the end of a celery or few stalksoptional, keep spare pieces in the freezer
Dump black beans in pot and cover with a generous amount of water.
Soak for at least 8 hours.
After soaking rinse beans and pot.
Use the same pot and cover beans with at least 2 inches of filtered water.
Add celery (if using) and set on stove over high.
Bring beans to a boil.
Reduce to a medium/low simmer.
Add 1 heaping tablespoon of seasoning of choice and salt.
Set timer for 45 minutes.
Stir occasionally, but the pot does not have to be watched.
If water runs low you can always add more.
Taste to make sure the beans are fully cooked.
Keep extra ends and pieces of celery in a freezer bag after making soups and stews. Store black beans 4-5 days in the fridge or 6 months in the freezer. Perfect for meal prepping and using throughout the week.