The Gaylordsville UMC is committed to using its resources to aid and empower the local community and nations abroad. The vital work of our Outreach Committee could not be accomplished without the help of committed volunteers.
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. 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.
Drain the soaked beans: The next day, the beans will have absorbed much of the water and nearly doubled in size. Drain the beans from their soaking water and rinse them gently under water. Transfer beans to a cooking pot: Transfer the beans to a Dutch oven or other heavy cooking pot. Add the aromatics, if using. Bring the beans to a boil: Cover the beans with an inch of water.