Instructions

1. Place your dried beans in the colander. Wash them under cold water and pick out any discolored or split beans. Dump the beans in a pot and add water. The water level should reach 2 inches above the beans. Place the pot on the stove and bring the water to a boil. Boil the beans for two minutes. Turn off the stove, cover the pot and let the beans soak. After two hours, drain the beans. Add more water and bring it back to a boil. Reduce the heat so that the beans simmer. Check the beans after 10 minutes. When they start to become tender, add a dash of salt. Depending on the type of bean, it can take 10 to 30 minutes for the beans to finish cooking.

2. Wash and pick over your dried beans. Place them in a pot and add enough water to cover the beans by at least 2 inches. Bring the water to a boil on the stove. Reduce the heat and let the beans simmer. Every 10 minutes, stir the beans. Once the beans become slightly tender, add a dash of salt. Cooking times vary depending on the type of bean. Lentils take approximately 20 minutes while chick peas take three to four hours.

3. Preheat your oven to 250 degrees Fahrenheit. Wash and pick over your dried beans. Place them in an oven-proof pot and add enough water to cover the beans by at least 2 inches. Bring the water to a boil. Place a lid on the pot and set the pot in the oven. After 45 minutes, stir the beans and taste them. If they are slightly tender, add salt. If they are still hard, check them every five minutes, adding the salt when they become tender. Most beans will be completely cooked after 75 minutes.