Beans Recipe

Quick sort and rinse

Spread the dried beans on a rimmed tray or bowl; remove any stones or shriveled beans. Place beans in a colander and rinse under cold running water.

Soak (overnight method)

Place rinsed beans in a large bowl and cover with 6 cups of water. Let soak at room temperature 8–12 hours. Drain and rinse before cooking. (If short on time, use quick-soak: put beans in a pot, cover with 6 cups water, bring to a boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain.)

Initial simmer

Place soaked, drained beans in a large heavy-bottomed pot and add 6 cups fresh water (so total water used for soaking and cooking equals listed 12 cups; adjust to keep beans submerged). Add the bay leaf and thyme sprigs. Bring to a gentle boil over medium-high heat.

Skim and simmer slowly

When boiling, reduce heat to low so beans maintain a gentle simmer. Skim any foam from the surface with a spoon. Partially cover and simmer until beans are tender but not falling apart, about 45–75 minutes depending on bean age and variety. Check for doneness starting at 40 minutes.

Salt toward the end

When beans are nearly tender (about 10–15 minutes before done), add 2 tsp kosher salt and 1 tsp black pepper. Continue simmering until fully tender. Avoid salting at the very start to keep skins from toughening.

Sweat vegetables

While the beans simmer, heat 2 tbsp olive oil in a skillet over medium heat. Add diced onion, carrot and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add garlic & spices

Add the minced garlic and 1 tsp smoked paprika (if using). Cook, stirring, 1 minute until fragrant. Remove aromatics from heat and set aside.

Combine aromatics with beans

When beans are tender, remove and discard bay leaf and thyme stems. Stir the cooked aromatics into the pot with the beans. If the beans seem too thick, add up to 1 cup hot water to loosen to desired consistency. Simmer together 5 minutes to let flavors marry.

Adjust seasoning

Stir in 1 tbsp red wine vinegar or lemon juice, taste and adjust salt and pepper as needed. Stir in chopped parsley and 1 tbsp extra-virgin olive oil for a glossy finish. If desired, sprinkle grated Parmesan.

Serve

Serve warm as a side, over rice or toasted bread, or chilled as a salad. Leftovers keep in an airtight container in the refrigerator for up to 4 days; beans thicken when cold—thin with a splash of water when reheating.