Your beans are a daily diet routine for me. I always soak them overnight in salted water, transfer them to a cast iron Dutch oven, cover the with broth - vegetable, chicken, or beef - and season liberally. I love spicy foods, and I always season freestyle, using dehydrated onions, garlic, and chilies with varying spoonfuls of Garam Masala, cumin, coriander, paprika, curry, and assorted other Indian spices, then bake in a 225F oven for four or five hours. Each batch is different and delicious.
