Vineyard Kitchen
Yield 4 to 5 cups
- 1 pound dry beans, about 2 cups
- Water
- 1 bay leaf, fresh or dried
- Salt
1. Put the beans in a bowl, pick out any stones, and cover with cold water by 4 inches. Soak the beans overnight in a cool area of your kitchen or in the refrigerator.
2. Drain the beans and rinse. Transfer them to a pot and add water to cover by 4 inches. Add the bay leaf. Bring the beans to a boil and skim off the foam. Cook for 30 minutes then season with 1 teaspoon of salt. Continue to cook for 15 to 20 minutes more until the beans are very tender but not mushy. Cool the beans in their cooking liquid. Store in the refrigerator if you will not be using them immediately.
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