Tips:

1. Add 1 tbs. oil when cooking dried beans to reduce foaming.
2. Add salt or acidic ingredients (such as tomatoes, lemon juice, vinegar) after beans have been cooked because they slow the softening process.

Stovetop:

1. Cover beans with water—approximately 6 c. water for 1 lb. (2 c.) beans.
2. Cover and simmer for approximately 3 hours. Add water as needed.

Crockpot:

1. Cover beans with water—approximately 6 c. water for 1 lb. (2 c.) beans.
2. Cook on high for approximately 6 hours or low for 12 hours.

Pressure cooker:

1. Fill only 1/3 full of beans. [Usually 1 lb. (2 c.) works well.]
2. Add water to cover, leaving at least 2 inches headspace.
3. Add 1 tbs. oil to reduce foaming.
4. Cover and cook according to pressure cooker directions.
(The timing will be different for each kind of bean; you will need to experiment to get the texture you want. Generally, great northern beans require 15-20 min., small reds require 20-25 min., and pinto and black beans require 30-35 min.) (Do not pressure cook lentils or split peas.)

Lentils and split peas:

1. Cover with water—approximately 5 c. water for 2 c. lentils or peas.
2. Cover and simmer for approximately 30 min. Add water as needed.