It is a great time to be a bean, or, more accurately, a purveyor of beans.
Beans are not hard to prepare.
Theyre not even hard to prepare well, but some strategies are more successful than others.
(I do, and I use half a teaspoon per quart of water.)
As long as they smell okay, the only difference youll notice is in the cooking time.
Ifheaven forbidyou blast through your supply of soaked beans, do not cry.
you might always use yourInstant Pot, or try the 90-minute no soak method.
Itll take a little longer, but that just gives you an excuse to have a snack.
(I used my naked chickpeas in soup, like a total chump.)
Even the creamy lima beanan unfairly oft maligned legumeis delicious with such a sauce.
If choosing a bean for your sauce feels a little overwhelming, start with a cannellini.
Originally from Italy, the common white bean will meld with any sauce you throw at it.
In addition to being a great vehicle for sauces, beans can alsobecome the sauce.
(I like my limas with a little butter and saltthats it.)
Unlike the lima, however, I have found black-eyed peas to be insanely versatile.
I almost feel bad calling it a stew, as it doesnt stew for that long.
If you have some leftover roasted vegetables or grains, throw those in too; everyone is invited.
Could you use a different legume?
Chickpeas are especially valuable here, as their cooking liquid can be used asa surprisingly savory, golden broth.
How have you all been cooking your beans, and what are your favorite bean tricks?
Does anyone else love limas as much as I do?
