Place the rinsed beans in a large, heavy-bottomed pot with a tight-fitting lid.
Cover with cold water by 2 to 3 inches.
Bring the pot to a rolling boil over high heat.
Reduce the heat to low so the water maintains a gentle simmer. Partially cover the pot, leaving a crack for steam to escape.
Cook, stirring occasionally.
Check the beans for doneness every 15 minutes or so, adding more hot water as needed to keep them submerged.
When the beans are just beginning to get tender, add a large pinch of salt and several grinds of black pepper.
Continue to simmer until the beans are cooked to your liking. As they near doneness, the water level should be about an inch above the beans.
Taste and adjust the seasoning. Use immediately, or let the beans cool completely in their cooking liquid before storing.
Add aromatics like a halved onion, a few smashed garlic cloves, or a bay leaf to the pot at the beginning of cooking for a huge flavor boost.
