Step 1

Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.

Step 2

Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.

Step 3

Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)

Step 4

Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).

Step 5

Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)

Step 6

Remove from heat and use them in recipes like refried beans and charro beans, or let cool completely and store in an airtight container in the fridge.