1. Dry beans will keep indefinitely if stored in a tightly closed container or glass jar in a cool, dry place, but as time passes, their nutritive value and flavor can degrade and the cooking times lengthen. Average cooking times vary from one to three hours.  See the specific bean for cooking guidance.  1 cup of dry beans will make about 2 1/2 cups of cooked beans. (Lentils,chick Peas, lima beans and great northern beans 1 cup dry = 3 cups cooked)  Higher altitudes can cause havotic with cooking beans.  They will take longer the higher you go,  than cooking at sea level. 

2. Before cooking, beans should be sorted and rinsed to remove any stones, dirt or discolored beans.  Cover the beans with 3 to 4 times their volume of water.   Dried beans should then be boiled for about 10 minutes. Turn off the heat and leave soaking over night to shorten the cooking time. Then discard the soaking water which leaches out the hard-to-digest complex sugars that can cause flatulence.

3. Follow the specific bean cooking requirements. For hard to cook beans add 1 strip of Kelp Kombu**. Then cover the beans with water or stock (1 part beans to 2 parts liquid ) and once the beans start boiling, then lower the heat to medium simmer for 1 to 2 hours or until done to your likening.  Stir beans occasionally and add additional water if necessary. Drain and save the cooking water for soups and sauces. Beans must be thoroughly cooked for digestibility.  

           ** Kombu does magic things with all types of beans, speeding cooking time, softening the beans, and thickening the broth. Kombu strips in beans become translucent, tender and tasty.  Add a four inch  long strip of kombu per every pound of dried beans used and cook until the beans are tender.

          Test frequently during cooking, then come to your own decision when beans are tender and taste "done."  Remember, intended use dictates desired tenderness. It is better to cook beans to a firm stage for salads, freezing and longer-cooking recipes. If you plan to puree or mash the beans, cook until very soft.

4. Suggestions:

a.  Add salt and tomatoes at the end, since they have a tendency to harden the skins and lengthens the cooking time.
b.  Chopped Garlic and onions may be added any time.
c.  Baking Soda destroys the nutrients.
d.  Add dried herbs during the last half hour of cooking.  
e.  Add fresh herbs at the end of the cooking time.
f.   Add vegetables after the beans start to become tender, about 30 to 60 minutes before they finish cooking.