Step 1

Preheat oven to 375°F and center the oven rack.

Step 2

Sort DRIED BEANS to remove any unwanted pieces, then rinse.

Step 3

Place beans in dutch oven or heavy soup pot with a heavy lid.

Step 4

Add SALT and enough WATER to cover the beans 2" above their surface.

Step 5

Cover and bake dried beans for 2 hours.

Step 6

Carefully remove pot and test beans for doneness. If they're not soft and creamy, top off the water until it reaches the surface of the beans, cover the pot, and continue baking in 15 or 30 minute intervals until desired consistency is reached.*Final cook time depends on the age of the dried bean; i.e., how long the dried beans sit on the retail shelf and/or your pantry.

Step 7

If you want to drain the cooked beans, consider capturing the bean juice, also called aquafaba, and use it for other recipes.

Step 8

Store cooked beans in an airtight container up to five days in the refrigerator or freeze up to 3 months (or longer, if vacuum sealed).