Place rinsed beans in a large bowl, add 8 cups cold water and optionally 1/4 tsp baking soda. Cover and soak at room temperature for 8–12 hours. Beans will expand.

Quick-soak alternative

If short on time: put rinsed beans in a pot, cover with 6 cups water, bring to a vigorous boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and proceed.

Cooking Aromatics & Liquid

Drain and Rinse

After soaking, drain the soaking water and rinse beans well under cold water. This removes oligosaccharides and any baking soda residue.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil or butter over medium heat. Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery. Cook, stirring occasionally, 6–8 minutes until softened and beginning to brown. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Add beans and liquid

Add the drained beans to the pot with the aromatics. Pour in 6 cups water or low-sodium broth to cover beans by about 1–2 inches. Add 2 bay leaves. Bring to a gentle boil, then reduce heat to low so the liquid simmers gently (small bubbles).

Simmer until tender

Partially cover the pot and simmer gently 45–90 minutes depending on bean type and age. Check for doneness after 45 minutes. Stir occasionally and add additional hot water or broth if needed to keep beans covered. Remove any foam that forms with a spoon.

Seasoning & Finish

Salt near end of cooking

When beans are nearly tender (10–15 minutes before desired softness), add 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Continue simmering until fully tender but not falling apart.

Adjust texture and flavor

If you prefer a creamier pot, mash a cup of the cooked beans against the side of the pot with a spoon and stir to thicken the broth. Taste and adjust seasoning. Stir in 1 teaspoon apple cider vinegar or lemon juice to brighten flavors.

Finish and serve

Remove and discard bay leaves. Sprinkle chopped parsley or cilantro (about 2 tablespoons) over the beans. Serve hot as a side, over rice, in tacos, or cooled for salads. Store leftovers in an airtight container in the refrigerator up to 4–5 days.