Cooked Dried Beans
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes, plus 4 hours soaking
Yield
Serves 6 (Makes 3 cups drained beans)
Ingredients
1 bay leaf ½ pound white beans (such as Great Northern) or Black Eyed Peas, soaked until rehydrated, overnight or at least 4 hours1 ½ teaspoons table salt 4 cloves garlic, whole7 cups water
Instructions
- 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. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
Time
55 minutes, plus 4 hours soakingYield
Serves 6 (Makes 3 cups drained beans)Ingredients
1 bay leaf
½ pound white beans (such as Great Northern) or Black Eyed Peas, soaked until rehydrated, overnight or at least 4 hours
1 ½ teaspoons table salt
4 cloves garlic, whole
7 cups water
Ingredients
1 bay leaf
½ pound white beans (such as Great Northern) or Black Eyed Peas, soaked until rehydrated, overnight or at least 4 hours
1 ½ teaspoons table salt
4 cloves garlic, whole
7 cups water
Ingredients
1 bay leaf
½ pound white beans (such as Great Northern) or Black Eyed Peas, soaked until rehydrated, overnight or at least 4 hours
1 ½ teaspoons table salt
4 cloves garlic, whole
7 cups water
Instructions
- 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. Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes. Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be cooled, covered, and refrigerated up to 5 days.)
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