Put the beans in a large bowl and fill it with water to cover the beans by a few inches. Leave at room temperature for 8 hours or overnight.

After soaking, drain off the soaking water, and transfer to cooking pot.

Note: If you don't have time for a soak, rinse the beans then bring them to a rolling boil for 10–15 minutes. As of May 2026, this is my preferred starting point for all beans, whether soaked or not.

Put beans in your stove-top safe slow cooker pot and add fresh water to cover the beans by a couple inches. Bring to a rolling boil for 10–15 minutes then transfer pot to the slow cooker base. Add olive oil and salt, put the lid on, and set the timer (4–6 hours on low, or 4 hours on high; begin checking for doneness after 3 hours).

Keep in mind how you want to use the beans—if you're adding them to a soup or casserole, stop the cooking when they're al dente. For marinated beans or hummus, cook the beans until they're very creamy inside.

Alternatively, you can cook on the stovetop. Put the soaked beans in a large dutch oven or stockpot. Add fresh water and bring to a rolling boil for 10–15 minutes then reduce heat to a gentle simmer. Add olive oil, salt, and cook gently until done, usually about 1–1½ hours but larger, beans can go to as much as 3 hours.