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Recipe

Basic Beans

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Scott Phillips

Yield: 1 cup dried beans yields about 3 cups cooked

 Use this basic method to cook any type of dried bean, including cannellini, kidney beans, chickpeas, and more. Try cooked cannellini in smooth White Bean Soup with Shrimp, kidney beans in Roasted Vegetable Minestrone, and chickpeas in Creamy Chickpea Soup with Crisp Chorizo.

Ingredients

  • 2 bay leaves
  • 2 cloves garlic, smashed
  • 2 to 3 sprigs fresh herbs (such as rosemary, thyme, or flat-leaf parsley)
  • 1 to 1-1/2 cups dried beans, sorted through and rinsed
  • 1 teaspoon kosher salt

Preparation

  • Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type and freshness the of beans. Cannellini and kidney beans take about 1 hour and 15 minutes; chickpeas may take up to two hours. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle.

    If you’re using the beans in soup, reserve some of the cooking liquid for the broth.

Make Ahead Tips

You can cook the beans up to three days in advance; let them cool in their cooking liquid and refrigerate them, covered, in their liquid.

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