Cooked - Cooking Beans In The Rancho Gordo Manner

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Dried beans

Aromatic vegetables (onion, celery, carrot, garlic)

Ham bone or chicken stock (optional)

Olive oil

Salt

Tomatoes or acids like lime or vinegar (optional)

Check the beans for debris, and rinse in several changes of water.
Saute aromatic vegetables in olive oil.
Add the dried beans and enough liquid to cover by about 2 inches.
Bring the pot to a rapidboil for 10 to 15 minutes.
Lower the heat to a gentle simmer until the beans are done, between 1 hour and 3 hours.
Salt when the beans are just starting to turn soft.

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