• Pick any dirt or stones from the dried black beans. Give it a quick rinse.

Optional Soaking:

• Take the black bean in a large bowl or pot and add sufficient water. Cover and let it soak for 3-4 hours (you can also soak it overnight). Drain and rinse once soaked. This step is optional; however, remember to adjust the cooking time accordingly.

Instant Pot Method:

• Add the unsoaked black beans to the Instant Pot, add three cups of water, and pressure cook for 25 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.
• For soaked black beans, add two cups of water and salt. Secure the lid and pressure cook for 18 minutes. Do a natural pressure release for 10 minutes, then quickly release the remaining pressure manually.

Stovetop:

• Take soaked black chickpeas in a large pot and cover with several inches of water. Add salt and give it a quick stir.
• Bring it to a boil and cover with a lid, leaving a small gap for the steam to escape. Simmer for 45-50 minutes or until they are done to your liking. Check once after 30 minutes to ensure there is sufficient water. For unsoaked beans, simmer for 1 to 1½ hours.

Slow Cooker:

• Place the rinsed beans, salt, and water in the slow cooker. Add 4 cups of water and give it a quick stir.
• Slow cook on high for 8-10 hours or until the beans are fully cooked.