Soak all dried beans over night with cold water covering beans with at
least 2 inches deeper than beans. Beans will expand. OR quick soak
method: bring beans to the boil in water 2 inches deeper than beans and set
aside for at least an hour. Beans are not as tender with quick soak
method. Also I have had red beans simply come out of their skins!
Wash until water is clear. Then cook whatever recipe you like. I cook
with spices: onion, garlic, oregano, basil. Minimum: 2 hours for stove top
simmer and firm beans. I usually cook 3 hours and, if it's soup, 4 hours!
No salt needed with spices or do not add salt until near the end of the
cooking time. Cooking time varies because old beans and larger quantities
(more than 1 lb dried beans) take longer to cook. Beans can be frozen in
portions for future meals. (Cook on Saturday or Sunday for the whole
week!) Enjoy!