Beans: it’s what’s for dinner.
, which you’re probably familiar with already, couldn’t be simpler: Soak beans overnight in plenty of water. Drain, then cover in a pot with fresh water. Simmer until tender, seasoning with salt somewhere along the way. And then:And yet most everyone I know still reaches for the can.
Perhaps there’s some resistance due to the time investment. But since cooking them is largely inactive—and I’m too much an optimist to believe that anyone is so easily discouraged—I’ve come to blame the beans themselves. A mediocre pot is surprisingly easy to make, and enough to discourage even curious cooks from trying again. But there are ways to ensure that every pot comes out perfectly. I’ve listed three such ways below, along with a recipe that you can use to eat beans every night of the week.Photo by Chelsea Kyle, Food Styling by Jennifer OphirThis is important.
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