Monday, May 21, 2018
Cooking

Expert advice on beans: soaking, boiling, salting and more

In winter, there's nothing more comforting than a warm, meltingly tender bowl of beans — whether as soup, side dish or cassoulet.

The best starting point for those meals is dried beans, one of the most frugal items at the grocery store and healthiest forms of protein. Dried beans also can help many of us succeed at those New Year's resolutions to save money and eat better.

The problem is, dried beans scare home cooks. They require forethought, because most recipes call for soaking them overnight. Plus, there's a lot of conflicting advice. To soak or not to soak? When to add salt? To cook in the soaking liquid or start with fresh water?

We contacted experts to sort through confusion: Nancy Harmon Jenkins, author of half a dozen cookbooks focused on Mediterranean cuisine; Megan Lambert, a senior instructor at Johnson & Wales University in Charlotte, N.C.; and Steve Sando, owner of Rancho Gordo, an heirloom bean company based in Napa, Calif.

Cooking tips

. Soak the beans ahead of time. Place the beans in a pot covered by 3 inches of water and let sit for 6 to 8 hours. The next day, bring the beans to an initial boil and then turn down to a simmer. Depending on the age and type of bean, it can take an hour and a half or longer to cook the beans. Add water from time to time if the beans absorb it all.

. Do not salt the beans until they are tender because salt can turn out mealy beans instead of creamy ones. (Chick peas and runner beans need to be soaked.)

. Or you can bake. Sando suggests a method from Russ Parsons, food editor at the Los Angeles Times. Place 1 pound of beans and 6 cups of water in a Dutch oven and bring to a simmer. Once simmering, put a lid on the pot and place it in a 350 degree oven. Cook until the beans are done but not disintegrating, 1 to 2 hours. Add 1 teaspoon of salt halfway through the cooking time. Parsons swears the beans taste better this way.

. Consider doubling the beans that you need for a recipe and freezing half. That way you have them ready for the next recipe.

Consider The Slow Cooker

Lambert, whose husband is Mexican, often cooks black beans at home. She soaks the beans overnight and then brings them to a boil. She then transfers the beans and their cooking liquid to a slow cooker, adding a chopped onion, a bit of lard and some epazote, a Mexican herb that some believe lessens beans' gas-inducing effects.

Epazote can be bought fresh at Latin groceries or dried at Penzey's stores or online, penzeys.com

Seasoning Options

. Salt pork, side meat or a smoked turkey leg.

. Sauteed diced celery, onion and carrot.

. Quartered onion, bay leaves and black peppercorns.

. Garlic, sage and rosemary.

The Problem Of Gas

There is debate among our experts about how to lessen the gassy effects of eating beans. Some cooks insist on dumping the soaking liquid for this reason. But Sando and others insist it does not matter. The only remedy is to get your digestive system used to eating beans. Or as Sando says: "The secret is to eat more beans."

Where To Buy

Buy beans where the turnover is frequent so you won't end up with old beans. We found the most diverse selection at Whole Foods and other food cooperatives, where a pound can cost $2.50 to $4. The ethnic food aisle at grocery store chains, like Food Lion, also offered a decent selection with prices between 99 cents and $1.89 a pound. Heirloom varieties — seeds that have not been used in modern large scale farm production, but rather passed down through family or farm — are available online.

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