Although many say these beans will cook in one hour, I often find they’ll take longer, especially if yours aren’t as fresh. In Paris, the water is very mineralized, so cooks add a pinch of baking soda to the water or use bottled. You’ll have to be the judge; just cook them until tender and to your liking, adding more liquid if necessary. When cooking any dried beans, salt should be added after they’re pretty well cooked, since it can inhibit the bean’s ability to soften and absorb water. Since haricots Tarbais might not be easily found where you are, use any good-quality dried white beans (haricots blancs), adjusting the cooking time accordingly.