Salt, spices, and aromatics are the way and the truth.
All of these are great for cooking beans, but you don’t have to adhere to anything super strictly. Use what you have. Mushrooms, sure! Leeks, absolutely! Ginger and lemongrass? Heck yes. Jarred salsa? Listen, I’ve done it. Just sweat the vegetables in the fat until they’re no longer crunchy, and are beginning to turn golden. These days, I prefer to
, smash a couple whole cloves of garlic, and leave it there—I fish the onion out at the end, and the garlic cooks into the beans enough that it basically disappears.? It’s great to add into beans. Throw in a dollop or two to the aromatics once they’ve cooked, and saute it in the hot fat for a minute or two, just to cook out the tinny flavor. Harissa paste also works nicely for this.Beans are an excellent canvas for using that spice mixture you picked up once on vacation and forgot to use.
I add my spices after my aromatics have sweated sufficiently, and cook them in the hot oil until they’re fragrant, thirty seconds to a minute. Then I add in beans, cover the beans in an inch or two of water and crank the heat until they come to a simmer. As for herbs, woody types like thyme, sage, and rosemary, are also great—add those in with the beans and water. I always add bay leaves at this stage too, since they bring that herbaceous can’t-put-your-finger-on-it flavor.
I tend to check on mine every half hour or so. Your bean cook time will vary, depending on the type of bean you use, your stove, and how old your beans are, but most beans should be done in one to three hours. Just be patient, and keep tasting them. If you’re using a pressure cooker, that’s cool too. Beans will usually take between 20 minutes to 45 minutes at high pressure—.
out there, and they’ll all taste better now that you know not just how to cook them, but how to make them delicious.
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