Home-Cooked Beans

• 1 pound dry beans of any variety
• 1 tablespoon extra virgin olive oil
• 1 carrot, peeled and cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1 small yellow or white onion, cut into t-Inch pieces
• 2 large cloves garlic, smashed
• 2 teaspoons fine sea salt, or more to taste

1. Rinse the beans, picking through them to remove any debris.
2. Pour them into a bowl and add enough water to cover them by about 1 inch.
3. Soak for at least 6 hours and preferably overnight.
4. Pour the oil into a medium pot over medium heat.
5. When it starts to shimmer, add the carrot, celery, onion, and garlic.
6. Cook until the vegetables start to soften, 5 to 6 minutes.
7. Add the beans and their soaking liquid, and add more water as needed to cover by about 1 inch.
8. Increase the heat to medium-high and bring to a boil.
9. Reduce the heat to low or medium-low so that the liquid barely simmers, cover, and cook the beans until tender, 1 to 2 hours (or even longer, depending on the variety and age of the beans).
10. Add the salt, and cook for another 10 or 20 minutes so that the beans absorb the salt.
11. Taste, and add more salt if needed.
12. Whatever youre not using immediately, cool to room temperature and refrigerate in an airtight container for up to 2 weeks, or portion into heavy-duty freezer-safe plastic bags and freeze for several months.

beans, extra virgin olive oil, carrot, celery stalk, white onion, garlic, salt

Taken from www.cookstr.com/recipes/home-cooked-beans (may not work)