How to Cook a Perfect Pot of Brothy Beans

By Rainbow Plant Life · 120 min

Ingredients

Instructions

1. Spread the beans on a large surface and pick out any pebbles or debris.
2. Soak the beans in plenty of cool water (about 2 L) with 1 1/2 tablespoons Diamond Crystal kosher salt and the baking soda if using, for 8 to 12 hours at room temperature; if soaking longer than 12 hours, refrigerate. For small beans, soak 4 to 6 hours.
3. Drain the beans and rinse well.
4. Tie the bay leaves and thyme into a bundle with kitchen twine. Cut a slit in the dried chiles.
5. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat. Add the shallots and cook, stirring often, until golden brown, about 5 minutes. Add the garlic and cook until just starting to colour.
6. Add 1.5 L water, the soaked beans, herb bundle, chiles, a generous amount of black pepper and 1 teaspoon kosher salt.
7. Bring to a rapid boil, covering the pan to speed things up. Once boiling, partly cover and boil for 10 minutes.
8. Reduce to low and simmer gently, uncovered, until tender, with only small occasional bubbles. Top up with boiling water if the level drops below the beans.
9. Start checking for doneness after about 40 to 50 minutes for medium beans (longer for larger beans), testing at least 5 beans.
10. Remove the chiles and herb bundle, season generously with salt (at least 1 1/2 teaspoons kosher salt), stir in at least 1 tablespoon good olive oil and 1 to 2 teaspoons vinegar or lemon juice, then adjust to taste.
11. Store leftovers with their liquid in the fridge for up to 5 days or in the freezer for 3 to 6 months.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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