The following works for any type of dry bean (e.g., chickpeas, white beans, black-eyed peas, black beans, etc.). Cooking time may vary depending on the size/type of bean. <br /> <br />I prefer my beans al dente so they have a little bite/texture to them, unlike the mushy versions you find in bottled or canned beans. Once you try beans this way, you'll never go back to canned or bottled beans. They taste much better and are much cheaper. <br />

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