There's nothing difficult about bean cookery since it is only a question of time. Before cooking, all dried beans need to be rehydrated by soaking. The 10- to 12-hour overnight soak is the easy and always effective method, but you can quick-soak beans by bringing them to the boil for one minute, then covering the pan and letting them sit for one hour.
After their soak, you can quickly cook them in a pressure cooker. Or you can simmer the beans in an open pot, or cook them in the microwave oven. All these methods produce a respectable and perfectly edible bean, but if you want the divine and unforgettable bean, try the overnight soak and slow-cook method.
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