Everybody's doing it.
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen KaminskiTo cook on the stove, bring the pot of beans to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid. I like to cook beans over my stove’s wimpiest burner to give them the gentlest simmering experience possible.
The gentler the cooking, the better your beans will hold their shape and not burst out of their skins.if you want to be really hands-off : Bring the beans to a boil on the stovetop, then cover and transfer to a 275°F oven. Whatever way you cook them, you’ll want to check in every half-hour or so, topping off the liquid as necessary so that the beans remain submerged. Stir very gently and very occasionally.To know when they’re done, you’ll have to watch and taste. In her book, quotes another wonderful writer on beans,: When they’re done, beans should be “swelled like the fat boy in his prime” .
This is a good time to adjust the seasoning: Taste the beans and the broth, and add more salt if you like. Once the beans are tender, feel free to jazz them up with acid.When you've got the beans where you want 'em, fish out any whole aromatics, then cool and store your beans right in their liquid for the best flavor and texture . I like to leave them in the pot to cool, then divide the beans between containers and add bean broth to cover.
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