Most beans require soaking, because it helps your body to digest them easier, and it also cuts the cooking time dramatically. Beans that DO NOT require soaking include Adzuki, Black Soybeans, and Black-Eyed Peas, however soaking them for as little as an hour and then rinsing them will speed up their cooking process and will eliminate some of the stomach discomforts associated with beans.
HOW TO START
Measure 1 cup dry beans
Lay them out on a dry flat surface and look for rocks, stones and dried, withered and discolored beans, which should be discarded. If you find that you’re picking out MOST of your beans during this process, then chances are your batch is old.
Measure triple the amount of water as beans, in this case 3 cups, or more if desired and cover them to soak.
Beans should be soaked overnight or for at least 6-8 hours. You can change the water once or twice if you like and replace it with the same amount of water for the remaining period of time.
Once the beans finished soaking, drain and rinse the soaked beans several times.
Now you are ready to start cooking the them.
Use 3 cups of water for every 1 cup of beans.
Add seasonings to a heavy saucepan with a lid or a crook pot.
PLEASE NOTE that you should not add salt or any acidic foods such as vinegar or tomatoes because they will halt the bean cooking process, so they may never soften no matter how long you cook them. This includes veggie broth which contains sodium.
Bring to a boil, reduce the heat and simmer, covered, until tender. Add water as needed so that the beans are always covered with liquid as they cook. Beans are done to perfection when you can easily smash one between your tongue and the roof of your mouth. Drain and add salt and tomatoes at this time for additional taste.