To Cook: Sort and rinse. Add 1 part beans to 3 parts water and soak overnight. Drain well, then cover beans with fresh water or stock (again at 1:3 ratio). Bring to a boil, reduce, and simmer for about 1-2 hours, or until tender.

Drain, season as desired, and serve. Test frequently during cooking, then come to your own decision about when beans are tender and taste "done." Remember, intended use dictates desired tenderness. It is better to cook beans to a firm stage for salads, freezing, and longer-cooking recipes.

If you plan to puree or mash the beans, cook until very soft. *Cold soaked and cooked at a very gentle simmer, beans should retain most of their nutrients.