Master Dried Beans

Yield Serves 12 (serving size: ½ cup)

Use this recipe as a template for a full-flavored, perfectly cooked pot of beans every time. Every step in this master method helps produce a superior bean, from seasoning throughout for better flavor to storing in the cooled cooking liquid for the best texture. The total cook time for dried beans varies depending on how hard the beans are and the mineral quality of the water; start checking for doneness about 15 minutes early, and plan for extra simmering if needed. Use this recipe as a template for a full-flavored, perfectly cooked pot of beans every time. Every step in this master method helps produce a superior bean, from seasoning throughout for better flavor to storing in the cooled cooking liquid for the best texture. The total cook time for dried beans varies depending on how hard the beans are and the mineral quality of the water; start checking for doneness about 15 minutes early, and plan for extra simmering if needed.

This recipe goes with: Red Beans and Rice, Tuscan White Bean Salad with Shrimp, Maple-Bacon Baked Beans, Black Bean Dip, Texas Caviar

Ingredients

1 pound dried beans, sorted and rinsed

10 cup water, plus more for soaking beans

½ cup olive oil

1 tablespoon kosher salt, divided

4 fresh thyme sprigs, tied with twine

2 bay leaves

1 large yellow onion, quartered lengthwise

Directions at cookinglight.com

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