Instructions

1. Spread your dried beans out on a cookie sheet, table or counter. Sort through them and pick out any stones or beans that look shriveled or discolored.

2. Add beans to a colander and rinse them thoroughly to remove any dirt, pesticide residues and other debris.

3. Pour the beans into a large mixing bowl and add enough water to cover them, plus an additional 2 to 3 inches.

4. Soak the beans on a cool counter top or in your refrigerator for at least six hours.

5. Pour the beans into the colander and give them a quick rinse to wash away any loose skins.

6. Pour the black beans into your slow cooker and add enough water to cover them, plus 2 to 3 inches.

7. Cook on low for eight hours at altitudes under 3,500 feet above sea level. Add one hour for every additional 4,000 feet above sea level. If you do not know your precise altitude, taste your beans after the first eight hours, then each additional hour, to check for tenderness.

8. Pour tender beans into a colander to drain off any excess water. Use immediately. Store cooked black beans for up to one week in the refrigerator or up to six months in the freezer.