Cover with boiling water, boil for 10 minutes, and soak over night in the same water.

In the morning pour off and save the water.

Pour cold water over the beans and rub them between the hands to remove the skins, which will float off in the water.
Removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish.

If a few skins are left on, they will do no harm, unless the dish is being prepared for a person of poor digestion.
Drain the beans, pour over them the water in which they were soaked, and cook until tender at a temperature just below the boiling point.

Pour off the water, put the beans into a bean pot, cover with cold water, add one and one-half tablespoonfuls of salt, and bake four or five hours in a covered dish.