Basic Beans

Basic Beans

1 C u P o F d r I e d B e a n S M a K e S a B o u T 3 C u P S C o o K e d

2 bay leaves

2 cloves garlic, smashed

2 to 3 sprigs fresh herbs (such as rosemary, thyme, or flat-leaf parsley)

1 to 11 cups dried beans, sorted through and rinsed kosher salt Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and 1 tsp. salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type of bean (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle. Add the beans and their cooking liquid immediately to the soup recipe, or let the beans cool in the liquid and refrigerate for up to 3 days.



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