▁is ▁an ▁issue , ▁they ▁may ▁be ▁so aked ▁for ▁several ▁hours ▁or ▁until ▁the ▁be ans ▁have ▁become ▁soft . ▁The ▁water ▁in ▁which ▁the ▁be ans ▁have ▁been ▁so aked ▁must ▁be ▁disc arded ▁and ▁fresh ▁water ▁added , ▁before ▁the ▁be ans ▁are ▁brought ▁slowly ▁to ▁the ▁bo il ▁and ▁then ▁sim mer ed ▁in ▁a ▁covered ▁pot ▁on ▁a ▁very ▁low ▁fl ame ▁for ▁one ▁hour . ▁After ▁the ▁first ▁bo iling , ▁the ▁water ▁is ▁again ▁disc arded , ▁the ▁be ans ▁was hed ▁and ▁yet ▁more ▁fresh ▁water ▁added ▁before ▁they ▁are ▁bo iled ▁for ▁a ▁second ▁time . ▁This ▁changing ▁of ▁the ▁water ▁at ▁several ▁points ▁in ▁the ▁cook ing ▁process ▁makes ▁the ▁be ans ▁more ▁dig est ible ▁by ▁le aching ▁out ▁of ▁them ▁some ▁of ▁the ▁ind ig est ible ▁sug ars ▁that ▁can ▁often ▁cause ▁flat ul ence . ▁A ▁whole ▁on ion ▁is ▁then ▁added ▁to ▁the ▁bo iling ▁water ▁with ▁the ▁be ans . ▁When ▁the ▁be ans ▁are ▁bo iled , ▁the ▁bo iled ▁on ion ▁is ▁removed ▁from ▁the ▁water , ▁f ried ▁separately ▁with ▁a ▁sc oop ▁of ▁fl our ▁and ▁a ▁te as po on ▁of ▁ground ▁red ▁pap ri ka , ▁and ▁then ▁returned ▁to ▁the ▁bo iled ▁be ans . ▁Salt ▁and ▁black ▁pe pper ▁are ▁added ▁to ▁the ▁soup .( A ▁more ▁modern ▁variation ▁involves ▁the ▁addition ▁of ▁a ▁flav our - en han cing , ▁commercial ▁prepar ation ▁of ▁d ried ▁veget ables