Often marinated or pickled in brine, commonly served as a snack food or use in salads.
Basic Preparation: Sort, rinse and soak overnight in salted water (1 Tbsp salt/ quart water). Drain, rinse and cover with fresh water, bring to boil. Reduce heat, cover and simmer for an hour. Drain and change salt water (same ratio) once or twice a day for 5–10 days or until salted water is no longer bitter.
Yield: 3 cups of cooked beans / Cup of dry beans