1. Soaking:

• Place the dry beans in a large bowl and cover about 6-7 cups of cold water.
• Allow soaking overnight.
• Drain and rinse a few times.
• Place the beans & water in a large pot. Bring to a boil, turn heat to med-low, lid and simmer covered.

2. Cook the beans between 50-90 Minutes (* see notes)

During Cooking:  While the beans are cooking, check periodically to make sure the beans have enough water. If the surface of the waterfalls below the beans, that’s too far. Add more boiling water when needed to keep the beans hydrated.

• Test your black beans between your two fingers by squeezing them. When tender but firm, not mushy, they are ready.
• Cool down the beans and store them in an airtight container in the fridge between 3-5 days or in the freezer, inside a ziplock bag for up to a month.