Here are the ins and outs of getting the perfect batch of beans every time.
First, sift through the beans, looking for any that are off-colored, shriveled, or damaged. Also keep an eye out for small stones.Step 3: Soak, if Desired, Then Drain
Salt the soaking water well; it should taste pleasantly salty. Then let stand at room temperature for at least four and up to eight hours. If soaking for longer than eight hours, move the beans to the refrigerator to prevent them from fermenting. Don't soak the beans any longer than 24 hours.If you don't have time for a longer soak, use this quick-soaking method: Cover the dried beans with ample water and season with salt .
Bring the water to a boil, then reduce to a gentle simmer. A gentle simmer is important because you don't want to agitate the beans too much as they cook, lest they bounce against each other and break.
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