Start by sorting and rinsing the beans. If you want faster and more even cooking, soak them in water first. The USDA lists both overnight soaking and a hot-soak method, which gives you a few different ways to get the beans ready for the pot.
After soaking, drain the beans and cover them with fresh water. Bring them to a boil, then lower the heat and let them simmer gently until they are tender. The exact time depends on the type of bean, how old it is, and whether it was soaked first, so use tenderness as the real test instead of the clock alone.
Salt and acidic ingredients can be added too early or too late depending on the recipe, but the safest simple approach is to cook the beans first until they are almost done, then season them to taste. If you want less guesswork, cook a larger batch and freeze extra portions.
A reliable dried beans is a small investment that makes this easier: dried beans.
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