I wrote this up for our CSA newsletter back in June, but figured I'd post it here as well: how to cook dried beans . Beans are a healthy addition to a diet; they’re an excellent source of protein, fiber, B vitamins, and iron. Because they’re high in carbohydrates, they’ll up your energy level. And they’re low in fat. But you can’t just take dried beans and cook them. You have to soak them, most of them anyway. Lentils, split peas and black-eyed peas do not need to be soaked before cooking. Here’s a quick how-to... Before you start, pick through the beans, tossing out any discolored or shriveled beans or any foreign matter, such as rocks. Rinse well. If you have overnight, there’s the Slow Soak… In a large souppot, cover 1 pound dried beans with 10 cups water. Cover and refrigerate overnight or at least 6-8 hours. Drain and rinse the beans. If you’re pressed for time, but still have 2-3 hours, use the Hot Soak… In a large souppot, bring 10 cups water t...