1/2 c Dried beans; (90 g); your
-preference
Salt; to taste
Other seasonings; to taste
The night before:
Place the beans in a pot and cover them in water. The water level
should rise to a couple of inches above the beans.
Let the beans soak overnight.
The next day:
Drain the water and rinse the beans.
Refill the pot, leaving at least a couple inches of water above the
beans.
Bring the water to a boil. Salt and season the water.
Optionally, cover the beans with a drop-lid or otoshibuta to keep
them from jumping around.
Boil, supervised, for about an hour. If too much water boils away,
add some more. (You can keep a smaller pot boiling alongside the
beans so you have already-boiling water ready to add. This will keep
the boil from dying.)
Once the beans have reached your preferred softness, remove from heat
and drain.
You can use them immediately, or you can let them cool and store them
in the fridge or freezer for later.
Notes:
* 1/2 cup of dry beans is roughly equivalent to one 15 oz can, once
cooked.
* The beans will about triple in volume by the time they're done
cooking.
* If freezing, preserve some of the water the beans boiled in and
freeze it along with the beans. This helps prevent freezer burn.
