Basic Home-Cooked Beans

• 1 lb uncooked beans, rinsed and picked over.  Good multi-use choices are cannellini, chickpea, black, great northern, and pinto.  Remember that if you’re doing any red bean, especially kidney beans, put them in a pan, cover them with water and boil for about 10-15 minutes to get rid of any toxins.  Then drain them and put them in the slow cooker.
• water or broth – enough to cover the beans by at least 2″-3″
• 1 tsp salt (this has been debated by cooks, but the consensus seems to be to go for it and add it early on) – plus more to taste, once the beans have cooked
• 1 onion chopped and 2 cloves of garlic, peeled and halved (optional – but great if  you have them)

If you’re using the slow cooker, add all of the ingredients, including the 1 tsp salt, to the slow cooker, cover, turn to HIGH.  Check the beans every hour or so, stir, and add more liquid if necessary.  The beans should be done in 2-5 hours, depending upon the type of bean, etc.

If you’re using a pot on top of the stove, add all of the ingredients, including the 1 tsp salt, to the pot, bring it all to a boil, then turn the heat down to low, partially cover, and let the beans cook – just barely simmering.  Check every hour or so, stir, and add more liquid if necessary.  Beans done this way may take 3-4 hours to cook.

When the beans are cooked, taste and add more salt, as needed

The beans will keep in the refrigerator for 3-4 days and will freeze well.  Because it’s a bit of a time-consuming process, make your beans on the weekends, if you’re away from home during the weekdays.