Basic Preparation of Dried Beans

Wash the beans in cold water, drain in a colander, pick over for duds (shriveled, broken, or discolored beans); put them in a pot and cover with two inches of fresh cold water. Soak in a cool place overnight; they may ferment in a warm spot, so don’t leave them on the back of the stove near a pilot light. If you forgot to do this the night before, there is still hope. Proceed as above, but bring the beans to a boil for 1 or 2 minutes. Turn off heat, cover, and let stand at least 1 hour before continuing with your recipe. This jazzed-up soaking system makes the beans take a bit longer to cook than those soaked overnight. But all dried beans, even those of the same variety, vary enormously in their cooking times. It’s best to keep an eye on them as they bubble along lest they turn to mush. And if they do, they still have prospects: purée them, improvise on the seasonings, and you have soup.