Dried Beans

When cooking dried beans, remember three things: first, never fill the pot over halfway (beans expand as they cook). Second, natural release is best. Third, soaking the beans overnight before you cook is both better for your health and can almost cut the cooking time in half.

1/2lb beans + 2 qts water + 1/2 Tbsp oil + 1/2 tsp salt

Black beans (20-25 minutes unsoaked, or 10-15 minutes soaked)
Kidney beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Pinto beans (25-30 minutes unsoaked, or 20-25 minutes soaked)
Cannellini beans (35-40 minutes unsoaked, or 20-25 minutes soaked)