Beans Recipe

Sort and rinse

Spread the dried beans on a baking sheet or work surface and pick out any small stones or shriveled beans. Transfer to a colander and rinse thoroughly under cold running water.

Quick soak or overnight soak

For overnight soak: place rinsed beans in a large bowl, cover with 6–8 cups of water (about 3–4 cups water per cup beans), cover and refrigerate for 8–12 hours. For quick soak: place beans in a large pot, cover with 4 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour. Drain and discard soaking water and rinse beans.

Sauté aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrot and celery (if using) and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic, thyme and smoked paprika and cook for 30–60 seconds until fragrant.

Add beans and water

Add the drained soaked beans to the pot and pour in about 6 cups fresh water (enough to cover the beans by 1–2 inches). Add the bay leaves and 1 teaspoon black pepper. Do not add the bulk of the salt yet; salt can toughen beans if added too early.

Simmer gently

Bring the pot to a gentle boil over medium-high heat, then reduce heat to maintain a low simmer. Partially cover the pot and simmer until beans are tender but not falling apart, 45–90 minutes depending on bean age and type. Stir occasionally and check liquid level; add more hot water (up to the total 10 cups) if necessary to keep beans submerged. Remove foam with a spoon if it appears.

Season and finish cooking

When beans are almost tender (after about 30–60 minutes), add 1 to 1 1/2 teaspoons kosher salt (taste and adjust later). Continue to simmer until beans reach desired texture. If you prefer creamier beans, simmer a bit longer and smash a few beans against the side of the pot.

Once beans are tender and seasoned, remove from heat. Fish out and discard the bay leaves. Stir in 1 tablespoon lemon juice or apple cider vinegar to brighten flavors, and drizzle 1 teaspoon extra-virgin olive oil. Taste and adjust salt and pepper.

If you want a saucier texture, mash 1/2 to 1 cup of the cooked beans with the back of a spoon or use an immersion blender for a few pulses to thicken the cooking liquid, then reheat gently for 2–3 minutes.

Serve warm topped with chopped fresh parsley. Beans can be served as a side, over rice, on toast, or cooled and used in salads. Store leftovers in the refrigerator for up to 4–5 days or freeze for up to 3 months.