1 pound dried beans (any kind but lentils, split peas, or peeled and split beans), washed and picked over
Salt and freshly ground black pepper
Steps
Put the beans in a large pot with a tightly fitting lid and cover with cold water by 2 to 3 inches. Bring the pot to a boil and let it boil, uncovered, for about 2 minutes. Cover the pot and turn the heat off. Let the beans soak for about 2 hours.
Taste a bean. If it’s tender (it won’t be done), add a large pinch of salt and several grinds of black pepper. Make sure the beans are covered with about an inch of water; add a little if necessary. If the beans are still hard, don’t add salt yet, and cover with about 2 inches of water.
Bring the pot to a boil, then adjust the heat so that the beans bubble gently. Partially cover and cook, stirring infrequently, checking the beans for doneness every 10 or 15 minutes, and adding a little more water if necessary. If you haven’t added salt and pepper yet, add them when the beans are just turning tender. Stop cooking when the beans are done the way you like them, taste and adjust the seasoning, and use immediately or store.
Herbs or spices: A bay leaf, a couple of cloves, some peppercorns, thyme sprigs, parsley leaves and/or stems, chili powder, or other herbs and spices
Aromatics: An unpeeled onion, a carrot, a celery stalk, and/or 3 or 4 cloves of garlic
Stock: Chicken, beef, or vegetable stock, in place of all or part of the water
Other beverages: A cup or so of beer, wine, coffee, tea, or juice
Smoked meat: Ham hock, pork chop, beef bone, or sausage, fished out after cooking, the meat chopped and stirred back into the beans
