Step 1

Combine the beans, water, onion, carrot, bay leaf, salt and parmesan rind, if using, in a saucepan with a lid.

Step 2

Bring it to a boil and then reduce to a simmer. Cook partially covered over low heat until the beans are consistently tender, about 1 1/2 hours. (If your beans are soaked, reduce the cooking time to 45 minutes.) Be sure to sample at least 3 of the beans for doneness before removing them from the heat.

Step 3

Use immediately, refrigerate for up to 4 days or freeze for up to 3 months.

Step 4

Combine the beans, water, onion, carrot, bay leaf, salt and parmesan rind, if using plus 1 tablespoon vegetable oil to prevent foaming into the pot of a 6-8 quart pressure cooker. Align the lid and seal it completely.

Step 5

Place the pot over high heat until the pressure is reached. Reduce the heat to low and maintain steady pressure for 35 minutes.

Step 6

Remove the pot from the heat and allow the pressure to release naturally. Remove the lid and check the beans. If the beans are slightly underdone, just leave off the lid and bring them to a boil. Then, simmer until they’re tender.

Step 7

Use immediately, refrigerate for up to 4 days or freeze for up to 3 months.