On Sun, 16 Jun 2019 07:38:28 -0400, Gary > wrote:

>Bruce wrote:
>>
>> Thanks, all. The first pot we tried was stainless steel, but it
>> stained. The second one was a Le Creuset and it stained too. I'll try
>> the bleach solution. If that doesn't help, I'll buy a pot just for
>> beans, since we have them all the time now.
>
>A few other thoughts here, Bruce. Are you sure that stainless
>steel pot was actually that? I've cooked black beans many times
>here. The cooking water does turn somewhat black but never had it
>stain my pot. I'm not trying to be difficult here - it's just
>never happened.
>
>How I cook them (and many other dried beans) is to soak in plenty
>of cold water the evening before I cook them. Next morning drain
>that soaking water and replace with fresh then cook until done.

That's what I did too. I don't know if soaking them really makes them
easier to digest, but all help is welcome I think we're also
getting used to them after 2 weeks of having them for breakfast.