Regular Soak: Sort and wash beans; place in a Dutch oven or a large saucepan. Cover with water 2 inches above beans; let soak overnight. Drain beans well before cooking.
Quick Soak: Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; bring to a boil and cook 5 minutes. Remove from heat; let stand 1 hour. Drain well.
To Simmer: Combine soaked beans, seasoning, and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender.
Other Cooking Methods: Bake after soaking.
Serving Suggestions: Lima and navy beans may be served with catsup, Drawn Butter, Lemon-Butter Sauce, or any sour cream sauce; pinto beans may be served with Basil Vinegar, Hot Pepper Sauce, or Mason County Relish.
Oxmoor House Homestyle Recipes