Beans Recipe

Sort the dried beans to remove any stones or debris. Place beans in a large bowl and cover with at least 4 cups of cold water. Soak using one of two methods: Overnight soak — refrigerate and soak 8–12 hours. Quick soak — bring beans and 4 cups water to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour. After soaking, drain and rinse the beans thoroughly under cold running water.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant. Stir in smoked paprika (if using) and black pepper.

Simmer beans

Add the drained beans to the pot with the aromatics. Pour in 4 cups of fresh water to begin, add the bay leaf and 1 tsp of kosher salt. Bring to a gentle simmer over medium-high heat, then reduce heat to low so the surface barely bubbles. Partially cover the pot and simmer, stirring occasionally and skimming foam if it appears, until beans are tender: 45–90 minutes depending on bean variety and freshness. Add more water, up to the remaining 4 cups, in 1/2-cup increments if beans become exposed or the liquid reduces too much during cooking.

Check for doneness starting at 45 minutes: beans should be tender and creamy inside but not falling apart. When nearly done, taste and adjust seasoning: add the remaining 1/2 tsp to 1 tsp kosher salt as needed.

Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon juice or red wine vinegar to brighten the flavor. If the beans are too liquidy, simmer uncovered over medium heat for 5–10 minutes to reduce, stirring to prevent sticking. If too thick, add a splash of water and stir until desired consistency is reached.

Stir in chopped fresh parsley and finish with 1 tsp olive oil if desired. Taste and correct final seasoning with salt and pepper.

Serve warm as a side dish, spooned over rice, or chilled for salads. Leftovers keep in an airtight container in the fridge for up to 4 days or freeze up to 3 months.