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Serving for 5 people

Ingredients

Dried Beans Recipe:

1 pound dry beans, such as black, pinto, cannellini, black-eyed peas, etc.

1 tablespoon and 1 teaspoon kosher salt

Freshly ground black pepper, to taste

2 bay leaves

1 small yellow onion, finely chopped

Directions:

Rinse beans and pick them over to remove discolored ones or small stones. Put beans into a bowl with 1 tablespoon of the salt and 6 cups water and set aside to soak for 2 to 12 hours.

Drain and rinse beans. Put them in a large, lidded pot with the teaspoon of salt, black pepper, bay leaves, onion and enough water to cover them by an inch or two (about 6 cups). Bring to a boil. Skim and discard foam. Cover, reduce the heat and simmer until beans are tender and creamy inside and their skins are still mostly intact, 45 minutes for small beans to 1½ hours for large or older beans.

Serve hot with some of the cooking liquid, or store in cooking liquid in the refrigerator for about 3 days or in the freezer for a month.