For centuries, dried beans and legumes have been a main source of protein in Greece and many Middle Eastern countries. Beans, lentils, and dried peas are used in soups and stews and are also used to make spreads and dips.

Cooks have many theories as to whether dried beans should be soaked before cooking and for how long. Because you can never be certain how old the beans are, it's always better to soak them before cooking to assure the best results (lentils are the only dried beans that can be cooked without any soaking). Here are the two most commonly used soaking methods:

• Soaking beans overnight: Use this method if you want to cook beans the next day. Place beans in a large bowl. Pour in enough room-temperature water so that the beans are covered by about 2 inches. Let sit overnight. Drain the beans and cook.
• Soaking beans in a hurry: Use the quick soak method if you need beans the same day. Place the beans in a large pot. Add enough water to cover the beans by 2 inches. Bring the water to a boil over high heat. Boil for 2 minutes. Remove from the heat and let sit for 1 hour to hydrate. Drain the beans and cook.

Here are the steps for cooking 1 pound of soaked beans:

1. Place the beans in a large pot and add just enough water to cover the beans by 2 inches.

2. Add 2 bay leaves and a small peeled onion.

3. Bring the water to a boil over high heat.

4. Lower to a simmer and cook, covered, for approximately 1 hour.

5. Test the beans to see whether they're tender. If not, re-cover and cook longer, testing every 15 minutes or so until tender, adding more hot water if necessary.

Tip: Never add salt to the soaking or cooking water when initially preparing beans. Salt prevents the skin from softening, making for a tough, not-too-tender bean. Always season the beans after they're done cooking. Like little sponges, they'll absorb the salt quite quickly and be flavorful.