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Better Basic Beans
Credit:
Con Poulos
Recipe Summary
prep: 10 mins
total: 10 hrs
Yield: Makes about 2 quarts
Ingredients
Ingredient Checklist
1 pound dried beans, such as borlotti, scarlet runner, white, black, kidney, or pinto
1 small onion, peeled and halved through root end
4 cloves garlic, peeled
1 dried bay leaf
Kosher salt
Cook's Notes
Keep a kettle of hot water nearby as you simmer to replenish the pot as needed. For more flavor, add any of these ingredients: large outer celery leaves; a Parmesan rind; woodsy herbs like rosemary, sage, and thyme; or a small dried chile. Extra bean-cooking liquid makes an excellent vegetable stock; it can be frozen in an airtight container for up to three months.
Gallery
Better Basic Beans
Credit:
Con Poulos
Recipe Summary
prep: 10 mins
total: 10 hrs
Yield: Makes about 2 quarts
Gallery
Better Basic Beans
Credit:
Con Poulos
Better Basic Beans
Credit:
Con Poulos
Better Basic Beans
Recipe Summary
prep: 10 mins
total: 10 hrs
Yield: Makes about 2 quarts
Recipe Summary
prep: 10 mins
total: 10 hrs
Yield: Makes about 2 quarts
prep: 10 mins
total: 10 hrs
prep:
10 mins
total:
10 hrs
Yield: Makes about 2 quarts
Makes about 2 quarts
Ingredients
Ingredients
- 1 pound dried beans, such as borlotti, scarlet runner, white, black, kidney, or pinto
- 1 small onion, peeled and halved through root end
- 4 cloves garlic, peeled
- 1 dried bay leaf
- Kosher salt
Directions
Cover beans with 2 inches water; soak overnight in the refrigerator. Drain and transfer to a large pot or Dutch oven; cover again with 2 inches water.
Add onion, garlic, bay leaf, and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer; skim and discard foam. Cook, adding more hot water as needed to keep beans fully submerged, until tender and cooked through, about 1 to 1 1/2 hours, depending on type and freshness.
Season to taste toward end of cooking. Remove and discard aromatics. Let beans cool in cooking liquid, then refrigerate in cooking liquid in an airtight container up to 5 days or freeze up to 3 months.
Cook's Notes
Keep a kettle of hot water nearby as you simmer to replenish the pot as needed. For more flavor, add any of these ingredients: large outer celery leaves; a Parmesan rind; woodsy herbs like rosemary, sage, and thyme; or a small dried chile. Extra bean-cooking liquid makes an excellent vegetable stock; it can be frozen in an airtight container for up to three months.
Cook’s Notes
Keep a kettle of hot water nearby as you simmer to replenish the pot as needed. For more flavor, add any of these ingredients: large outer celery leaves; a Parmesan rind; woodsy herbs like rosemary, sage, and thyme; or a small dried chile. Extra bean-cooking liquid makes an excellent vegetable stock; it can be frozen in an airtight container for up to three months.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Better Basic Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Better Basic Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
