INGREDIENTS
1 lb. dried beans*
5 tsp. kosher salt
18 cups water, divided
PREPARATION
• Rinse and pick through the dried beans, removing any rocks or fragments.
• In a large container, stir the salt into 8 cups water. Soak the beans in the salt water at room temperature 8 to 24 hours.
• Drain and rinse the beans, then place them in a 6-quart slow cooker with 10 cups fresh water. Cover and cook until tender, 3œ to 4 hours on high or 6 to 7 hours on low. Use immediately or freeze up to 3 months.
*Black beans don’t need to be soaked before cooking.
This article appears in December 2017.