“I don’t soak beans. Ever,” says Rick Martinez. “Think about it: Dried beans are very absorbent, and when you let them puff up in a bowl of water overnight, what they’re absorbing is just that—plain water. To me, the hour or two that process shaves off your cook time simply isn’t worth a plain-water-flavored bean. Instead, I do like most Mexican households and toss my beans straight into a flexible five-ingredient blend of water, salt, herbs, garlic, and some kind of allium. After a few hours of simmering (fresher beans cook faster, but any will work), every last bean is suffused with rich, savory flavor.” A good rule of thumb is to check for tenderness every hour to make sure they don’t overcook and start breaking apart. But if they do, it’s a great excuse to refry them—no one will ever know!