Beans Recipe
Make Beans Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Beans
Aromatic Base
Tomato & Broth
Finishing & Garnish
Method
Main Beans
- 1
Soak (optional but recommended)
Rinse the dried beans and remove any debris. Place beans in a large bowl and cover with 6–8 cups cold water. Soak 6–8 hours or overnight. Drain and rinse before cooking.
- 2
Quick soak method
If short on time, place rinsed beans in a pot, cover with 4 cups water, bring to a boil 2 minutes, remove from heat, cover and let sit 1 hour. Drain and rinse.
- 3
Simmer beans
Place soaked and drained beans in a large pot with 4 cups fresh water (in addition to broth added later), the bay leaves, and 1 tsp salt. Bring to a gentle simmer over medium heat, skimming any foam. Reduce heat to low, cover partially, and simmer gently 45–60 minutes until beans are tender but not collapsing. Drain, reserving 1–2 cups of cooking liquid; discard bay leaves.
Aromatic Base
- 4
While beans simmer, heat 3 tbsp olive oil in a wide heavy skillet or Dutch oven over medium heat. Add diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add minced garlic and thyme and cook 1 minute more until fragrant. Add black pepper.
Tomato & Broth
- 5
Stir in the tomato paste and cook 1–2 minutes to mellow its acidity. If using diced tomatoes, add them now and cook 2–3 minutes. Pour in 4 cups broth and bring to a simmer, scraping up any browned bits. Let simmer 5 minutes.
- 6
Add the drained cooked beans to the aromatic tomato-broth mixture. If mixture seems too thick for simmering, add 1–2 cups of the reserved bean cooking liquid until the desired consistency (stew-like but saucy). Taste and adjust salt (add remaining 1 tsp salt if needed). Simmer gently together 10–15 minutes to allow flavors to marry.
Finishing & Garnish
- 7
Remove from heat. Stir in 1 tbsp red wine vinegar or lemon juice, 1 tbsp finishing olive oil, and chopped parsley. Taste and adjust seasoning with more salt, pepper, or vinegar as desired. If using, sprinkle grated Parmesan over individual bowls.
- 8
Serve warm as a side dish, over toasted bread, or as a light main with greens. Leftovers keep in the refrigerator 3–4 days; flavors deepen overnight.