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Put beans in a large bowl and add 4 cups water and 1 teaspoon salt. Let stand 12 hours or overnight. For quick soaking, put beans, 4 cups water, and 1 teaspoon salt in the pressure cooker. Cover and bring up to high pressure. Remove from heat and release pressure by running cold water over the cover. Let stand for 3 hours. Drain and rinse and transfer to the pressure cooker. Add 5 cups fresh water and 1 teaspoon salt. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook for the times indicated below. Release pressure by running cold water over the cover. Do not open the pressure release valve on lid until all the pressure is released. This minimizes foaming.
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