Cooking Dried Beans recipes
This recipe provides a foundational method for perfectly cooking dried beans, ensuring a tender, flavorful result. It emphasizes proper soaking and gentle simmering with aromatic elements like garlic and bay leaves. The cooked beans are versatile for various culinary applications, offering a healthy and satisfying base for many dishes.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven
- 1 Large Soaking Bowl
- 1 Fine-Mesh Strainer or Colander
- 1 Wooden Spoon
- 1 Measuring Spoons
Ingredients
Main
- 1 lb 455 g dried beans (approximately 2 cups, depending on the size of the beans) – soaked 12 to 24 hours with plenty of bottled spring water
- 1 lb 455 g dried beans (approximately 2 cups, depending on the size of the beans) – soaked 12 to 24 hours with plenty of bottled spring water
- Spring! Water
- 2 tablespoons olive oil
- 2 large garlic cloves – peeled and left whole
- 2 large bay leaves
Instructions
- Begin by thoroughly soaking the dried beans in plenty of bottled spring water for 12 to 24 hours, ensuring they are fully submerged and rehydrate.
- After soaking, drain the beans completely using a fine-mesh strainer and rinse them under cold running water to remove any residual starch or impurities.
- Transfer the rinsed beans to a large heavy-bottomed pot or Dutch oven and add fresh bottled spring water, ensuring the beans are covered by at least 2-3 inches of water.
- Add the 2 tablespoons of olive oil, the 2 peeled whole garlic cloves, and the 2 large bay leaves to the pot with the beans.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately reduce the heat to a gentle simmer, cover the pot partially, and cook the beans.
- Continue to simmer, stirring occasionally and checking the water level, adding more hot spring water if necessary to keep the beans submerged.
- Cook for 1 to 2 hours, or until the beans are tender and creamy but still hold their shape; cooking time varies greatly depending on the bean type and age.
- Once tender, remove the garlic cloves and bay leaves from the pot.
- Season the cooked beans generously with salt to taste, stirring well, and serve hot or cool for later use.
Notes
Soaking dried beans is crucial for even cooking and improved digestibility; use bottled spring water to prevent mineral toughening. Always add salt after the beans are tender, as early salting can prolong cooking time and result in tough skins. Simmer beans gently rather than boiling vigorously to maintain their shape and integrity. The whole garlic cloves and bay leaves infuse a subtle, aromatic depth, while olive oil adds richness. For enhanced flavor, consider adding a piece of kombu to the soaking water or cooking liquid, which also aids in digestibility. Cook until creamy but still holding their shape. These perfectly cooked beans are versatile for soups, stews, salads, or as a simple side.