Begin the Quick Soak: Place the rinsed beans in a large pot with a tight-fitting lid.

Cover with cold water by 2 to 3 inches.

Bring to a rolling boil and cook, uncovered, for 2 minutes.

Let Them Rest: Remove the pot from the heat, cover it tightly, and let the beans soak for 2 hours.

Check and Season (Part 1): After soaking, taste a bean. If it's beginning to soften, add a large pinch of salt and several grinds of pepper.

Check that the beans are still covered by about an inch of water, adding a little more if necessary. If the beans are still quite hard, do not add salt yet; just ensure they are covered by about 2 inches of water.

Simmer to Perfection: Bring the pot back to a boil, then immediately reduce the heat to maintain a gentle simmer. Partially cover the pot and let the beans cook, stirring occasionally.

Check for doneness every 15 minutes, adding more water as needed to keep them submerged.

Final Touches: When the beans are just turning tender, add salt if you haven't already.

Continue simmering until they reach your desired creaminess.

Taste and adjust the seasoning one last time, then serve immediately or store in their cooking liquid.

Add aromatics for a flavor boost.

Toss a halved onion, a few smashed garlic cloves, or a bay leaf into the pot as the beans simmer.

Don't salt too early.

Adding salt before the beans have started to soften can sometimes toughen their skins and increase the total cooking time.