Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Simmer a Pot of Beans for Good, Hearty Fare

Master the basics and enjoy soulful black bean soup, savory gratins, and white beans fragrant with rosemary

Fine Cooking Issue 19
Photos: Laurie Smith
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

This is an introduction to the world of dried beans, a staple of almost every cuisine and an extremely versatile ingredient. For example, you can turn beans into soups, salads, dips and spreads, fried cakes, gratins, and side dishes. Tanis begins at the beginning, and tells us that we can find most common varieties of beans at the supermarket, but that we should be concerned with how fresh they are, since beans are not dated for freshness.  He then teaches us how to pick our beans clean and soak them for better texture and faster cooking time. Then come the detailed instructions on how to cook beans; they must be handled with a surprising amount of care. A sidebar gives a source for heirloom beans. Recipes include: Black Bean Soup with Tomato-Tomatillo Salsa; Gratin of Flageolet Beans & Sausage; and White Beans with Rosemary & Olive Oil.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.