a. Place the dried black beans in a large bowl or pot.

b. Pick through the beans to remove any debris, damaged beans, or stones.

c. Rinse the beans under cold running water to remove any dirt or dust.

d. Add enough water to the bowl or pot to cover the beans by about 2-3 inches.

e. Allow the black beans to soak for at least 4 hours, or preferably overnight. Soaking helps reduce cooking time and makes the beans more digestible.

a. After soaking, drain the soaking water from the beans.

b. Rinse the black beans thoroughly under cold running water to remove any remaining starch and to help reduce gas-producing compounds.

a. In a large pot, add the rinsed black beans.

b. Add enough water to the pot to cover the beans by about 2-3 inches.

c. Optionally, season the cooking water with salt, herbs, or spices for added flavor.

d. Bring the water to a boil over high heat.

e. Once boiling, reduce the heat to a gentle simmer.

f. Cover the pot and let the black beans simmer for about 1 to 1.5 hours or until they are tender. Cooking times may vary depending on the age and size of the beans, so check for doneness by tasting them.

g. If you notice any foam or scum rising to the surface during cooking, you can skim it off with a spoon and discard it.

a. To check if the black beans are done, take a few and gently press them between your fingers. They should be tender but not mushy.

b. If they are not yet tender, continue simmering and check them every 10-15 minutes until they reach the desired level of tenderness.

a. Once the black beans are cooked to your liking, drain them in a colander or strainer.

b. They are now ready to be used in your favorite recipes, such as soups, stews, salads, burritos, or as a side dish.