Beans Recipe

Sort and soak

Place 1 cup dried beans in a colander and pick through to remove any debris or shriveled beans. Rinse under cold running water. Transfer beans to a bowl, cover with 3 cups cold water and soak for 6–8 hours or overnight. For a quick soak: place beans in a pot, cover with 4 cups water, bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour. Drain and rinse soaked beans.

Simmer

Place drained beans in a large pot and add 3–4 cups fresh water (or 2 cups stock + 2 cups water for more flavor) and 1 bay leaf. Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low so the liquid barely simmers. Cook uncovered or partially covered until beans are tender but hold their shape, 45–75 minutes depending on bean type and age. Begin checking for doneness after 30–40 minutes. Add 1.5 tsp kosher salt during the last 10–15 minutes of cooking so the beans absorb seasoning without toughening their skins.

While beans simmer, heat 2 tbs olive oil in a large skillet over medium heat. Add 1 cup finely diced onion, 1/2 cup diced carrot and 1/2 cup diced celery. Sauté until vegetables are softened and beginning to brown, about 6–8 minutes. Stir in 3 minced garlic cloves and 1/2 tsp dried thyme and cook 30–60 seconds until fragrant.

Add aromatic mix to the simmering beans (or leave in the skillet if you prefer to spoon it over later). If adding directly to beans, stir in 1 tbs tomato paste, 1/2 tsp smoked paprika and 1 tsp soy sauce; cook together 2–3 minutes to meld flavors, then transfer into the pot with beans and simmer 5–10 minutes to incorporate.

If you like a smokier, deeper flavor, stir an additional 1/2 tsp smoked paprika into the beans during the last 10 minutes of simmering. Adjust salt if you added stock or soy sauce earlier. Taste and add more black pepper if desired.

When beans are tender and the cooking liquid is slightly thickened (not watery), remove from heat. Discard the bay leaf. Stir in 1 tsp fresh lemon juice or red wine vinegar to brighten the flavors and 2 tbs chopped parsley. Drizzle 1 tsp olive oil over the beans and taste for seasoning; add a pinch more salt or pepper if needed.

Serve beans warm as a side, over rice, mashed potatoes or crusty bread. Optionally top with 2 tbs grated Parmesan or crumbled feta and an extra sprinkle of parsley. Leftover beans keep in an airtight container in the refrigerator 3–4 days (or freeze up to 3 months).