The slower method involves covering the pan of beans with water at least three inches above the beans. The next morning the beans will be plump and ready to cook. Pour out the water and fill with clean tap water, covering beans at least one inch above the beans. Bring beans to boil. Reduce heat and simmer with lid on for about four hours, checking every hour to make sure beans continue to have enough water.
Some beans cook faster depending on how old they are.
Beans are done when tender when poked with a fork or by tasting. If the beans run out of water while cooking, they will be dry and have a burnt taste. It is important for them to always have plenty of water. Seasoning beans vary with personal preference. Do not add salt until after the beans are cooked.