I am in a constant flow state of buying dried beans and cooking dried beans. I made beans for an 80 person wedding, I make them for everyone that comes over in the chilly months, and my freezer is full of past beans for quick dinners. If you have arrived here with legume judgement, spare me the hate and give these a try.
SOME THOUGHTS
Soaking myths: A highly debated topic. Do you need to soak dried beans before cooking them? The purpose of soaking is to speed the cooking process, or as some say, to make them easier to digest. I usually skip soaking and my guide is written for beans cooked without a pre-soak. But if you want to, place the dried beans in a large bowl and cover them with a few inches of water (they’ll expand when soaked). Let ‘em soak for a few hours, or overnight. When you’re ready to cook, drain and rinse, then follow my guide knowing cook time will be faster.
Scraps as aromatics: Freeze cooking scraps or sad produce for your beans! Things like scallion roots, extra onion ends, carrot peel shavings or flimsy old ones, wilted herbs, celery butts etc. add great flavor and cut down on waste. Keep a quart container in your freezer labeled Scrap Town USA.
This is a guide, not a recipe: To force you to get creative! You can add everything on this list that inspires you, or just 2 cloves of garlic. It’s all up to you, and it’s all just going to make the beans more flavorful. Every pot of beans is different, and that’s the beauty.
Makes 1 big pot of beans (about 6 cups cooked beans)
Takes less than 2 hours, start to finish
PARTS
— Beans: 1 pound dried beans (about 2 cups). At most grocery stores, or get some Rancho Gordo online. Just check that they’re not old, or they won’t get as tender
— Liquid: enough water, bone broth, or a mix of the two to fill a large pot
— Onions: a yellow onion and/or a few shallots, quartered, or some scallions or leeks
— Garlic: a whole head, halved horizontally or some smashed cloves
— Woody Herbs: a few bay leaves, whole sprigs of oregano, rosemary, sage or thyme (save the fresh light herbs like dill or cilantro for garnish when you serve)
— Spices: a few dried chiles or crushed pepper flakes for spice, fennel seeds, cumin seeds, peppercorns
— Veggies: divided into 2 categories of hearty veggies like carrots, celery, fennel etc. or softer veggies like spinach
— Fat: A few tbsp butter, or a big glug of good olive oil
— Other stuff to add: half a lemon or some lemon peel, Parmesan rind, a strip of kombu, bacon
CLUES
Prepare Beans: Strain beans and give them a quick rinse, removing any debris, then place in a large pot and cover with liquid of choice: broth, water or a combo of both, by about 2” to 3”. Add aromatics and hearty veggies. Wait to add the more delicate herbs and veggies until beans are closer to being done.
Simmer Beans: Bring beans to a boil over high heat. Reduce heat to a low simmer, cover, and cook for 30 minutes. Then, uncover beans, season with a generous pinch of salt, and continue to cook on a low simmer, stirring occasionally, until liquid reduces a bit and beans are soft and tender. If liquid gets too low at any point, just add more! When beans are getting close to done, add softer veggies and herbs. Feel free to smash a few of the beans for a creamier base, or do as I do and fish around for the soft garlic cloves, smashing them against the side of the pot to release more flavor. The timing on this remaining cook is up to you and your beans, it could be 20 more minutes or an hour longer. Stir beans every so often, and test tenderness here and there. Sometimes I cook my beans to be al dente, sometimes I simmer until they’re buttery and falling apart soft. The choice is yours.
Finish Beans: Once the beans are cooked to your liking, remove from heat and use tongs or a slotted spoon and remove bay leaves, dried chilis, herb stems, or onion skins. Stir in butter or olive oil to finish beans and add some cozy richness. Taste and season with (a lot of) salt and pepper. Serve with a drizzle of olive oil, fresh grated Parmesan, or extra herbs. You can also strain the beans from the cooking liquid and toss them with a vinaigrette to make a bean salad. Store leftover cooked beans in the refrigerator for up to 5 days or freeze for forever.
