INPUT ARTICLE: Article: . Pour the dry beans into a large bowl and pick through to remove any shriveled or unappealing beans. Cover the beans with two to three inches (5 to 7 cm) of water and leave them on the counter to soak overnight.  Soaking the beans overnight (roughly 10 to 14 hours) reduces the cooking time required, helps them cook more evenly and makes them easier to digest by removing most of the sugar called oligosaccharide, which causes flatulence.   If you’re in a rush you can speed up the soaking time by covering the beans in water, heating them to a boil for two minutes, then turn off the heat and allow them to sit undisturbed for an hour.  Lentils, peas, and black-eyed peas do not need to be soaked before cooking. Pour the beans into a colander to remove the soaking water. Rinse them under cold running water. Transfer the beans to a dutch oven or heavy cooking pot. At this point you can add aromatics if you wish, such as half of an onion, garlic cloves, chopped carrots and/or bay leaves. Cover the beans with fresh water and place the cooking vessel on the stove top. Bring the water to a boil over medium-high heat for a few minutes. Reduce the heat to low and bring the beans to a very gentle simmer; you should barely be able to see the water moving.  Cover the cooking vessel with a lid that is slightly ajar for creamier beans used in soups, stews and burritos. Leave the lid off the cooking vessel if you want firmer beans for salads and pasta dishes. Simmer the beans according to the recommended cooking time for the particular variety. Once the beans are just barely tender and nearly done cooking, you can add salt for flavor. Avoid adding the salt too early as it can prevent the beans from becoming tender. You can now add your cooked beans to any recipe. If you wish to store them, measure out 1 1/2 cups (354.8 ml) of beans into a two cup storage container and the cooking liquid to cover, allowing 1/2 inch (1.27 cm) of headspace. Seal and store in the refrigerator for one week or in the freezer for up to one year. Label the containers with the date and contents.

SUMMARY: Soak the beans Drain the soaked beans. Move the beans to a cooking vessel. Bring the beans to a boil. Simmer the beans. Cook the beans. Add salt if desired. Use or store the beans.

In one sentence, describe what the following article is about: There is no reason why the beans need to sit without flavor for 2 hours while they cook! After you've covered the dried beans with water and have the heat set to boil, toss in the following to cook alongside the beans for 1-2 hours. When done cooking, remove and discard before proceeding:  1 half white onion, whole 2-3 cloves garlic 1 large sprig epazote or Mexican oregano Kick up the flavor with some of the most popular additions to a good pot of refried beans. Each of these flavors can be added after the onions, with the garlic, depending on how long you want them to cook. They will all mash up wonderfully with the beans.  Can of fire-roasted peppers Can of green chilis Chipotle peppers canned in adobo sauce  1/2 fresh green bell pepper, chopped sauteed alongside the onion. Cooked, chopped bacon bits. While some people love the simple, but rich, flavor of plain beans, every now and then you'll want a little extra kick to your dish. You can add a flavored stock or broth in place of the bean liquid to give a little more flavor to the beans, omitting the bean cooking liquid. Refried beans are a decidedly Latin American dish, but at their heart the are just a smooth, cooked bean paste, which has inspirations from across the globe. If you want to use navy or cannellini beans, nothing is stopping you, and some adjusted spices can make them an appealing dish in their own right:  When cooking the beans the first time in the water, add half an onion, a sprig of rosemary or thyme, and 2-3 cloves fresh garlic. You can also add bay leaves, celery, and whole carrots as the beans boil. Fry up onion and garlic, like normal. Discard anything boiled with beans and add to pot. Replace cumin/chili with any combination of the following spices:  Rosemary Thyme Oregano Basil A touch of cumin (1/2 teaspoon)   Drizzle finished beans with fresh lemon juice. Beans love to cook slowly, absorbing liquid as they do to stay tender and creamy as they cook. Once cooked, all you are really waiting for are the flavors to marry and develop without the beans drying out. This makes refried beans perfect for the moist, warm environment of a slow cooker, and they couldn't be easier:  Add dried beans, finely chopped onion and garlic, and 2 teaspoons of salt to the pot. Add any desired spices, such as 1 tablespoon cumin and chili powder. If desired, add pork/ham bones or bacon strips for a richer flavor. Cover everything with water. Cook for 8-10 hours, adding more liquid if the beans seem to be drying out.
Summary: Add some flavor to the beans as they boil for a rich, nuanced dish. Add other vegetables or additions to your pot before adding the beans. Substitute chicken, vegetable, or beef stock for your bean liquid while cooking for more flavor. Try an Italian-inspired refried bean dish with white beans. Try the whole dish in a slow cooker for an easy, all-day recipe that just have to heat.

INPUT ARTICLE: Article: Your goal is to keep the pollen that is outside, outside. Keep your car windows and house windows closed and use air conditioning instead, especially when the pollen count is high or you’re in the midst of pollen season. Unfortunately, this comes at an additional financial cost, so decide how often you want to use this method.  Alternatively, have a new and efficient air filter added to the air intake of your car, so that you can use outside air to circulate around the car instead of air conditioning.  If you don’t have air conditioning in your home, it may help to swap bedrooms with a housemate whose room faces the fewest allergy-producing trees and plants. It will help to reduce the exposure when you let fresh air into your room. Pollen collects on your skin and clothes when you’re outside, so when you get home remove your day clothes immediately and toss them in the hamper or washing machine. This will prevent the spread of hitchhiking pollen to the couch, your bed, and other clothes. Wash your clothes before wearing them again.  Use an electric dryer or indoor clothes line instead of drying your laundry outdoors.  You may also want to leave your shoes at the door after spending time outside to avoid tracking pollen indoors. Pollen not only settles on your clothes throughout the day, but also on your skin and in your hair. Going to bed with pollen in your hair will transfer that pollen to your pillow, and you'll sleep with your face in pollen all night long. A soap-free rinse in the shower before bed will do the trick to remove pollen from your skin, but for the best defense overnight wash your hair, as well. Sheets, blankets, comforters, and especially pillowcases should be changed often, at least on a weekly basis if not twice per week. Thoroughly wash bedding before reusing. Have spare sets of bedding so you can swap the sets out often without overwhelming yourself with doing laundry every three days. Keeping a clean, pollen-free bed will protect you from inhaling pollen all night long. Your dog, outdoors cat, rabbit, ferret, or other loveable pet can easily track pollen into the house. Commit to brushing them daily to remove as many allergens as possible from their fur, especially if they sleep in bed with you. Groom them in a wood or tiled area so that you can easily clean up without hair and pollen getting into the carpet. No amount of washing and prevention will stop all pollen from entering your home. Vacuum at least once a week to help remove the residual pollen that’s carried inside on people and pets. Use a vacuum cleaner with a small-particle or HEPA filter.

SUMMARY:
Close your windows. Change your clothes promptly at the end of the day. Wash your hair before going to bed. Change your bedding often. Groom your pets regularly. Vacuum every week.