I also add a spoonful of salt to my beans towards the end of cooking and often the beans need extra water as they cook. I keep my cooking process simple so I make a pot of homemade beans as often as I like.
Ingredients for Cranberry Bean, Sausage and Spinach Soup
2 cups cooked cranberry beans, plus 1/2 cup of bean liquid
1 pound homemade pork sausage
1 yellow onion, diced
2 tablespoons olive oil
4 cloves garlic, minced
1&1/2 cups sliced carrots
1 fennel bulb, chopped in small pieces
3 medium red potatoes, peeled and diced
2 teaspoons sea salt or more to taste
1 teaspoon freshly ground black pepper or more to taste
4 cups chicken stock
1/2 cup dry white wine
4 cups fresh spinach
freshly squeezed lemon juice, from 1-2 lemons
Brown the sausage over medium high heat in a large heavy soup pot, remove sausage and set aside. Drain off the fat, discard if you like or add to the pot later.
Heat the olive oil and add onions to the pot, cook for 5 minutes, until soft and translucent.
Add the garlic, stir and cook for 30 seconds, then add the carrots, fennel, potatoes, salt and pepper.
Cook and stir for several minutes then add the white wine, cook for 2-3 minutes.
Add the sausage and the chicken stock, simmer for 30 minutes.
When the veggies are soft add the beans and their liquid, simmer for 15-20 minutes.
Right before serving add the fresh spinach and lemon juice to taste.
Makes enough for 6 servings