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Makes
6 to 7 cups cooked beans
Author Notes
This is the method I like to use for soaking (brining, actually) and cooking beans and legumes. I learned the brining method from Cook's Illustrated. —Alexandra Stafford
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Ingredients
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1 pound
dried beans or chickpeas
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3 tablespoons
plus 1.5 teaspoon kosher salt
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1
onion, halved
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few sprigs thyme
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1
garlic clove, smashed
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1
bay leaf, optional
Directions
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Brine the beans: Place the beans in a large bowl with the 3 tablespoons of salt and water to cover by several inches. Let sit overnight or for 10 to 12 hours. Drain and rinse.
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Place beans in a large pot with the remaining salt, the onion, thyme, garlic, and bay leaf. Cover with water by several inches. Bring to a boil, then reduce heat so water is gently simmering. Simmer until beans are cooked through, 45 minutes to 1 hour (or longer), adding water as necessary to ensure the beans are covered. Let beans cool in their cooking liquid. Store beans in their cooking liquid in fridge for a week or so. Store in freezer for months.
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