Please note that this beans have not been pre-washed and might contain pebble stones. You might want to go through them and identify impurities in the beans. Look for beans that are high discoloured or shrivelled and remove them. Ensure you take enough time to go through all the beans so no stones, impurities, or unwanted materials remain. Then you can start the cooking process.
How to soak beans
The easiest way to soak beans is to cover 500g of beans with 8 cups cold water in a big pot or Dutch oven and let them sit overnight. For same-day results, combine the beans and water in the pot and bring to boiling. Reduce heat and simmer for 2 minutes. Remove from the heat and let stand, covered, for 1 hour. Drain and rinse the beans well.
Tip: Add a pinch of salt to the soaking water to make the beans softer. Make sure to rinse the beans well since salt will toughen the beans as they cook.
How to cook dried beans
Place the soaked and rinsed beans back in the pot and cover with 8 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 75 to 90 minutes or until tender, stirring occasionally.
Tips: To speed up cooking, add ½ teaspoon baking soda to the cooking water.
For the best flavor and texture, cook beans the day before they are served and allow them to cool in their cooking liquid, use ½ teaspoon of Epazote paste while cooking. This allows more time for the flavor to develop and for the beans to soak up some of the liquid. Though it's ideal to soak the beans until the water is cool, you don't have to cool completely before draining.