Learn how to cook beans like a pro so your next batch is tender and creamy.
Learn how to cook dried beans, and impress yourself with how delicious something so simple can be.
To Soak Or Not To Soak?
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
This recipe is designed tocook beans without soaking.
Takeaway:If you’ve always soaked your beans, there’s no harm in keeping up tradition.
Ladle over enough of the cooking liquid to cover the beans.
Credit:Photographer: Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Christine Keely
Then, let cool completely to room temperature, about 45 minutes.
Seal the containers and store them in the refrigerator for up to 4 days.
For a longer shelf life, you could freeze the beans for up to6 months.
How To Reheat Cooked Beans
You have two choices for reheating cooked beans.
)smoked ham hock
1medium(8 to 10 oz.
)Vidalia onion, cut into eighths
4mediumgarlic cloves
2(6-in.
Bring to a boil, then simmer for several hours:
Bring to a boil over medium-high.
Stir in salt, and reduce heat to medium-low.
Remove herbs and ham hock:
Remove from heat.
Remove and discard ham hock, thyme sprigs, and bay leaves.
Season, garnish, and serve:
Stir in pepper sauce.
Season with additional salt and pepper sauce to taste.
Serve using a slotted spoon, and garnish with thyme leaves.
