Cooked Dried Beans - Cooks Illustrated

“I was surprised that I couldn't find this recipe loaded into 'zaar. The amount of garlic appears substantial but try it and you'll find that your home-made beans are good as the canned. This recipe isn't complicated but it takes some pre-planning. The preparation and cooking times do not include the pre-soaking (4 hours or overnight) or the post-cooking resting period (15 minutes). Beans in liquid can be cooled, covered, and refrigerated up to 5 days.”
READY IN:
50mins
SERVES:
4
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
  2. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
  3. Drain, reserve cooking liquid, and discard bay leaf and garlic.

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