A Perfect Pot of Beans
Ingredients: Dried Beans, Diamond Crystal Kosher Salt, Baking Soda, Extra Virgin Olive Oil, Shallots · 75 min cook time · 250kcal · ~₩8,250
Ingredients
450g Dried Beans, 1.5tbsp Diamond Crystal Kosher Salt, 0.5tsp Baking Soda, 2tbsp Extra Virgin Olive Oil, 4medium Shallots, 6cloves Garlic, 2leaves Bay Leaf, 3sprigs Thyme, 2chiles Dried Red Chiles, 1tsp Kosher Salt, 0.5tsp Black Pepper, 1strip Kombu, 0.25tsp Asafoetida, 1tsp Champagne Vinegar
Instructions
1. Check for pebbles or debris in the dried beans. Spread them out on a baking sheet and visually inspect them.
2. Pour the beans into a large bowl and cover with water. Add 1 1/2 tablespoons of Diamond Crystal Kosher Salt. Stir to dissolve. Soak for 8-12 hours. (Optional: add 1/2-1 tsp baking soda for larger beans or if you prefer softer beans).
3. Heat 2 tablespoons of extra virgin olive oil in a Dutch oven or large saucepan over medium heat.
4. Add 4 medium chopped shallots (or 1 medium yellow onion or 1 large leek) and a pinch of salt. Sauté until golden brown, about 5 minutes.
5. Add 6 cloves of chopped garlic and sauté until no longer raw, about 1 minute.
6. Add the soaked beans to the pot. Cover with about 1 inch (2.5 cm) of water. For 1 pound (450g) of beans, start with 6 cups (1.5 L) of water.
7. Prepare a bouquet garni with 2 bay leaves and a few sprigs of thyme (or rosemary, sage, oregano). Add it to the pot. Add 2 dried red chiles (snip them open slightly) or substitute with chili flakes (sauté after garlic for ~20 seconds).
8. Add about 1 teaspoon of kosher salt and a lot of black pepper. Bring to a boil, covered, to speed up the process and prevent water from evaporating.
9. Boil for the first 10 minutes. Then reduce heat to low or just above low, to a very gentle simmer. Cook uncovered for the rest of the time. If liquid evaporates too much, top off with freshly boiled water.
10. Once beans are cooked (check for creaminess and tenderness), scoop out the dried chiles and bouquet garni.
11. Add more kosher salt to taste. Add a glug of good quality extra virgin olive oil (about 1 tablespoon). Add 1-2 teaspoons of a mild vinegar (champagne, white wine, apple cider) or lemon juice.
12. Serve the beans as a simple soup with fresh parsley, or alongside a green salad. Freeze a portion of the beans in 1-cup increments using super cubes for easy meal prep.
13. For beans on toast: rub a halved garlic clove across toasted bread, spread with cashew cream (or your favorite condiment), and pile the beans on top.
14. For tacos: mash ripe avocado with coconut yogurt (or sour cream), lime juice, and salt. Spread on tortillas, add beans, cabbage slaw, pickled radishes, and fresh cilantro.
15. For a hearty breakfast: plate with tofu scramble, roasted sweet potatoes, brothy beans, and sauerkraut.
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