I had serious issues with the cooking instructions for this soup. After the first boil and stand, my beans were cooked, beginning to become mushy and sticking to the bottom of the pan after only 45 minutes of the 2 hour cook time. Luckily, I had checked on the pot and discovered this before it ended up being a pot of goo. I shortened the cook time by sautéing the onion and garlic in a separate pan and adding to the cooked beans. I also stirred just a few instant potato flakes into the bean soup for thickener instead of adding mashed potatoes. Overall, I saved the soup, and it did have good flavor. But, I won't be using this cooking method again.