Measure out the amount of dry beans you desire to cook. One cup will expand two-and-a-half to three times when cooked. Spread beans on a white plate. Remove any small stones and damaged or broken beans.
Place the sorted beans in a bowl and cover with cold water. Swish around and remove any beans that float to the top. Pour off water. Repeat rinsing once more or until the water runs clear. Place beans in a colander or strainer and rinse under cold water. Rinse out the bowl and place the beans in it.
Most beans require several hours of soaking. See Soaking Time Chart below. For every cup of dry beans pour three cups cold water over. Let beans soak for specified time. Discard soaking water when done (or water your plants with it), as the beans release enzymes into the water that may cause digestive problems.
Place soaked beans and water in a heavy pot. For every cup of soaked beans add 3 cups of water. A small, 2 inch long piece, of EDEN Kombu can be added to facilitate cooking. The minerals in kombu aid in digestion of beans. Bring to a boil. Reduce the flame to medium-low and simmer 10 minutes, skimming off and discarding any foam. Cover the beans and simmer on low following the Cooking Time Chart below. If more water is needed during cooking, add a small amount as needed to just keep the beans covered.
Do not add sea salt at the beginning of cooking; it will prevent the beans from cooking properly. Wait until the beans are tender before adding salt. Tomatoes, tomato puree, etc., added at the beginning of cooking will hinder softening. Add these at the end of cooking.