How To Cook Beans

Soaking beans overnight reduces the "gas" effect and makes them more digestible.

1 bag of beans (black beans, pinto beans, kidney beans, cannellini beans, pink beans, chickpeas)
1 carrot, peeled, but into thirds
1 stalk celery, cut into thirds
1/2 onion
1 clove garlic
1 bay leaf
a sprig of thyme (rosemary is great with cannellini beans)
One 2" piece kombu, rinsed

Soak beans overnight in a bowl, covered with water to 3 inches above the surface of the beans.  Beans will double in size.  Rinse and drain.  

Place beans in a large pot, along with carrot, celery, onion, garlic, bay leaf, thyme and kombu.  Add enough water to cover the beans by 3 inches.  Cook until tender (length of time to cook depends on the type of bean, and how old the beans are; I made black beans and cannellini beans, which took about 45 minutes).

This printable recipe is from Jeanette's Healthy Living.