Cook a huge pot of beans on Sunday for meals throughout the week!

You can use any dried beans, white, black, etc. I used some really crappy/old beans I had hence you see a lot of broken up beans. But the method below will accomplish perfectly cooked beans if you start with great beans. I personally will eat any bean.

How to:

I soak mine overnight (covered with 2 or 3 inches of water), drain, carefully move to my 6 quart enameled dutch oven, cover with water, add an onion cut in half, two garlic cloves, two peppercorns, two tablespoons of kosher salt, and bring to a boil over medium high heat. 0nce boiling, lower to a simmer and cook until tender or reached a desired temperature. You might need to add a cup or two of water if you evaporated too much.

Pro Tip:

Be gentle! Don’t stir or agitate the beans too much. This is very important if you want to keep the beans intact as much as possible. This is one of the main reasons you want to focus on controlling the heat.

I use mine throughout the week for different meal and applications. If you want to eat yours you can add many more things to enhance the flavor. Think fats, peppers, spices, herbs, cured meats, and so on!