Sort and rinse the beans, soak them in about 10 cups of water per pound, drain, then boil hard for 10 minutes and simmer until creamy — or pressure cook soaked beans and let the pressure drop naturally. A pot bubbling away on the burner — note how close the liquid already sits to the rim, where foaming beans can climb and boil over. Photo: “Beans” by goblinbox (queen of ad hoc bento), CC BY 2.0 (cropped) Contents Dried Beans 101: What Soaking Actually Does (and the One Safety Rule You Can’t Skip) Your Dried Bean Checklist: Equipment, Water Ratios and Yields Step 1 — Sort, Rinse and Measure Your…