Cooking Dried Beans

Soak beans overnight in plenty of salted water, about 1 tablespoon of salt per litre. Salt doesn't keep beans hard; it softens the skins so fewer split. Drain, cover with fresh water by 5 cm, and add an onion half, garlic and a bay leaf. Bring it to a boil, then hold it at a gentle simmer, partly covered. Most beans take one to two hours. Taste five beans, not one: they should all be creamy all the way through. Acid, like tomato or vinegar, keeps beans firm, so add it after they're soft.