Place black beans and salt in a medium heavy bottomed saucepan with enough water to cover the beans and then some. Bring to a rolling boil on high (approximately 10-15 minutes)

Drain the hot water. Rinse the beans gently. Drain and fill with fresh water, enough to cover the beans.

Reduce heat to medium and bring to a boil (approximately 10-15 minutes).

Drain the hot water. Rinse the beans gently. Drain and fill with fresh water, enough to cover the beans.

Reduce heat to low and simmer uncovered for 20-25 minutes until beans are perfectly cooked. They will still hold their shape but will be cooked and tender.

Drain water and store in an air tight container in the fridge for up to 2 days. Cooked beans can be frozen in an air-tight container in the freezer for up to 6 months.