Convenience. It’s typically why I don’t use dry beans, going for the canned variety instead. While I plan dinners ahead of time each week, I rarely decide a given evening’s more than a few hours in advance. Soaking beans overnight requires more planning than the average Al Dente meal receives.
So, canned it is. Except when it isn’t. One of the things that stood out to me in Merrill Stubbs’ recipe at Food52 was the rapid soak-and-cook method of handling the beans. It worked…sort of.
I was a little disappointed that the beans weren’t softer, even after soaking them before boiling. In total, I soaked the beans for two hours, boiled them then let them sit for another hour. They were still a little too hard. Continue reading Meatless Monday: Brothy, Garlicky Beans