beans.com

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Drain soaking water and rinse beans; cook in fresh water or stock/water combination. In general, beans take 30 minutes to 2 hours to cook depending on variety and age.

Cook the beans on a slow simmer where just a few bubbles per second rise to the surface. Cover the bean pot but leave lid slightly ajar to allow evaporation and help concentrate the bean liquor. Add small amounts of water as needed to prevent drying out.

Spice up beans while they cook. Seasonings such as garlic, onion, oregano, parsley or thyme can be added while beans are cooking. Add acidic ingredients, such as tomatoes, vinegar, or citrus juices, only at end of cooking, once beans are tender.
 
Add salt only after beans are cooked to tender. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process.

To test for done-ness, bite-taste a few beans. They should be tender, but not overcooked.

When cooling, keep beans in cooking liquid to prevent them from drying out.

Other tips include:

A tablespoon of oil or butter added during cooking reduces foaming and boil- overs. Bacon fat or olive oil work well.

To prevent split skins, simmer very slowly and stir beans gently using a wooden spoon. Avoid overcooking.  

Because acidic ingredients can prevent beans from becoming tender, be sure to add these after beans have been soaking and fully cooked: lemon juice, vinegar, tomatoes, chili sauce, ketchup, molasses, or wine.

Since beans expand as they cook, add warm water periodically during the cooking process to keep the beans covered.
 
Stir beans occasionally throughout the cooking process to prevent sticking.

Bite test beans for tenderness. Beans should be tender, but not mushy. Test 3-4 beans.
 
Drain beans immediately after they reach the desired tenderness to halt the cooking process and prevent over-cooking.

Onions may be added at any time during the cooking process. For a stronger onion flavor, add them during the last half-hour of cooking.

Herbs and spices may be added at any time during cooking.

Add salt only after beans are cooked to tender. If added before, salt may cause bean skins to become impermeable, halting the tenderizing process.

Bean Cooking Tips