Pre-Prep

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Hot Soak (reduces actual cooking time and consistently produces tender beans)

1. Place beans in a pot and add 10 cups of water for every 2 cups of beans.
2. Heat to boiling and boil for an additional 2 to 3 minutes.
3. Remove beans from heat, cover and let stand for 4 to 24 hours.
4. Drain beans, discard soak water and rinse with fresh, cool water.

Traditional Soak

1. Pour cold water over the beans to cover.
2. Soak beans for 8 hours or overnight.
3. Drain beans, discard soak water and rinse with fresh, cool water.
   (Cold water starts the re hydration process slowly so beans will appear wrinkled after soaking.)

Quick Soak

1. Place beans in a large pot and add 10 cups of water for every 2 cups of beans.
2. Bring to boil and boil for an additional 2 to 3 minutes.
3. Drain beans, discard soak water and rinse with fresh, cool water.

Preparing Black-eyed Beans (Peas)

1. Cover the beans with water and boil for 2-3 minutes (no soaking).
2. Discard water, rinse beans and cook in fresh water, beef, chicken or vegetable broth until tender.
3. If recipes call for other ingredients, add them to the broth and beans mixture as if cooking with plain water. Approximate cooking time is 45 minutes.