In Poplar Grove, we do not rush the bean. We understand that the miracle is not in the fire, but in the water's willingness to surrender its coldness to the seed. Dry navy beans absorb approximately twice their weight in water during a twelve-hour soak. The cast iron pot beneath them ensures the heat rises slowly, evenly, preventing the bottom layer from turning to mush before the top layer wakes.
This ledger calculates the exact volume of water, the duration of the boil, and the hours of simmer required for your batch. Enter your dry weight, and trust the math.
When the timer ends, do not serve immediately. Cover the pot with wool cloth and let it rest for twenty minutes. This is when the liquid redistributes through the flesh of the bean, turning the center from chalk to cream. To cut the cloth early is to waste the work.
Note: This model assumes standard navy beans (Phaseolus vulgaris). If using pinto or kidney varieties, add 15% to the simmer time and increase water volume by 10%. The universe is generous, but it respects precision.