Sort and Rinse

• sort beans and remove pebbles or other debris
• Rinse in water

Soak

• Place 1 pound (2 cups) beans in a large kettle; cover with 10 cups water.  cover and let stand overnight.
• OR Quick soak beans.  Boil beans for 2 minujtes then cover and let stand for 1 hour.
• OR Cook beans without soaking first.  They take longer to cook and need more water.

Cook

• Drain the soaking water.  Cover beans with 6 cups water.
• Simmer on stove for 2-3 hours or until done. (High altitude: 6-8 hours)
• OR Cook in a crock pot on high setting for 4-6 hours or until done. (High altitude: 8-10 hours)
• OR Cook in a pressure cooker for 30 minutes. (High altitude:  the same)

Cooking Tips

• Lentils, split peas, and black-eyed peas can be rinsed and cooked without soaking.
• Increase cooking and soaking time in hard water or high altitude.
• Add one tablespoon of oil during cooking to reduce foaming.
• Simmer gently to prevent skins from bursting.
• Stir occasionally to prevent sticking
• Add more water if needed as beans cook.
• Bite-taste a few beans to test for doneness.  They should be tender, but not overcooked.
• Add salt only after beans are cooked to tender.
• Don't add tomato, lemon, or vinegar until beans are cooked.
• Any of the following can be added during the last 1/2 hour of cooking:  minced onion, garlic, green pepper, diced carrots, celery, chopped tomatoes or cooked meat.

Bean Arithmetic

• 1 pound dry beans = 2 cups dry beans
• 1 pound dry beans = 5-6 cups cooked beans
• 1 cup dry beans = 2 1/2 to 3 cups cooked beans
• 1 15-oz. can beans = 1 1/2 cups cooked beans