1 pound (about 2 cups) dried beans
3 quarts water
Bring the water to a rolling boil over high heat. Do not add salt yet!
Rinse beans in a bowl of cold water and discard debris. Drain, and add to the boiling water. Return to a boil, and boil for 2 minutes. Remove from heat, and let soak for 1 hour.
When the hour is up, return to the heat and bring to a simmer. Skim off any frothy scum that may float to the surface. Simmer gently, uncovered, until the beans are just tender, about 1 hour for small beans, 1 ½ hours for Great Northern. Add more boiling water if necessary to keep the beans covered. Add salt to taste at the end of cooking time, not before, as it can inhibit the softening process. Leave the beans in their cooking liquid until ready to use, then drain.
The cooked beans can be refrigerated for 3 days, or frozen. Two-cup containers, the approximate equivalent of a 15-ounce can, are usually the most practical.
Thanks, Gluten Free Living Magazine