How to Cook Beans

For black beans, white beans, red beans, garbanzo beans:

1. Place the beans in a large bowl. Discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or over overnight. Drain and rinse well.
2. Place the beans in a large pot and cover with 2 inches of water. Bring to a gentle boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add 2 teaspoon sea salt and desired aromatics. Continue simmering until tender but not mushy, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans. I typically check them every 30 minutes. If they start to look dry, add a bit more water to the pot.
3. When the beans are tender, discard the aromatics. Season to taste with more salt and pepper. Store cooked beans in the fridge for up to 5 days or freeze for several months.

For adzuki beans:

1. Skip the soaking process. Rinse, then place the adzuki beans in a large pot. Cover with 2 to 3 inches of water and simmer for 30 to 45 minutes with desired aromatics and sea salt. Season to taste.

For split peas:

1. Skip the soaking process. Rinse, then place 2 cups split peas in a large pot with 4 cups of water and 1/2 teaspoon sea salt. Bring to a boil, then reduce to a simmer, cover and cook until soft, 25 to 40 minutes. Season to taste. Split peas will become mushy in texture, similar to red lentils. They're great for thickening soups and stews.