20 May How to Cook Dried Beans
During this time of quarantine, soaking and preparing dried beans has turned into a bit of a ritual in our house. Whether you are making black, pinto, butter, navy, great northern or kidney beans, the preparation is all the same. This is how to cook dried beans with a seasoned, creamy outcome every single time.
INGREDIENTS
1 bag of beans
3 bay leaves
1 bulb of garlic
1 onion
green herbs of choice (basil, parsley, dill or cilantro, whatever you have on hand or whatever you prefer).
salt
3 tbsp olive oil
filtered water
INSTRUCTIONS
1- Rinse beans thoroughly and soak overnight, be sure to cover the beans with at least 2″ of filtered water.
2- Use the soaking liquid to cook the beans (plus more if needed, beans should be covered by at least a few inches of water). Salt the water until it tastes like sea salt water. Add 3 tablespoons of olive oil. This will ensure a creamy bean texture.
3- Add aromatics: bay leaf, garlic, onion and herbs.
4- Bring to a boil and lower heat to simmer for 30 minutes. Taste for doneness. Smaller beans cook faster, but continue to cook and check every 5-10 minutes until done.
5- Once they are done, let them cool slightly in their cooking liquid.
6- Serve. Scroll down for a few ideas…
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