Here is a basic recipe for cooking dried beans. In this example, I used the beautiful Scarlet Runner Beans from last summer.
6 oz. dried scarlet runner beans
1 1/2 c. chicken broth
1 1/2 oz. each, celery, leek, and carrot – in large pieces
1 clove garlic, crushed
Soak the beans overnight in water. The skins will wrinkle as they rehydrate.
Eventually they will completely rehydrate.
Prepare the vegetables, and drain the beans. Transfer to a pot and add the broth.
Add the vegetables, and season with salt and pepper.
Bring to a boil, then reduce to a slow simmer. Cover and cook until the beans are completely soft, about an hour and a half.
Remove the vegetables, and allow the beans to cool. Then you can use them in any way that you like. One way is to drain the liquid into a blender, then add just enough beans to the blender to thicken the broth. This makes a nice soup. Or add more beans to the blender to make the broth very thick, and add back to the beans. This makes a nice starch for an entree.
Or drain the beans, cool, and use in a bean salad.