One simple trick to being a good Fresh Forker is to cook your beans immediately. Properly prepared dried beans require patience. But when done correctly, they are versatile, healthy, and delicious.
Here are the basics ingredients:
Required: beans and water
Optional: celery, onion, carrot, and bay leaves, or veggie stock
The bare bones basic approach is:
1) Sort through the beans and remove any broken ones or debris.
2) Rinse the beans.
3) Soak the beans overnight in cold water in the refrigerator.
4) Drain the beans and place in a stockpot. Cover with water by at least an inch. Bring to a simmer and let them very gently boil until tender, maybe 3 hours or more.
Pressure Cooker/Instapot Method
While I don't have an Instapot, it is similar to a pressure cooker. At home, I simply put my soaked beans into the pressure cooker with carrots, onion, celery, and a tablespoon of oil. The oil is supposed to help control foam ups.
I cover the beans with about an inch of water and put the lid on the pressure cooker.
I bring the pressure cooker up to temp over medium high heat until it starts whistling. I then reduce the heat to medium to maintain the steam and set a timer for 15 minutes. After 15 minutes, simply turn off the heat and wait until the pressure has reduced and take off the lid. This takes about a half hour or so.
The beans are usually done just right every time.
Freeze your Beans
Once you have cooked the whole package, portion them out and freeze immediately in smaller portions. Now you have beans that can be pulled from the freezer for dinner and thawed quickly in boiling water.