans, drained and cooked.