Presoak beans 8 hours or so in salted water. (3 T. to one quart water)
Add interesting stuff to the beans as they cook:
I regularly add the following:
kombu (makes it more "meaty" and digestible--plenty of umami factor)
onions & garlic
bay leaf
Sometimes I add
bouquet of rosemary, thyme, sage or your favorite herbs tied with twine.
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