Dried beans must be soaked before cooking.
Rinse beans under cold water and discard any that are broken, discoloured or shrivelled, as well as any foreign matter, such as pebbles.
In a large, non-reactive container, cover beans with three times their volume of cold water and soak using one of the following methods:
The Long Soak: Refrigerate in water for eight hours and drain.
The Quick Soak: Bring water and beans slowly to a boil. Boil for two minutes. Remove from heat and let stand, covered, for one hour and drain.