I cook a lot of dried beans, and always look for best cooking method so they stay intact and evenly done.
One of the best and easiest way that also produces a very flavorful pot liquor is the old italian techique called fagioli al fiasco. Reinterpreted to the modern kitchen this method boils down to the following: soak beans overnight (or for several hours), put in some earthenware pot (bean pot is ideal), add whole unpeeled garlic cloves, some herbs (sage is good), a generous splash of good olive oil, water to cover beans and some more (so they still under water when expand) and put in a low oven (200 – 230F) for couple or more hours. I start with a higher temp and check after an hour so they won’t boil.
