Cooking Dry Beans

10 Mar

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Cooking dry beans? How boring and simple a concept is that?

I just cooked some great dried-but-not-old beans (Good Mother Stallard beans from last summer’s back yard garden, picked once the pods got papery and brittle and just stored in a mason jar), so I’m jotting down a few notes.

I didn’t soak them overnight. I covered them with a few inches of water, fairly heavily salted (a palmful of salt, such that it actually tastes like salty water, though not seawater), added a spoonful of olive oil, a whole peeled shallot, and maybe 1/2 tsp each of mustard seed and fennel seed.

Then I brought them to a very low simmer and let them cook uncovered… they took just under two hours to be creamy-soft and delicious.

 

 

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