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Pour a little bit of the dry beans onto a plate and briefly check them for any pebbles or rocks. Remove any shriveled beans.
Put the beans in a large pot, cover them up with two inches of water and one tablespoon of salt.
Give this a stir, cover it, and let it sit at room temperature overnight.
Drain and rinse the beans, and rinse the pot as well.
Put the beans back into the pot and cover them with 2 inches of fresh water.
Bring the pot to a boil and let it boil for 10 minutes.
Reduce the heat to low, cover and simmer the beans for about an hour, or until they are tender.
Divide the cooked beans and liquid between four containers.