Soaking water contains some of the components that cause intestinal discomfort. To minimize gas, some cooks even change the soaking water several times. On the other hand, the soaking water also contains valuable nutrients. Bring to a boil, boil 10 minutes, then cover the pan and reduce the heat to a simmer. Cook according to the accompanying chart or until the beans are tender but not mushy.
Authorities disagree, however, on when to add salt.
Some advocate salting halfway through or toward the end of cooking time, to prevent the salt from retarding the softening process. Others say the flavor that salt contributes outweighs any slowdown of the cooking. When calculating quantities, consider that 1 pound of dry beans equals 2 cups uncooked and 6 cups cooked.