Death & Taxes
Place rice beans in a stockpot and cover with 1 inch water. Let soak overnight. Cut a medium square of cheesecloth and place thyme, bay leaf, garlic and black peppercorns in center of square. Tie edges of square into a bundle or secure with butcher’s twine. Add sachet to stockpot with beans and bring to a boil. Reduce heat to a simmer and cook until beans are tender, about 25 to 30 minutes. Remove from heat and add salt. Allow beans to cool completely in liquid; reserve until needed. Discard sachet before using.