DRIED BEANS

Ingredients

• 1 pound Dried beans (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Baking soda (Used if beans are old and hard. Originally soda. Substituted with baking soda.)
• 1 tablespoon Salt (For each quart of beans. Quantity estimated (not specified in original recipe))
• 8 cups Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Carefully inspect the dried beans, removing any dirt or small pebbles. Rinse the beans thoroughly under cold water.
2. 2Place the cleaned beans in a large bowl and cover them with plenty of cold water. Allow the beans to soak overnight, or for at least 8 hours.
3. 3In the morning, drain the soaking water from the beans. Place the beans in a large stew-pan or pot and add fresh cold water to generously cover them. Bring the water to a boil over medium-high heat, then drain the beans again.
4. 4If the beans are old or hard, add 1/2 teaspoon of baking soda to the water in which they are soaked overnight, and also to the first water in which they are boiled.
5. 5Return the drained beans to the stew-pan and cover generously with boiling water. Add 1 tablespoon of salt for each quart of beans. Cook slowly, with the cover partially off the stew-pan, until the beans reach the desired tenderness. For stewed or baked beans, stop cooking when the skins begin to crack. For beans served with a sauce, cook until perfectly tender but not broken or mushy. For purées and soups, cook until very soft.