Instructions: In a soup pot (about 5-quart capacity), heat 2-1/2 quarts of water to a boil. Meanwhile, sort and rinse the beans. Add beans to the boiling water.

[1] To soak more than 12 hours ... Boil the beans for 2 minutes; remove from heat. Cover and soak 12 hours or overnight. [2] To quick soak ... Boil the beans for 3 minutes; turn off heat but keep pot on burner. Cover and soak from 1 to 4 hours. Rinse and drain thoroughly.

Place drained, soaked beans in the soup pot. Add water, oil and some salt.

Boil gently with lid tilted 20 to 25 minutes or until beans are tender.

Makes 6 cups.

Leftover beans may be packaged in freezer for 3 months.

1 cup dry makes about 3 cups cooked beans. 1 pound dry makes about 6 cups cooked.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.