Cooking Time: Cooking time depends on intended use, bean variety, storage conditions, altitude, water softness and whether they are cooked with acids. These tips will help you judge cooking time and tenderness.

Usage: Beans for salads are better firm, as well as when they will be cooked further in casseroles, soups or stews. To puree or mash, cook until soft.

Variety: Colored and dappled beans generally take longer to cook than white (exceptions: small whites and garbanzos)

Storage: Dry beans stored at high temperature and humidity for long periods are difficult to cook. Store in cool, dry place.

Altitude: At high altitudes, water boils at lower temperature so beans take longer to cook.

Water Softness: Add 1/8 teaspoon baking soda (no more) per pound of beans to shorten cooking time in hard water.

Acidic foods slow down cooking process. Add tomatoes, vinegar, etc., last.

Microwave ovens :Microwave ovens are not satisfactory for cooking dry beans. Long, slow simmering is necessary for complete rehydration in cooking. They are time-savers, however, for reheating cooked beans.

General: Always boil beans gently to avoid separation of skins. Taste-test often for desired tendernedd as beans cook.