Beans from scratch
dry black beans
1 pound(s), or other varieties such as kidney, chickpeas, cannellini or pinto
3 medium clove(s), peeled
- Place beans in a sieve and rinse under cool running water; drain.
- Transfer beans to a large pot; add enough water to cover by 4 inches. Add garlic, bay leaves, and salt and bring to boil over high heat. Reduce heat and cook, partially covered, at gentle simmer, until beans are just tender, 45 minutes to 2 hours, depending on variety of beans. Remove from heat and let cool to room temperature. Transfer beans with their liquid to airtight containers. Refrigerate up to 4 days or freeze up to 3 months.
- Serving size: 1/2 cup