Preparation

• Place the desired amount of dry beans into a strainer or sieve and rinse them with cool water. As you do this, look for any cracked beans and discard them. Before you cook the navy beans, presoak them. This is recommended not only to shorten the cooking time; this process reduces the amount flatulence-inducing chemicals in navy beans. Place a cup of dry beans in a pot of two to three cups of water. Bring the water to a boil and allow it to boil for two minutes. Remove the pot from the heat, place a lid on the pot, and let the beans sit for two hours. This is the quick way to presoak beans. Another option is to place the beans in water and refrigerate the pot overnight. After presoaking, strain the beans and then rinse with cold water.
  
  

Cooking

• Place a cup of beans in a saucepan or pot. Add two to three cups of water. Do not add salt to the pot. Salt raises the boiling temperature of water, and it will disturb the cooking process. If you wish to salt or season your navy beans for taste, do so after they are cooked. Bring the water to a boil, then immediately reduce the heat to low. Partially cover the pot and let the beans sit for 60 to 90 minutes. This allows the beans to absorb the water and become tender. Turn off the heat when it appears that all the water has been absorbed. You are now ready to enjoy your food.
  
  

Precautions

• When boiling navy beans, foam may rise to the top of the pot and bubble over. Wipe off this extra foam with a towel, being careful not to burn your arm or hand. Allow the navy beans to cool for a few minutes after they are cooked.