Step 1

Soak the beans overnight (optional): Rinse the beans under cool, running water and remove any shriveled or unappetizing-looking beans. Transfer them to a bowl and cover with several inches of clean water. Let sit overnight. Drain before cooking.→ Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin (say that 3 times fast) that can cause acute digestive distress.

Step 2

Transfer the beans to the slow cooker: If you haven't already done so, rinse and pick over the beans. Transfer the beans to a slow cooker.

Step 3

Add aromatics: Place the aromatics on top of the beans.

Step 4

Cover with water: Pour enough water over the beans to cover them by about 2 inches. Add 1 teaspoon of salt and stir to dissolve.

Step 5

Cook on low for 6 to 8 hours: Cover the pot and cook on low for 6 to 8 hours. If this is your first time cooking beans or you're cooking an unfamiliar kind of bean, begin checking the beans after 5 hours and then every 30 minutes until they are cooked to your liking. Beans generally finish cooking in 6 to 8 hours. When the beans are soft but still a little more firm than you'd like, add the second teaspoon of salt and continue cooking until done.

Step 6

Cool and store: Cool the beans and then store them in the fridge for a week or in the freezer for up to 3 months.