How to Cook Beans

Dried beans, when prepared accordingly, can be one of the most delicious meals for anyone.

If the beans are cooked appropriately, then they should be harder on the outside, and on the inside they should be softer, mushy and sponge-like.
This combined with the natural quality of the beans creamy flavor, gives you the familiar and irreplaceable scent and taste of finely cooked dried beans.

Dried beans have a richer organic taste and hgiher nutritional value than canned beans.
Canned beans are great for the purpose of usage preservation and they really only need to be warmed, but when it comes to comparing mushiness and pure flavorful texture, they are no match for the cooked dried beans. And, the dried beans are less expensive than the canned beans in the most cases.

How to cook the best beans possible every time :

1. Soaking the beans :
Although many people avoid this step, it truly makes a great difference in quality and makes the cooking decidedly faster. All you need to do is soak the beans in a pot of water and leave it overnight, so that the next day you can enjoy the full-flavored cooked beans. Just leave them for the refrigerator for the night, and you are ready to cook them the next day. If you forgot to soak the beans the day before, you can get a close enough effect by putting the beans in the pot and bringing them up to a boiling temperature, and lastly turning off the heat.
They can soak for about 30 minutes, and then draining them of the excess water will finish it off.
2. Simmering for perfect results :
Once you are ready to cook the beans, you can pull them out of the refrigerator and drain them. After that you can place them into a different pot, and fill the pot with water. Turn the heat on and wait for the water to start simmering, because preventing the beans from boiling will give you much more appealing beans, and it will also prohibit the beans from falling apart. Put in a small amount of salt into the mixture shortly after.
3. Aromatics magnify the flavor :
This is when the true taste starts shaping up. Besides the salt, other key components like garlic, various types of onions, shallots and different other spicy mixtures create an amazing mash of separate flavors. Herbs like bay leaf, rosemary and thyme contribute as well, providing lavishing aroma for the tasty beans. After about 1 hour of simmering you can add more salt.
4. Additional cooking for the extra taste :
Then after about half an hour to an hour, when the beans are properly cooked and deemed edible, you can turn the heat off and start seasoning the beans for supreme flavor. Now you can salt more intensely, and put in ingredients like lemons and tomatoes as well. When tasting, after you have added seasoning, it is better to try the liquid than the beans, because it takes an additional half an hour before eating for all the beans, to absorb all of the extract sweetness. If you want to store the beans for later use, leave them to cool down fully in their liquid, in whic you cooked them in.

Because the beans are great to eat even after freezing, you can leave them in the refrigerator for some other day. And the cooking liquid can be used even after you have eaten the beans, thus serving as a great seasoned mixture for a stew or a soup, and even pasta sauce.